Maraş Finger/Squeezed Cheese

Maraş Finger/Squeezed Cheese is a traditional cheese variety produced in the Kahramanmaraş region from pasteurized cow, goat, or sheep milk, or a mixture thereof, shaped by hand-squeezing in warm water to a width of approximately two fingers (2–3 cm). Geographical indications are important for the protection and promotion of products possessing specific qualities linked to a particular geographical area.

Maraş Finger/Squeezed Cheese belongs to the cheese product group and has been registered by the Turkish Patent and Trademark Office as a “geographical indication.” A geographical indication is a mark identifying a product that is closely associated with a specific region, area, or country due to its distinctive qualities, reputation, or other characteristics; at least one stage of production, processing, or preparation must occur within the defined geographical area. This confirms that the reputation and certain characteristics of Maraş Finger/Squeezed Cheese are intrinsically linked to the Kahramanmaraş region.

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Maraş Finger/Squeezed Cheese can be consumed fresh immediately after production without any further processing. It is also used in various börek and güveç dishes and, after desalting, in sweet preparations. The oldest official record of finger cheese production in Kahramanmaraş dates back to 1969. According to the Turkish Food Codex Cheese Notice, it is classified as a full-fat, hard cheese. Its distinctive feature is the manual shaping by squeezing in warm water to a width of approximately two fingers (2–3 cm).

All stages of Maraş Finger/Squeezed Cheese production must be carried out within the boundaries of Kahramanmaraş province. The production process includes the following steps:

1. Milk Collection and Pasteurization: Cow, goat, or sheep milk, or a mixture thereof, obtained from animals raised within the boundaries of Kahramanmaraş province, is pasteurized at 63°C for 30 minutes.
2. Addition of Calcium Chloride (if necessary): When the milk reaches 42–45°C, calcium chloride may be added if required.
3. Coagulation: After cooling the milk to 30 ± 1°C, rennet diluted with approximately ten times its volume of cold water is added.
4. Curd Cutting and Draining: Once the curd has fully formed, it is cut into cubes of approximately 3x3x3 cm. The whey is drained and the curd is collected in cheesecloth.
5. Pressing: Pressure is applied to the curd for 1–2 hours.
6. Fermentation: The curd is left to ferment at ambient temperature (22–24°C).
7. Shaping and Boiling: The cheese is cut into pieces of 5x3 cm or 5x2 cm, boiled in water at 65–70°C for 5 minutes, and then shaped by squeezing in the hand.
8. Salting: After cooling, dry salting at 1% is applied. After one day, a brine solution containing 12–13% sodium chloride may be applied.
9. Storage: Packaged cheese is stored at 4 ± 1°C.

The geographical boundary of Maraş Finger/Squeezed Cheese is defined as the entire territory of Kahramanmaraş province. This emphasizes that the milk used in production must be sourced within these boundaries and that all production processes, particularly those responsible for the cheese’s distinctive shape, must be carried out within this geographical area.

An application for the geographical indication registration of Maraş Finger/Squeezed Cheese was submitted by the Kahramanmaraş Metropolitan Municipality. The application, numbered C2016/082, was filed on 19 September 2016. Following the evaluation process, the product was officially registered on 17 April 2021 under registration number 727 as a “geographical indication.” The registrant’s address is recorded as İsmetpaşa Neighborhood, Azerbaycan Boulevard No:25, Dulkadiroğlu, Kahramanmaraş.