Gümüşhane Deleme cheese is a traditional cheese variety unique to Gümüşhane province of Türkiye, registered with a geographical indication (mahreç işareti). The product, applied for registration on March 14, 2018, was officially registered on March 17, 2021, and has a strong link of production and reputation with Gümüşhane. Its production and processing can only be carried out within this geographical boundary.

^{Deleme Cheese (Tarım Orman Bakanlığı)}

General Characteristics

Gümüşhane Deleme cheese is semi-hard in texture, non-porous, smooth, and can melt when heated. This yellowish-colored cheese is distinguished by its pronounced milk aroma and slightly sour (acidic) taste. Only cow’s milk is used in its production. The fact that it is obtained from raw milk using produced from raw milk by natural acidification, without the use of rennet.

Production Process

Cheese production begins with separating the cream from milk fat after milking using a cream separator. The skimmed milk is rested at a temperature range of 8–20°C for 1 to 5 days to allow natural acidification. During this process, the pH of the milk decreases to around 4.9–5.5, and the milk coagulates naturally. The resulting curd is heated in a cauldron, cut, and strained in cheesecloth bags.

The curd is then placed back into the cauldron; twice the amount of milk with at least 3.5% fat content and about 20% water is added, and the mixture is heated. This mixture is kneaded continuously until elastic dough is obtained. The cheese dough is then salted at a ratio of 1–1.5%, kneaded, shaped, and tightly packed into food-grade containers. The product can be consumed fresh or, optionally, matured underground for at least 3 months.

Production Period and Consumption

Gümüşhane Deleme cheese is a product that can be produced throughout the year. Although it is commonly consumed fresh, its matured form is also widely preferred. Thanks to its meltable texture, it can be used in various dishes as well as at breakfast. It is most commonly consumed with water.

Geographical Boundary and Inspection

All stages of production must be carried out within the borders of Gümüşhane province. In particular, the acidification of raw milk, the separation of whey, and the specific flavor formation require traditional knowledge and craftsmanship. Inspections are conducted at least once a year by a board of at least 5 members coordinated by the Gümüşhane Chamber of Commerce and Industry. Additional inspections may be performed when necessary or upon complaint.