Talas Çörekotlu Cheese

Talas Cörekotlu Çömlek Peyniri is a cheese variety closely associated with the Talas district of Kayseri Province, distinguished by its traditional production method and the addition of nigella seeds. It is protected under the Industrial Property Law No. 6769 as a geographical indication and was registered on 12 March 2024. The registering institutions are Kayseri University and Talas Municipality.

Physical and Sensory Characteristics

This cheese has a color ranging from white to cream and light yellow, with a firm and non-porous texture. It has a salty taste and a distinctive flavor. Thanks to the addition of nigella seeds, it exhibits a pronounced aroma and fragrance of nigella. No flavoring agents or food additives are used in its production.

Composition and Ingredients Used in Production

On average, 10 liters of cow’s milk are used to produce approximately 1 kg of Talas Cörekotlu Çömlek Peyniri. Up to at least 25 percent sheep and/or goat milk may be added optionally. Nigella seeds from the species Nigella sativa L. and Nigella damascena L. are used as the flavoring agent, with a maximum quantity of 50 grams. The dry matter content of the cheese must be at least 55 percent, and the salt content in the dry matter must not exceed 5 percent. It is produced as either half-fat or full-fat according to fat content.

Production Method

The production process consists of the following stages, carried out in accordance with food hygiene and technical requirements:

• Milking and Filtration: Raw milk is filtered after milking and transferred to containers suitable for food contact.
• Thermal Treatment: The milk is subjected to thermal treatment at 50–55 °C for at least 30 minutes.
• Fermentation: Approximately 10 ml of whey starter culture is added to the milk cooled to 30–40 °C. After a resting period of one hour, curd formation occurs.
• Curd Processing: The curd is broken into small pieces, placed in cloth bags, and pressed. After five hours of draining, it is washed with water for 24 hours.
• Salting and Flavoring: The product is cut into pieces, salted, pressed a second time, and then mixed with nigella seeds.
• Pressing into Clay Pots and Ripening: The prepared cheese is tightly packed into clay pots without air pockets, inverted, and ripened for at least four months in a cool environment.

Geographical Boundary and Production Area

Talas Cörekotlu Çömlek Peyniri is produced exclusively within the boundaries of Kayseri Province. Its preparation requires skilled craftsmanship and is rooted in a long-standing production tradition in the region.

Storage and Market Distribution

Storage, transportation, and market distribution of the cheese must be carried out in odorless, clean, and dry environments at temperatures below 10 °C. When presented to consumers, it must be packaged in food-safe packaging with labeling that complies with applicable regulations.

Inspection

The production process and use of the geographical indication are inspected at least once annually under the coordination of Kayseri University and Talas Municipality, with the participation of relevant local authorities. Inspections verify compliance with the production method, storage conditions, and correct use of the designation. Non-compliance is reported to the relevant institutions and appropriate measures are taken.