Bolu Keşi

BoluKeşi is a firm-type cheese made from strained yogurt, unique to the province of Bolu. It is closely associated with the local identity and constitutes an important cultural value, requiring specialized knowledge and experience for its production. In some regions it is also known as “kurut.” It was granted geographical indication status in 2020.

Bolu Keşi (Generated by Artificial Intelligence)

Geographical Indication and Origin

Bolu keşi has been registered as a geographical indication under registration number 542. The registration date is 22.09.2020 and the application date is 15.08.2016. The application was submitted by the Bolu Chamber of Commerce and Industry.

The geographical boundary of the product encompasses the districts of Göynük Mengen and Mudurnu in the province of Bolu the district of Taraklı in the province of Sakarya and the district of Gölpazarı in the province of Bilecik.

The use of the geographical indication requires the term “Bolu keşi” to appear on the product packaging together with the official geographical indication emblem. In cases where the term and emblem cannot be placed on the packaging they must be displayed in a clearly visible location within the production facility.

Distinctive Characteristics

Bolu keşi is a firm-type cheese made from strained yogurt. The strained yogurt is obtained by thoroughly draining fresh yogurt in a muslin cloth and removing the whey under weight. The remaining yogurt mass is then shaped.

Among the distinctive characteristics of Bolu keşi are its low butterfat content and its high salt content which ensures a long shelf life. The product has a matte white color and appearance.

• Moisture Content: 60% - 65%
• Butterfat Content: 6.0% - 6.5%
• Milk Protein Content: 30.0% - 35.0%
• Ash Content: 13% - 15%
• Salt (NaCl) Content: 10.0% - 15.0%
• Titratable Acidity as Lactic Acid: 0.20% - 0.25%
• pH: 3.7 - 3.9

Production Method

The production of Bolu keşi is typically carried out during the months of May and June. Cow’s milk is used in the process.

1. First the cream is removed from the milk and the milk is fermented into yogurt. This process is locally known as “letting the milk sleep.”
2. The resulting yogurt is placed in a muslin bag and drained for one night.
3. The yogurt is transferred to another cloth and weighted to extract the remaining whey. Approximately 300 grams of salt is added to 4–5 kg of strained yogurt before weighting and the mixture is pressed. Pressing lasts approximately one day.
4. The pressed curd is then salted again with approximately 200 grams of salt and kneaded to form “keş dough.” Kneading continues until the curd coheres into a uniform mass.
5. The keş dough is shaped using molds of various sizes. The resulting shapes develop characteristic cracks on their surfaces.
6. The shaped keş is left to rest for 2–3 days between two clean cloths.
7. It is then dried in open air and shade for approximately 10 days.

The final product can be consumed throughout the year. In the past Bolu keşi was stored in wooden chests attic spaces or cellars. Today it is preserved in cool dry places. Its production requires local knowledge and expertise and therefore must take place within the defined geographical boundaries.

Uses

Bolu keşi can be used as a filling for börek or consumed directly. In the region it is commonly grated and mixed with crushed walnuts and served with homemade pasta such as erişte. This mixture can also be lightly fried with butter and sprinkled over the pasta. In particular the fattier variety is fried in a pan and eaten for breakfast. Depending on drying duration and the fat content of the yogurt used keş can be classified as “katık keş” “pasta keş” or “fried keş.”

Cultural Significance and Contribution to Tourism

Bolu keşi is among the important cultural values of the region. It is classified as an intangible cultural heritage under the category of Folk Cuisine – Foods Produced with Local Knowledge and Skills. It features in communal events such as festivals and fairs and in local restaurant menus contributing to gastronomic tourism. It has been noted that increased promotional activities will enhance its contribution to regional tourism. Dried and ground keş can be considered as an alternative to parmesan cheese in culinary applications.

Monitoring

The monitoring of Bolu keşi is carried out by a three-member oversight body coordinated by the Bolu Chamber of Commerce and Industry. This body includes one representative each from the Bolu Chamber of Commerce and Industry the Bolu Directorate of Agriculture and Forestry and Bolu Abant İzzet Baysal University. Monitoring inspections are conducted annually on a regular schedule but may also be carried out at any time upon complaint or when necessary. The oversight body verifies compliance with the specified physical and chemical characteristics and production methods of Bolu keşi. During inspections experts from public or private institutions may be consulted or services may be procured. The registering institution the Bolu Chamber of Commerce and Industry is responsible for pursuing legal procedures to protect the rights associated with the geographical indication.