İvrindi Kelle Peyniri

İvrindi kelle peyniri is a type of cheese traditionally produced in the İvrindi district of Balıkesir Province, characterized by a hard rind and porous structure, and matured in brine. It was officially registered with a geographical indication on 9 February 2022 and carries a geographical designation due to its unique production method and cultural significance.

Geographical and Cultural Significance

The product has deep historical roots in the region’s history. Integrated into the culinary culture and local economy of İvrindi, this cheese is prepared using an original method that can only be applied within the defined geographical boundaries. The milk used is also sourced exclusively from within this area.

Physical Characteristics

İvrindi kelle peyniri has a color ranging from yellow to white and a non-cracked, porous structure. The rind is hard, typically classified as hard, occasionally semi-hard. It is matured in brine for at least 120 days. The moisture content does not exceed 60 percent and the salt content in the dry matter does not exceed 7.5 percent. Fat content is classified as full-fat (45 percent or more milk fat) or semi-fat (25 to 45 percent milk fat).

Milk Supply and Composition

Milk is preferably obtained from animals raised in the region. These animals are fed seasonally with plants such as wheat, barley, alfalfa, vetch, thyme, and chamomile. During the April–June period, milk from Kıvırcık and Kıvırcık-Merino crossbred sheep is predominant. Goat milk is also abundantly available during the same period. In other seasons, cow milk is used. The milk mixture ratio varies by producer. The milk composition is not altered; no fat removal or water addition is permitted.

Production Process

Collected raw milk is filtered to remove foreign substances. It is then heat-treated at 50–55 °C for at least 30 minutes and cooled to 27–35 °C before being inoculated with şırdan yeast. The yeast quantity is 10–12 ml per 100 litres of milk. When the curd reaches the size of a rice grain, it is cooked at 80–90 °C. The whey typically remains at 38–45 °C. The cooking temperature is carefully controlled to ensure the formation of the porous structure.

Shaping and Maturation

The shaping of the curd is carried out using two different methods:

• Traditional method: The curd is placed in cotton cheesecloth and hung to drain, acquiring a “kelle” shape. Metal rods are used to accelerate water drainage. The cheese mass is divided into smaller pieces and rehung.
• Modern method: The curd is pressed for 12–16 hours in perforated molds to achieve its shape.

The shaped cheese pieces are stored in rooms at 10–20 °C for 10–21 days in brine. They are matured for at least 120 days from the production date. Packaging and storage are carried out at temperatures below 10 °C.

Inspection Process

Inspections are conducted at least once a year under the coordination of the İvrindi Municipality, with participation from experts of the İvrindi District Directorate of Agriculture and Forestry and the Department of Food Engineering at Balıkesir University. The following criteria are evaluated during inspections:

• That the milk is sourced within the geographical boundaries
• Compatibility of the yeast and milk
• Compliance with the production method and maturation period
• Accuracy of physical characteristics
• Compliance with packaging and storage conditions
• Correct use of the geographical indication mark and product labeling

Non-conformities are reported and communicated to the relevant authorities. The inspection body may engage public or private experts as needed.