Ispir Kaymak is a dairy product produced using traditional methods in the Ispir district of Erzurum. It is distinguished by its porous texture and honeycomb-like appearance, with a dry and medium-firm consistency. It was registered as a “designation of origin” on 22 May 2019 and is protected under the Industrial Property Law No. 6769. The registration application was submitted by the Ispir Chamber of Tradesmen and Artisans.

History

The earliest documented reference to Ispir Kaymak is found in the 1642 Avarız Register. Ottoman historian Kâtip Çelebi noted that in Ispir, kaymak was pressed in small barrels with alternating layers of cream and honey, a method that enhanced flavor and prevented spoilage.

Physical and Chemical Characteristics

Ispir Kaymak has a yellowish-white color with a dry, medium-firm texture. It contains at least 85% dry matter, 18% protein, and 60% milk fat. Ash content does not exceed 2%, and acidity (expressed as lactic acid) is at most 1.7%. The pH ranges from 6.58 to 7.00.

Preparation

Ispir Kaymak is made exclusively from the milk of cows raised in Ispir, without removing the milk fat. These cows graze on natural pastures in summer and are fed dried grasses obtained from these pastures in winter. Approximately 6 liters of milk yield half a kilogram of kaymak.

The production process involves:

• Milk Preparation: Milk is filtered through a thick muslin and boiled.
• Foaming: The milk is poured from about 1 meter high into a tin or aluminum tray heated over a wood fire to create foam.
• Resting: The tray is kept on a tandır for 8 hours without allowing the milk to boil.
• Skimming the Kaymak: The kaymak is cut from the edges of the tray and folded in two using a rolling pin.
• Drying: The folded kaymak is placed on a wooden low table called a “honça” and left to dry in a cool room.

During storage, transport, and marketing, the temperature must not exceed 4 °C.

Geographical Boundary and Inspection

Ispir Kaymak can only be produced within the Ispir district of Erzurum. Production is supervised by the Ispir Chamber of Tradesmen and Artisans, with inspections conducted at least once a year by a committee including representatives from the Ispir District Directorate of Agriculture and Forestry and Atatürk University Hamza Polat School. Inspections ensure conformity with product description, production methods, and milk origin. Additional inspections are conducted if necessary.