Gerede keşi is a traditional dairy product unique to the Gerede district of Bolu province. It is protected under the “mahreç indication” (mahreç işareti) system according to Law No. 6769 on Industrial Property and was officially registered on April 14, 2021. The registration was submitted by the Gerede Chamber of Commerce and Industry, and the geographical boundary of the product is limited to the Gerede district.

Description and Distinctive Features

Gerede keşi is made by drying and pressing strained yogurt obtained from cows raised at altitudes of 1,400–1,600 meters. It has a unique taste and texture, with historical significance and is considered a symbol of the Gerede Fair, establishing a strong regional identity.

It is traditionally produced using methods developed before refrigeration technologies were available, ensuring long-term yogurt preservation. Organoleptically, it has a slightly sour taste and a natural yogurt aroma. It is distinguished by its small, fine pores and creamy color.

Chemical and Physical Properties

• Fat content: up to 8.14%
• Dry matter content: up to 64.61%
• Protein content: up to 34.20%

Production Method

Gerede keşi can only be produced within the Gerede district. The production steps are as follows:

1. Cow’s milk sourced from the geographical area is heated to 100 °C, then cooled to 40 °C.
2. The cooled milk is left at 4 °C for 2 days to obtain creamy yogurt.
3. The yogurt is churned for 30 minutes; the resulting butter is separated.
4. The liquid remaining after butter production is strained through bags.
5. The strained yogurt collected in the bags is the main raw material of Gerede keşi.
6. 100 kg of strained yogurt is placed in cotton cloth bags and left for one day.
7. Coarse salt (10–15%) is added to the strained yogurt and mixed for 10–15 minutes in a mixer.
8. The mixed product is returned to the bags, stacked, or pressed under weight and left at room temperature for 7 days.
9. After separation of the liquid, the product is remixed in chromium tanks.
10. The mixture is molded into cubes, rectangles, squares, or spinning-top shapes.
11. The molds are dried in a hygienic environment on absorbent cloths for one week, in a dry, ventilated place, away from sunlight.
12. Surface salts are cleaned, and the product is left for an additional week.
13. The cheese is portioned and packaged in vacuum packs according to demand.

Consumption

Gerede keşi is generally sliced and fried for breakfast. It can also be grated and used as a sauce for pasta, walnut noodles, or dumplings.

Inspection and Protection

Production is monitored by a supervisory board of at least three members, coordinated by the Gerede Chamber of Commerce and Industry and including representatives from the Bolu Provincial Directorate of Agriculture and Forestry, Gerede Municipality and the Gerede Chamber of Tradesmen and Artisans. Inspections are conducted at least once a year and cover production methods and correct use of the geographical indication. Expert support from public or private institutions can be sought if necessary. The registering body is also responsible for legal protection of the product.