Biga Cheese Dessert

Biga Cheese Dessert is a traditional dessert produced exclusively in the province of Çanakkale and registered with a geographical indication mark. This dessert is prepared from a dough made of fresh cheese produced without teleme and/or salt, mixed with specialty wheat flour, eggs, baking soda, and water. The dough is shaped into half-sphere forms, baked, and then soaked in syrup before serving.

General Characteristics

Biga Cheese Dessert is a traditional baked dessert made exclusively in the province of Çanakkale using fresh cheese produced without teleme and/or salt. This registered geographical indication product is consumed on various special occasions such as weddings, holidays, and festivals, as well as in daily consumption. Due to its recognition within local culinary culture and the unique ingredients used in its preparation, the dessert is intrinsically linked to its geographical origin.

Physical and Sensory Characteristics

Biga Cheese Dessert is shaped into half-spheres with a round, convex surface, exhibiting a glossy amber-brown hue. The outer surface must be slightly raised and swollen, while the interior should have a homogeneous texture dominated by the flavor of fresh cheese. After baking, the dessert must be sufficiently cooked, without any burning or pale/white appearance. After syrup soaking, it must retain its structural integrity and not crack or break apart.

Ingredients

The dessert dough is prepared using the following proportions:

• 40% teleme-free and/or salt-free fresh cheese
• 35% specialty wheat flour
• 18% water
• 6% eggs
• 1% baking soda

The syrup components (for 150 g of dessert) are as follows:

• 1.25 liters of water
• 1 kg of white granulated sugar
• Optional: 10 ml lemon juice or 10 g lemon salt

Recipe/Production Method

Dough Preparation:

The dough mixing process begins by placing eggs, pre-ground fresh cheese, specialty wheat flour, baking soda, and water into a sufficiently large pot and kneading them together. At this stage, achieving homogeneity and the correct consistency requires skilled craftsmanship. The kneaded dough is then shaped into half-spheres either by hand or using specialized forming equipment.

Baking:

The shaped dough pieces are arranged on baking trays and baked as follows:

• In steam ovens at 250 °C for approximately 20 minutes,
• In non-steam ovens at 170 °C for approximately 40 minutes.
• Alternatively, a double-baking process at 170 °C for about 20 minutes may be applied to extend the product’s shelf life.
• After baking, the desserts are left to cool and stored in a semi-finished state until syruping.

Syruping:

The syrup is prepared by boiling water and sugar; lemon juice or lemon salt may be added optionally to extend the boiling time. The semi-finished desserts are then immersed in the prepared syrup and boiled for approximately 20 minutes to complete the product.

Serving:

After syruping, the desserts are placed on serving plates. They may be served plain or accompanied by kaymak or ice cream, according to preference.

Packaging and Storage

Biga Cheese Dessert prepared in semi-finished form must be stored in cool, dry, odor-free environments, protected from direct sunlight. It is marketed either in food-grade packaging or in bulk. The packaging must display the label “Biga Cheese Dessert” along with the geographical indication emblem. If packaging is not feasible, this label and emblem must be visibly displayed at the production or sales point.

Geographical Boundary and Indication Link

The dessert can only be produced within the boundaries of the Çanakkale province. There is a direct link between the geographical origin and the production of Biga Cheese Dessert, due to the transmission of traditional knowledge, regional craftsmanship, and historical culinary culture. This connection is evident in both the physical characteristics of the dessert and its social consumption patterns.

Monitoring and Protection

The geographical indication protection and production compliance of Biga Cheese Dessert are managed under the coordination of the Biga Chamber of Commerce and Industry. The monitoring mechanism is carried out by a committee of at least three members, including representatives from the Biga Chamber of Commerce and Industry and the Biga District Directorate of Agriculture and Forestry. Inspections are conducted at least once annually and may also be carried out upon complaint. Production conditions, ingredient compliance, and labeling are all subject to inspection. Findings are reported under Law No. 6769 on Industrial Property and submitted to the Turkish Patent and Trademark Office. Collaboration with expert individuals or institutions may be established when necessary. Legal protection procedures are the responsibility of the registering institution.