Talas Black Cumin Pot Cheese

Talas black cumin pot cheese is a cheese variety uniquely linked to the Talas district of Kayseri province, distinguished by its traditional production method and the addition of black cumin. It is protected under the Protected Geographical Indication (PGI) according to Law No. 6769 on Industrial Property and was registered on March 12, 2024. The registrants are Kayseri University and Talas Municipality.

Physical and Sensory Characteristics

This cheese has white, cream, and light yellow tones, a firm and non-porous texture, and a salty, distinctive taste. Thanks to the addition of black cumin, it carries a pronounced black cumin aroma and flavor. No flavoring food additives or artificial ingredients are used in its production.

Composition and Ingredients Used in Production

Approximately 10 liters of cow’s milk are used to produce 1 kg of Talas black cumin pot cheese. Optionally, at least 25% sheep and/or goat milk can be added. The flavoring ingredient consists of Nigella sativa L. and Nigella damascena L. seeds, used up to a maximum of 50 grams. The cheese’s dry matter content is at least 55%, and the salt content in dry matter does not exceed 5%. It is produced as either semi-fat or full-fat, depending on the fat class.

Production Method

The production process, in accordance with food hygiene and technical requirements, includes the following stages:

1. Milking and Filtering: Raw milk is collected and filtered into food-grade containers.
2. Heat Treatment: Milk is heat-treated at 50–55 °C for at least 30 minutes.
3. Coagulation: The milk is cooled to 30–40 °C, and approximately 10 ml of rennet is added. After 1 hour, curd forms.
4. Curd Processing: The curd is cut into small pieces, placed in cloth bags, and pressed. After 5 hours of draining, it is washed with water for 24 hours.
5. Salting and Flavoring: The product is broken into pieces, salted, pressed a second time, and then mixed with black cumin.
6. Pot Molding and Ripening: The prepared cheese is tightly packed into pots to prevent air entry, turned upside down, and ripened in a cool environment for at least 4 months.

Geographical Boundary and Production Location

Talas black cumin pot cheese is produced exclusively within the borders of Kayseri province. Its preparation requires specialized skills and has a long-standing production history in the region.

Storage and Marketing

The cheese is stored, transported, and marketed in odorless, clean, and dry environments below 10 °C. When offered to consumers, it is packaged in food-grade materials and labeled according to regulatory requirements.

Control

The production process and use of the PGI logo are monitored at least once a year under the coordination of Kayseri University and Talas Municipality, with participation from relevant local authorities. Inspections verify compliance with production methods, storage conditions, and proper labeling. Any non-compliance is reported to the relevant institutions, and necessary measures are taken.