Savaştepe Mihaliç Kelle cheese is a type of cheese produced using traditional methods in the Savaştepe district of Balıkesir. It is distinguished by its hard rind and porous texture. This product, registered with a designation of origin on July 10, 2023, holds a historical place in the region’s culinary culture and local economy.

Geographical Connection and Cultural Significance

The source of the milk, shaping techniques, and ripening process used in cheese production are unique to the Savaştepe district. Therefore, there is a strong reputation-based link between the product and its geographical area. The traditional production method preserves the region’s cheesemaking culture while contributing to the local economy. All stages of production must take place within the geographical boundaries.

Production Process and Technical Characteristics

Milk is obtained only from sheep and cows raised within the geographical area. During April–June, when sheep milk is abundant, it is mixed with cow’s milk; the proportion of sheep milk in the mixture is at least 40%. At other times, only cow’s milk is used. Small ruminants are mainly pasture-fed, while large ruminants are supplemented with silage, pulp, and pellet feed

The milk is processed without any chemical intervention. It undergoes a short thermal treatment at 50–65 °C, then cooled to 30–35 °C and coagulated with rennet from the abomasum. Once the curd reaches a rice-grain size, it is boiled in hot water. The curd is placed in cheesecloth and hung, and holes are made with metal rods to form the “kelle” shape. The cheese is pressed in perforated molds to drain water, then cut into three parts for dry resting. During this stage, the yellow coloration and porous texture develop. Finally, the cheese is matured in brine for at least 120 days.

Physical and Chemical Properties

Savaştepe Mihaliç kelle cheese varies in color from yellow to white, has a hard rind, a porous structure, and is mostly firm. Pore diameter does not exceed 10 mm and is evenly distributed. Moisture content does not exceed 60%, and salt in dry matter does not exceed 7.5%. In terms of fat content, there are full-fat (45% and above milk fat) and semi-fat (25–45% milk fat) varieties.

Control and Protection

The production and marketing processes of the product are monitored by a control board of at least three experts, including representatives from the Savaştepe Municipality and the District Directorate of Agriculture and Forestry, under the coordination of Balıkesir Metropolitan Municipality. Inspections are carried out at least once a year, with additional checks as needed or upon complaints. Inspection criteria include milk sourcing, compliance with production methods, physical properties, packaging, and the use of the designation of origin mark.