Çayeli Koloti Cheese

Çayeli Koloti Peyniri is a regional cheese produced from the milk of Jersey and crossbred cows that graze on natural vegetation and various pasture grasses in the high villages, alpine meadows, and pastures of Çayeli district in Rize Province.

It is a variety of kolot cheese produced in Çayeli district of Rize and registered with a geographical indication. The term "Koloti" is a local dialect variation of "Kolot", the name of this cheese. This registration confirms that the cheese originates from a specific geographical region and is produced using traditional methods of that area. Kolot cheese is a traditional semi-hard cow’s milk cheese produced in Türkiye’s Eastern Black Sea Region, particularly in Trabzon, Rize, and Artvin provinces. This cheese is known for its ability to melt easily when heated and is widely used by locals both as a breakfast item and in the preparation of hot dishes. Its most well-known culinary use is in mıhlama, also known as kuymak. While primarily made from cow’s milk, in some areas it is also produced by blending small amounts of sheep’s milk. Kolot cheese is a staple ingredient in the regional cuisine and a key component of dishes such as mıhlama (kuymak).

Çayeli Koloti Peyniri, (generated by artificial intelligence.)

History and Cultural Context

The history of Çayeli Koloti Peyniri is rooted in centuries-old transhumance and livestock practices in the Eastern Black Sea region. It stems from a cheese-making tradition adapted to the mountainous and humid climate. During the alpine grazing season, when milk yield is highest, cheese production became widespread as a natural byproduct. In this context, Koloti cheese has served as one of the region’s primary food sources, both economically and nutritionally.

The name “Koloti” derives from special aging containers used locally. These containers are crafted from the trunks of pine trees native to the highlands of Çayeli, cut to specific dimensions and hollowed out into a rounded interior with a drainage hole at the base. When cheese is aged in these containers, it acquires a distinct woody aroma, which is why this cheese type is called Koloti Cheese.

Çayeli Koloti Peyniri, (generated by artificial intelligence.)

The milk used in the production of this cheese, with a history of approximately 200 years, is sourced primarily from animals grazing in the high-altitude villages and alpine pastures of Çayeli, especially in the Senoz Valley. The general term for this cheese type is kolot cheese, while the registered product specific to Çayeli district is referred to as Çayeli Koloti Peyniri. Production knowledge has been passed down from generation to generation.

Geographical Distribution and Production Areas

In Çayeli, alpine meadows begin above 2,100 meters elevation, beyond the forest line. This zone is dominated by low shrubs and herbaceous vegetation. The rugged terrain, abundant rainfall, and rich underground water sources ensure that the vegetation remains green year-round. Plants growing in these high-altitude areas develop thicker, narrower leaves to withstand cold conditions. The milk from animals grazing on this unique flora imparts a characteristic fresh, grassy aroma to the cheese. It is primarily produced in settlements such as Çamlıhemşin (Rize), Tonya (Trabzon), and Şavşat (Artvin). These areas are suitable for production due to their natural vegetation and livestock feeding practices, which enhance both milk yield and quality. Small family farms and local producers continue to manufacture Kolot cheese using traditional methods.

Production Method

• The milk used to produce Çayeli Koloti Peyniri comes from Jersey and crossbred cows raised within the designated geographical boundaries. First, the freshly milked milk is filtered to remove impurities. Then, using a separator, the cream is removed. The skimmed milk is left to ripen in appropriately sized vats. This ripening period varies between half a day and one day, depending on ambient temperature.
• The completion of the ripening process is tested by heating a small amount of milk in a glass over low heat. If the milk coagulates at 40–45°C, ripening is complete.
• Before proceeding to the fermentation stage, the milk is gently reheated. Alternatively, the milk can be heated directly to 30°C, and 20 ml of industrial cheese starter culture is added per 20 liters of milk to initiate fermentation.
• The milk in the vat is gently stirred and heated. Once it has coagulated, the resulting curd is kneaded until it reaches the consistency of bread dough. A ball-sized piece is taken, placed in a cheesecloth, and pressed by hand to remove excess whey. The cheese piece is then immersed in whey at approximately 50–55°C, kneaded again, removed, and pressed by hand to drain further.
• This process is repeated a second time when the whey temperature reaches 60–65°C, and a third and final time when it reaches 73–75°C. The cheese is then boiled and left to cool.
• The cooled cheese is salted at a rate of 1.5 grams of salt per 100 grams of cheese. It is then placed into previously prepared pine wood koloti containers. The cheese is aged for at least three months in clean, dry, cool environments below 10°C, away from direct sunlight.
• Once aging is complete, the cheese is removed from the koloti container and packaged in food-safe materials. The final product is stored in cool, dry environments below 10°C until consumption.

Physical and Chemical Properties

• Color: Ranges from pale yellowish-white to light yellow.
• Aroma: Mild, slightly milky.
• Texture: Elastic and fibrous; becomes stretchy when heated.
• Fat Content: Varies between approximately 20–30%.
• Moisture Content: Approximately 40–45%.
• pH Value: Typically between 5.0 and 5.5.

Nutritional Value

Kolot cheese is a nutritious dairy product rich in protein and calcium. Fat content varies depending on the characteristics of the milk used. On average, 100 grams contains approximately 20–25 grams of fat, 20 grams of protein, and 300–350 mg of calcium.

Characteristics of Çayeli Koloti Peyniri

• Fat content: 5–12%, classifying it as a low-fat cheese.
• Dry matter content: 45–52%.
• Protein content: 27–40%.
• Salt content: 1.4–5.2%.

Nutritional Value (Average per 100g)

Uses

Due to its heat resistance and high melting capacity, Kolot cheese is especially preferred in hot dishes. Its most commonly used recipe is mıhlama, where its stretchy texture is a key flavor component. Thanks to its melting properties, it achieves a smooth consistency. Additionally, it is used:

• Sliced or grilled on breakfast tables,
• As a filling in börek and gözleme,
• In local dairy-based recipes.

Geographical Indication and Legal Protection

This cheese, characterized by its pale white color and thin, flat shape, was officially registered as a geographical indication under Law No. 6769 on Industrial Property on 24 August 2022, effective from 20 November 2020. This registration formally defines and protects the production process, raw materials, shape, and geographical boundaries of Kolot cheese. The registration stipulates that the cheese must be produced exclusively within the defined region using traditional methods.

Consumption and Storage

Kolot cheese should be stored in a refrigerator. The expiration date on packaged products must be observed. In traditional production, it is typically preserved in salted brine to prevent spoilage. Before consumption, it may be soaked in water for a period to reduce salt content.

Inspection

Inspections of Çayeli Koloti Peyniri are conducted by a six-member inspection body coordinated by the Çayeli District Directorate of Agriculture and Forestry, comprising:

• One food engineer from the Çayeli District Directorate of Agriculture and Forestry,
• One agricultural engineer from the Çayeli District Directorate of Agriculture and Forestry,
• One municipal officer from Çayeli Municipality,
• One staff member from Çayeli Chamber of Agriculture,
• One staff member from Çayeli Chamber of Commerce and Industry.

Inspections are carried out regularly at least once per year. Additional inspections may be conducted at any time upon receipt of complaints or when deemed necessary. The criteria for inspections are as follows:

1. Milk Source: Verification that the milk used in production comes from Jersey and crossbred cows grazing in the high-altitude villages and pastures of Çayeli district. Producer livestock records are checked against the Çayeli District Directorate of Agriculture and Forestry database.
2. Physical and Sensory Properties: Evaluation of the cheese’s color, shape, taste, and aroma against defined standards.
3. Chemical Analysis: Annually, random samples are collected and analyzed at the Ministry of Agriculture and Forestry Food Control Laboratory. Samples are tested for fat, dry matter, protein, and salt content to ensure compliance with standards. Each inspection includes random sampling from each vendor.
4. Labeling and Marking: Verification of correct and legally compliant use of the term “Çayeli Koloti Peyniri,” the geographical indication logo, and the origin emblem.

The inspection body may seek support from or procure services from experts or institutions in the public or private sector as needed. Additionally, the entity that registered the product is responsible for initiating and managing legal proceedings related to its protection and inspection outcomes.