Manyas kelle cheese is a local cheese variety closely associated with the Manyas, Bandırma, and Gönen districts of Balıkesir province, shaped using traditional production techniques. Protected Geographical Indication, the cheese derives its name from the production process in which the curd is hung in cloth bags to drain, forming a mass resembling a “kelle” (skull) shape.

Under Industrial Property Law No. 6769, Manyas kelle cheese is registered as a Protected Geographical Indication Following the application submitted on September 12, 2019, it was registered by the Turkish Patent and Trademark Office on December 16, 2020. The registration number is 628, and the applicant is the Manyas District Governorate. In products approved for registration, the label “Manyas Kelle Cheese” and the Protected Geographical Indication emblem must appear visibly on the packaging or at the establishment.

Physical and Sensory Characteristics

This cheese has a firm rind 2–3 mm thick. Its color ranges from white to light yellow. The texture is uniform and non-porous, with a distinctly salty taste and a characteristic aroma. It belongs to the hard cheese category in terms of firmness. Depending on the fat content of the milk used, it can be classified as full-fat or semi-fat.

Historical Background

The origins of Manyas kelle cheese date back to the Ottoman period. Although the exact production date is unknown, it is said to have a history of approximately 250 years. It is believed that the cheese was introduced to the region by Albanian immigrants.

Production Process

The cheese is made from sheep and cow milk in the region, or a mixture of both. In spring, sheep milk predominates, while cow milk is preferred during other seasons. The milk comes from animals fed on seasonal fodder and the natural vegetation of the region.

The production process involves the following steps:

1. Cleaning and Heat Treatment: Raw milk is filtered to remove coarse impurities, then heated at 50–55 °C for at least 30 minutes to eliminate harmful microorganisms.
2. Coagulation: Milk is curdled using rennet at 27–35 °C. The curd is cut to the size of rice grains.
3. Scalding: The curd is scalded in hot water at 82–88 °C. Temperature control at this stage directly affects the cheese’s texture and structure.
4. Pressing: The scalded curd is placed in stainless steel molds and pressed for 12–16 hours.
5. Brining and Maturation: Cheese blocks are divided into smaller pieces and left in brine rooms at 10–20 °C for 10–21 days, followed by at least 120 days of maturation.

Finally, the cheese is packaged with appropriate materials and labeled according to regulations. All transport and storage operations are conducted below 10 °C.

Geographical Link and Inspection

Manyas kelle cheese has a strong connection to the region due to its specialized production techniques and craftsmanship. Therefore, all production stages must occur within the registered geographical boundaries.

Inspections are conducted at least once a year under the coordination of the Manyas District Governorate, with participation from relevant local authorities and experts from Balıkesir University. The inspections check compliance with the production method, sensory characteristics, maturation period, and proper use of the designation. Any non-compliance is reported to the relevant parties for corrective action.