Gaziantep Cheese / Antep Cheese / Antep Pressed Cheese

Gaziantep cheese is a traditional cheese variety native to the province of Gaziantep and officially protected under its geographical origin name. It has been protected since 20 April 2017 under Law No. 6769 on Industrial Property and was registered on 6 June 2018 by the Gaziantep Chamber of Commerce. The product is produced exclusively within the boundaries of Gaziantep province and marketed with its geographical indication logo.

Definition and Distinctive Characteristics

Gaziantep cheese is made from the milk of small ruminants grazed on the pastures of Gaziantep and is also known locally as “pişken” or “kelle.” This cheese is produced in a semi-hard texture by boiling the curd and is consumed either fresh without brining or aged in brine. Only sheep or goat milk may be used in production, or a 50 percent mixture of both may be preferred.

Its oval shape, resembling the palm of a hand, results from the traditional method of shaping it by hand. The long axis of the oval ranges from 6 to 10 cm. The structure is homogeneous, non-porous, smooth and dense; when cut, it does not crumble, is elastic and melts easily in the mouth. It provides a slight crunching sensation during chewing. Its color ranges from gray to white tones.

Physical and Chemical Properties

Brined Gaziantep cheese:

• Moisture: 40.00–49.50%
• Dry matter: 53.00–60.20%
• Fat-free dry matter: 29.00–30.00%
• Fat: 20.50–23.30%

Fresh Gaziantep cheese:

• Protein: 17.30–20.30%
• Fat: 18.50–19.00%
• Salt: maximum 1.00% (in summer production)
• Acidity: 1.70–1.75 g/100 mL (expressed as lactic acid)
• pH: 6.2–6.5

Reducing the fat content may negatively affect the physical structure and aromatic profile of the cheese; therefore, this ratio must be maintained during production.

Aroma Profile

A total of 49 aroma-active compounds and 64 substances influencing aroma have been identified in Gaziantep cheese. In the neutral/basic fraction, 48 volatile compounds are present, belonging to the classes of ketones, esters, alcohols, lactones, terpenes, aldehydes and aromatic hydrocarbons.

Key compounds:

• Ketones: 3-hydroxy-2-butanone (buttery aroma), 2-nonanone (fruity and warm milk aroma)
• Esters: ethyl decanoate (12-carbon) (grape-like taste)
• Alcohols: ethanol, 3-methyl-1-butanol, 2-phenylethanol
• Lactones: hexalactone, octalactone (common compound), undecalactone, dodecalactone
• Aldehydes: nonanal, 2,4-hexadienal
• Terpenes: β- and α-caryophyllene (notes of green herbs and aromatic plants)
• Free fatty acids: 17 types, particularly branched-chain fatty acids characteristic of sheep and goat milk

These compounds provide chemical indicators of the cheese’s geographical origin, the animals’ feeding practices and traditional production methods.

Production Method

Gaziantep cheese is produced using raw milk and traditional methods. The milk is coagulated immediately after milking at body temperature (approximately 35 °C) using rennet, microbial starter or fig milk. Fig milk coagulation is practiced by shepherds during mountain grazing. The milk obtained from unripe figs known as “kerik” is added at a rate of 4–5 drops per half liter of milk.

The coagulated milk is placed in cloth bags, drained and pressed. Once the curd has hardened, it is transferred into small mesh bags, oiled on the surface and then boiled for one minute at 80–90 °C in whey. The cooled cheese is shaped by hand into a firm oval form.

Salting is carried out in two ways:

• In winter production: The cheese is dry-salted with 2–4% rock salt for two days, then immersed in a 15–20% brine solution.
• In summer production: The cheese is dry-salted with 1–2% salt for two hours and then stored in a refrigerator without brining.

The brine salt concentration is traditionally adjusted using a raw egg or olive. If the egg rises to the surface, the salt concentration is appropriate. Olives are used in brined cheese intended for consumption.

Brined cheeses are stored for 2–3 months in cold storage at 3–5 °C in sealed tin containers. Under suitable conditions, they can be preserved for 2–3 years. Before consumption, they are soaked in cold water for 8–10 hours to reduce salt content.

Monitoring

Monitoring is coordinated by the Gaziantep Chamber of Commerce. The monitoring board includes experts from the Department of Food Engineering at Gaziantep University, the Şehitkamil Chamber of Agriculture, the Gaziantep Provincial Directorate of Food, Agriculture and Livestock, and the Gaziantep Metropolitan Municipality.

Monitoring includes physical, chemical and aromatic analyses of samples taken at production and sales points. Legal proceedings are initiated against productions that deviate from the registered specifications. Routine inspections are conducted at least once per year and may be repeated in response to complaints. A report is prepared after each inspection and an annual report is compiled.