Erzurum Cheese Halva

Erzurum Cheese Halva is a product registered as a geographical indication on 16.07.2021 with registration number 806, closely associated with the province of Erzurum. It is classified under the product group of bakery confectionery and sweets. The main ingredients of this salty halva variety are Erzurum civil cheese (registration no: 116), cream of milk, wheat or wholemeal flour, and salt. Within its geographical boundaries, the product is also known as "hores".

Product Characteristics

Erzurum Cheese Halva has a fibrous structure due to the use of fresh and unsalted Erzurum civil cheese in its production. The cheese appears as fine strands within the halva mass and melts in the mouth during consumption. The color of the product may vary from light brown to dark brown. Its distinguishing feature stems from the use of fresh civil cheese and cream of milk sourced within the geographical boundary and typically produced daily.

The chemical properties of the product are defined as follows: dry matter content between 82.00% and 89.50%, fat content between 33.00% and 45.00%, protein content between 10.11% and 15.50%, salt content between 0.50% and 0.70%, acidity (expressed as lactic acid) between 0.18% and 0.40%, pH value between 4.8 and 5.5, and ash content between 1.49% and 2.00%.

Production Method

In the production of Erzurum Cheese Halva, 1 kg of cream of milk, 400 g of fresh and unsalted Erzurum civil cheese, 5 tablespoons of wheat or wholemeal flour, and salt equal to 1% of the cheese weight are used. The production process consists of the following steps:

• Cream of milk is boiled for 15 to 20 minutes in a copper pan, ensuring it does not curdle or foam.
• Flour is gradually added to the melted cream and stirred slowly over low heat with a polished wooden spoon for approximately 15 minutes until toasted.
• When the fat begins to rise to the surface ("fat separation"), the pan is removed from heat and the mixture is left to cool until its temperature drops to between 70°C and 80°C.
• Fresh and unsalted Erzurum civil cheese is shredded into thin strands and placed in a cotton cloth called "mermerşahi" to remove excess moisture by squeezing tightly.
• The dehydrated cheese is salted at a rate of 1%.
• The salted cheese is added to the warm toasted flour mixture and stirred thoroughly with a wooden spoon until the cheese is completely melted.

The product is sold in packaging compliant with food packaging regulations. It can be stored for up to 10 days at +4°C. For longer storage, it must be shock-frozen.

Geographical Boundary

The geographical boundary of the product is defined by the administrative boundaries of the province of Erzurum. The reputation of Erzurum Cheese Halva is based on the use of region-specific ingredients such as fresh and unsalted Erzurum civil cheese and the traditional craftsmanship required for its production. Therefore, all stages of production must take place within the specified geographical boundary.

Monitoring

Monitoring activities are coordinated by the registering body, the Erzurum Chamber of Commerce. The monitoring body consists of one expert each from the Erzurum Chamber of Commerce, the Department of Food Engineering, Faculty of Agriculture, Atatürk University, and the Erzurum Union of Craftsmen and Tradespeople. Monitoring inspections are conducted annually on a regular basis and may also be carried out at any time upon complaint or when deemed necessary.

During inspections, the freshness and unsalted nature of the Erzurum civil cheese used, the suitability of other ingredients, adherence to the production method, the characteristics of the final product, packaging and storage conditions, and the correct use of the term "Erzurum Cheese Halva", its logo, and the geographical indication emblem are verified.