Manyas Kelle Cheese

Manyas kelle peyniri is a local cheese variety associated with the districts of Manyas, Bandırma, and Gönen in Balıkesir Province, shaped by traditional production techniques. Protected under a geographical indication, this product derives its name from the process of suspending the curd in bags for draining, which results in a mass resembling a head.

Manyas kelle peyniri, registered as a geographical indication under Law No. 6769 on Industrial Property, was officially registered by the Turkish Patent and Trademark Office on 16 December 2020 following an application submitted on 12 September 2019. The applicant for this product, with registration number 628, is the Manyas District Governorship. On all approved products, the term “Manyas Kelle Peyniri” and the geographical indication emblem must be visibly displayed on the packaging or at the production site.

Physical and Sensory Characteristics

This cheese has a firm rind 2–3 mm thick. Its color ranges from white to light yellow. The structure is porous and crack-free; its taste is distinctly salty and it possesses a unique aroma. It belongs to the category of hard cheeses. Depending on the fat content of the milk used in its production, it is classified as full-fat or semi-fat.

Historical Background

The origins of Manyas kelle peyniri extend back to the Ottoman period. Although the exact date of its inception is unknown, it is traditionally believed to have a history of approximately 250 years. It is thought that this cheese was introduced to the region by Albanian migrants.

Production Process

The cheese is made from sheep milk, cow milk, or a mixture of both sourced from the region. Sheep milk is predominantly used during the spring months, while cow milk is preferred during other periods. The milk is obtained from animals fed on seasonal forage and native vegetation of the area.

The production process consists of the following stages:

• Cleaning and Thermal Treatment: Raw milk is filtered to remove coarse impurities, then heated to 50–55 °C for at least 30 minutes to eliminate harmful microorganisms.
• Coagulation: The milk is coagulated using sheep rennet at a temperature of 27–35 °C. The curd is cut until it reaches the size of a rice grain.
• Boiling: The curd is boiled in water at 82–88 °C. Temperature control during this stage directly affects the cheese’s porous structure and texture.
• Pressing: The boiled curd is placed into stainless steel molds and pressed for 12–16 hours.
• Brining and Ripening: The cheese blocks are divided into smaller pieces and stored in brining rooms at 10–20 °C for 10–21 days. They are then ripened for at least 120 days.

In the final stage, the cheese is marketed in appropriate packaging with labels compliant with regulations. All transportation and storage operations are carried out at temperatures below 10 °C.

Geographical Link and Monitoring

Manyas kelle peyniri maintains a strong connection to the region through its production techniques and artisanal expertise. Therefore, all production stages must be carried out exclusively within the officially registered geographical boundaries.

Monitoring is conducted at least once annually under the coordination of the Manyas District Governorship, with participation from relevant local institutions and experts from Balıkesir University. Inspections evaluate the production method, sensory characteristics, ripening duration, and proper use of the geographical indication mark. In cases of non-compliance, appropriate measures are communicated to the relevant parties.