Savaştepe Mihaliç Kelle Cheese

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

The source of the milk used in production, the shaping techniques, and the ripening process are unique to the Savaştepe district. Consequently, a strong link exists between the product and its geographical origin. The traditional production method preserves the region’s cheese-making culture while contributing to the local economy. All production stages must be carried out within the defined geographical boundary.

The milk is obtained exclusively from sheep and cattle raised within the geographical boundary. During April to June, when sheep milk is abundant, it is mixed with cow milk; the sheep milk content in the mixture must be at least 40%. In other periods, only cow milk is used. Small ruminants are primarily grazed on pastures, while large ruminants are supplemented with silage, fodder, and pellets.

The milk is processed without any chemical intervention. It undergoes a brief heat treatment at 50–65 °C, then is cooled to 30–35 °C and inoculated with shirdan yeast. When the curd reaches the size of a rice grain, it is boiled in hot water. The curd is placed in cheesecloth, hung to drain, and shaped into a head form by piercing it with metal rods to create holes. The cheese is pressed in perforated molds to remove whey, then divided into three parts and left to dry. During this stage, the yellow coloration and porous structure develop. Finally, the cheese is ripened in brine for at least 120 days.

Savaştepe Mihaliç Kelle Peyniri has a color ranging from yellow to white, a hard rind, a porous structure, and is generally firm. The pore diameter does not exceed 10 mm and is uniformly distributed. Moisture content does not exceed 60%, and salt content in the dry matter does not exceed 7.5%. Two fat classes are available: full-fat (45% or more milk fat) and semi-fat (25–45% milk fat).

The production and marketing processes of the product are monitored by a minimum three-member inspection board coordinated by the Balıkesir Metropolitan Municipality, including experts from the Savaştepe Municipality and the District Directorate of Agriculture and Forestry. Inspections are conducted at least once a year; additional checks are carried out as needed or upon complaint. Inspection criteria include milk sourcing, compliance with production methods, physical characteristics, packaging, and use of the geographical indication mark.