Çankırı Küpecik Cheese

Çankırı Küpecik Cheese, a regional cheese unique to Çankırı Province, is an essential component of the region’s cultural and traditional winter preparations. Traditionally produced at the beginning of summer by combining milk from neighbors in villages, this cheese derives its name from the method of ripening in glazed earthenware cubes. It is one of the principal local products served at the Regional Feast during traditional fairs and festivals held throughout the province. The distinctive characteristics of this cheese are shaped by the use of shirden starter culture during fermentation, pressing the cheese into glazed earthenware cubes, sealing the cube openings with cotton cloth, and ripening in sand. No thermal treatment is applied to the curd during production.

Product Characteristics and Distinctive Features

The physical and chemical properties of Çankırı Küpecik Cheese have been defined. The cheese must contain a minimum of 55% dry matter. Ash content ranges from 2.45% to 5.8%, while fat content (milk fat) falls between 25% and 45%. Protein content is between 19.47% and 26.29%. Acidity levels range from 0.58% to 2.3%, and pH values are between 5.03 and 6.3.

The fundamental elements distinguishing Çankırı Küpecik Cheese from other cheese varieties lie in its traditional production methods and ripening technique. The four key distinctive features of this cheese are:

• Natural Shirden Starter Culture: During fermentation, natural shirden starter culture, a traditional and natural method, is preferred over industrial starters.
• No Thermal Treatment: No thermal treatment is applied to the curd during production; this preserves the milk’s natural aroma and nutritional value.
• Ripening in Earthenware Cubes: The cheese is tightly pressed into specially glazed earthenware cubes (küpecik). This method ensures fermentation without exposure to air.
• Ripening in Sand: The most unique step defining the cheese’s character is the ripening of cubes sealed with cotton cloth, buried in sand. This natural environment enables the ideal balance of the cheese’s physical and chemical properties, including pH and protein structure.

Production Method

The production process of Çankırı Küpecik Cheese begins with the collection of cow’s milk from pastures in Çankırı Province and includes the following stages:

1. Adjusting Fat Content: For semi-fat cheese, the fat content of raw milk is adjusted to between 2.5% and 2.8%.
2. Heating and Fermentation: Raw milk is heated to a fermentation temperature of 35°C. At this temperature, it is inoculated with approximately 1% natural shirden starter culture or commercial calf shirden starter culture to coagulate the milk within 60 minutes.
3. Curd Cutting and Draining: The curd is broken and stirred using a spoon or knife. After a 10-minute rest, the whey rises to the surface and is removed.
4. Pressing: The curd is placed into bags made of cotton cloth and positioned in a press. Pressing lasts 90 to 120 minutes, during which all whey is fully drained.
5. Salting: The pressed curd is grated and salted with pure, natural rock salt extracted from the Çankırı Salt Mine, without additives. Between 25 and 30 grams of rock salt are used per kilogram of curd.
6. Pressing into Cubes and Preparation: Food-grade glazed earthenware cubes are cleaned and soaked in whey for 24 hours. After draining, the cheese is tightly pressed into the prepared cubes.
7. Sealing the Cubes and Draining Bitter Whey: Optionally, vine leaves are placed over the cube openings and sealed with clean cloth. The inverted cubes are kept in a cold environment for one week to allow bitter whey to drain.
8. Ripening: The cubes are placed in an area with 42% humidity and a base layer of fine sand. The cubes are inverted so that their necks are buried 8 to 10 cm deep in the sand. For the first 15 days, the cloth covering is regularly checked and replaced. The cheese is ripened in this environment for a minimum of 120 days.
9. Market Release: After ripening, external cleaning is performed, and the cheese is labeled for market. The label must include the name “Çankırı Küpecik Peyniri,” its logo, the protected designation of origin emblem, production and expiry dates, indication of “semi-fat,” and the statement “Produced from Raw Milk.”

Geographical Boundary and Oversight

The production, processing, and all other stages of Çankırı Küpecik Cheese must be carried out within the geographical boundaries of Çankırı Province. The crystalline rock salt used in production must be sourced exclusively from the Çankırı Salt Mine.

The supervisory authority consists of at least three experts appointed by Çankırı Municipality, in coordination with the Çankırı Municipality, Çankırı Provincial Directorate of Agriculture and Forestry, Çankırı Union of Craftsmen and Artisans, and Çankırı Provincial Directorate of Trade. Inspections are mandatory once a year and may be conducted at any time upon complaint or necessity.

The inspection criteria include:

• The origin of the salt used in production,
• Fermentation and ripening conditions,
• The type of cubes used and the ripening process.

The supervisory authority may consult or contract services from public or private institutions or qualified individuals or entities. The registering institution is responsible for initiating legal procedures to protect the rights associated with the product.