Diyarbakır Örgü Peyniri (Diyarbakır Braided Cheese) is a traditional cheese unique to Diyarbakır province in Türkiye's Southeastern Anatolia Region, registered as a Protected Geographical Indication under Industrial Property Law No. 6769. Registered on February 22, 2013, effective from February 15, 2010, by the Diyarbakır Chamber of Commerce and Industry, its production is limited to Diyarbakır province and its districts.

Distinctive Features

Diyarbakır Örgü Peyniri combines characteristics of white cheese in composition and kashar cheese in production technique. It is notable for its high fat content, homogeneous and elastic texture, semi-hard consistency, and distinctive taste and aroma. Its signature braided (örgü) shape sets it apart visually. The cheese ranges in color from creamy white to slightly yellow, with a glossy, flexible surface that can be pulled apart into strands by hand. Unlike kashar cheese, it lacks a rind, and unlike white cheese, it has no gas bubbles.

Physical and Chemical Properties

• Dry Matter: 42.2–62.33%
• Fat: 19–26.5%
• Protein: 21–29.8%
• Salt: Up to 9.29%

Preparation

The cheese is traditionally made in spring from freshly milked raw sheep’s milk, though goat or cow milk, or their mixtures, may be used when sheep’s milk is unavailable. The preparation process includes:

1. Milk is coarsely filtered.
2. It is coagulated using commercial or homemade liquid rennet, forming a curd in about 1 hour.
3. The curd is broken, whey is removed, and the curd is pressed.
4. The curd undergoes fermentation until the pH reaches approximately 5.
5. The fermented curd is cut into small pieces and scalded in 3% saline at 70–80°C for 3–4 minutes.
6. The scalded curd is kneaded, stretched into strands, and braided into its characteristic shape.

In a household method, fresh unsalted white cheese is softened in hot water, kneaded, braided, and placed in cold water to set its shape.

Maturation and Storage

The cheese can be consumed fresh or matured in brine. It is placed in lacquered tin or plastic containers, covered with 10–12% brine, and matured at 4–6°C for an average of 90 days. Under proper conditions, it has a shelf life of up to 12 months, which can extend further at 2°C.

Geographical and Ecological Context

The cheese’s distinctive taste and aroma stem from the milk of local sheep breeds (Karakaş, Karacadağ Zom, İvesi) and the diverse flora they graze on, with 534 plant species from 269 genera and 66 families in the region. This biodiversity directly influences milk quality and the cheese’s uniqueness. Traditional knowledge and skill are integral to production. In areas without cold storage, cheese is buried in wet soil under north-facing trees during summer and retrieved in autumn, enhancing its flavor.

Inspection

Inspections occur biannually, coordinated by the Diyarbakır Provincial Directorate of Agriculture and Forestry, Diyarbakır Chamber of Commerce and Industry, Dicle University Veterinary Faculty, Diyarbakır Food Control Laboratory, Sheep and Goat Breeders’ Association, and Milk Producers’ Association. Additional inspections may occur based on complaints. Checks include the braided shape, taste, aroma, color, salt content, physical and chemical properties, packaging, and labeling compliance.