Muş Old Cheese

Muş Eski Kaşarı is a registered kaşar cheese unique to Muş Province in Türkiye, protected by a geographical indication. It is produced from the milk of sheep that graze on endemic plants native to the geographical region, with cow and goat milk added in specific proportions to achieve a balanced flavor and aroma. The dry matter content exceeds 60%, while the fat content ranges approximately between 24.5% and 27.5%. The rind develops a yellowish hue after production and darkens and hardens as the cheese matures. It is produced in a round shape, with a smooth and even cross-section, distinguished by its slightly firm texture and distinct sheep milk aroma.

Raw Material and Milk Composition

Muş Eski Kaşarı is produced exclusively from the milk of sheep grazing on endemic plant species within the defined geographical area. The milk blend used in production consists of the following proportions: sheep milk 45–50%, cow milk 30–35%, and goat milk 15–20%. The high proportion of sheep milk imparts a characteristic sheep milk aroma to the product. Goat and cow milk are additionally used to balance flavor and aroma.

Physicochemical Properties

Chemical composition measurements for Muş Eski Kaşarı fall within the following ranges:

• Dry matter content: 60.00% – 62.47%
• Fat content: 24.50% – 27.50%
• Salt content: 2.93% – 4.00%
• Acidity: 0.86% – 1.30%
• Protein content: 24.60% – 29.79%
• pH: 5.13 – 5.59
• Ash content: 4.40% – 5.47%

Thanks to this composition, Muş Eski Kaşarı has a creamy color and a long shelf life. The extended ripening period ensures the absence of pathogenic bacteria or health risks.

Texture Properties

Average and range values for texture analysis of Muş Eski Kaşarı are as follows:

• Hardness: 1548.73 – 5727.04 (average 2845.28 ± 1481.29)
• Adhesiveness: -0.24 – -0.16 (average -0.24 ± -0.11)
• Elasticity: 0.62 – 0.88 (average 0.74 ± 0.09)
• Cohesiveness: 0.36 – 0.52 (average 0.44 ± 0.06)
• Gumminess: 745.75 – 2993.57 (average 1306.19 ± 845.65)
• Chewiness: 469.10 – 2634.25 (average 1016.91 ± 807.13)
• Second elasticity: 0.11 – 0.23 (average 0.17 ± 0.05)

Color Properties

The color of the product has been evaluated using the L*, a*, b* parameters, with the following average and range values observed:

• External L*: 51.07 – 61.53 (average 56.21 ± 3.21)
• Internal L*: 62.69 – 68.49 (average 65.42 ± 1.87)
• External a*: -3.80 – -3.08 (average -3.45 ± 0.27)
• Internal a*: -3.81 – -2.69 (average -3.26 ± 0.35)
• External b*: 10.34 – 13.79 (average 12.23 ± 1.09)
• Internal b*: 8.42 – 12.69 (average 10.83 ± 1.33)

External color measurements include the rind up to a depth of 2 cm.

Physical Properties

Muş Eski Kaşarı has a round shape. The diameters of the circular molds used vary and differ between producers. The cheeses are typically produced in molds weighing 8–12 kilograms. A brand mark, indicating the producer’s identity, is stamped on the front surface of the mold.

Rind Structure

• On the day it is removed from the mold, the rind is whitish in color.
• Within approximately one week, the rind sets and develops a yellowish hue.
• The cross-section of the rind is yellowish-cream in color.
• As ripening progresses, the rind darkens and hardens.
• The sensory characteristics of the rind differ from those of the interior; it is firmer and harder in texture.

Structure and Consistency

The cross-section of the cheese is smooth and even. Its consistency is described as slightly firm. Due to the high proportion of sheep milk, it carries a dense sheep milk aroma. Its flavor is mildly salty, and the cheese readily disperses in the mouth.

Production Method

The production of Muş Eski Kaşarı is a detailed process comprising the following stages:

• Cleaning: Milk is filtered through a 1 mm thick sponge and four layers of cheesecloth. It is then passed through cleaning separators to remove dust and bacteria.
• Standardization: The milk blend is prepared in specific proportions of sheep, cow, and goat milk.
• Thermal Treatment: The milk temperature is raised to 32 °C using steam.
• Coagulation: The milk is inoculated with natural rennet (calf or lamb rennet) at a rate of 8–10%. Coagulation lasts 45–60 minutes.
• Curd Formation and Cutting: The curd forms in the coagulation tank. It is heated with steam to approximately 38 °C and cut for about 20 minutes.
• Fermentation of Whey: Curd blocks are passed through a draining drum and briefly left to ferment.
• Separation of Whey: Whey is removed during transfer to vats via a drainage system.
• Pressing (1): The curd is placed on cendere cloths and pressed with weights for 25–30 minutes.
• Cutting: The drained curd is cut into large blocks.
• Pressing (2): The cut pieces are pressed again and rested for 2–3 hours.
• Stretching and Leaf-Separation Checks: Before boiling, the curd is checked to ensure sufficient whey has been expelled.
• Placement in Baskets: The curd is placed in 12 kg perforated stainless steel baskets.
• Hot Water Boiling: The curd is boiled for 2–3 minutes in a tank of water at 62–67 °C while being stirred.
• Elbowing: The boiled curd is kneaded on a workbench using elbow movements.
• Salting: Dry salting is applied in layers. The salting process is repeated four times.
• Pre-Ripening (1): The cheese is left to rest for 24 hours.
• Ripening (2): This stage lasts 35–40 days. The cheeses are stacked two by two on wooden racks and turned every two days. Air circulation is maintained.
• Wrapping in Greaseproof Paper and Cold Storage: The cheese blocks are wrapped in greaseproof paper and placed in mesh bags. They are stored in a cold storage room (0–4 °C, 85% humidity) for 4–6 months. They are turned every two days to balance salting and drying.

The extended ripening and storage processes intensify the sheep milk aroma and flavor of the cheese and define its characteristic properties.

Packaging and Presentation

Muş Eski Kaşarı is presented to consumers either in kilogram-sized portions or as whole wheels after production. The product is marked with the designation “Muş Eski Kaşarı” and the geographical indication emblem. When the mark cannot be applied directly to the product or packaging, it must be visibly displayed at the production facility.

Geographical Boundary and Production Linkage

The production of Muş Eski Kaşarı is permitted only within the geographical boundaries of Muş Province. The product has historical roots dating back centuries and holds a significant place in the regional economy. Therefore, all stages of production must occur within Muş Province.

Monitoring

Monitoring of the production, composition, packaging, and use of the designation for Muş Eski Kaşarı is carried out under the coordination of the Muş Provincial Directorate of Agriculture and Forestry. The monitoring authority includes the following institutions:

• Muş Provincial Directorate of Agriculture and Forestry
• Muş Provincial Directorate of Trade
• Faculty of Applied Sciences, Alparslan University Muş
• Muş Chamber of Commerce and Industry

The monitoring authority consists of at least three experts in the field. Inspections are conducted at least once annually as routine procedures and may be carried out at any time in response to complaints or specific needs. When necessary, services may be procured from experts, whether individuals or legal entities, from public or private institutions. The registering authority also manages legal procedures related to the protection of the product.