Talas Zincidere Dry Curd

Talas Zincidere Dry Clotted Cream is a traditional dairy product manufactured in the Talas district of Kayseri Province using conventional methods and distinguished by its porous, sponge-like texture. It is protected as a geographical indication under Law No. 6769 on Industrial Property and was officially registered on 21 August 2023. The registering institutions are Kayseri University and Talas Municipality.

Definition and Distinctive Characteristics

This product is a type of dry clotted cream made from cow’s milk and typically presented in rolled form. Talas Zincidere Dry Clotted Cream exhibits a color range from white to yellow and requires an average of 15 litres of raw milk to produce approximately one kilogram. The product must contain a minimum of 55% dry matter and at least 60% milk fat by weight. No food additives, flavorings or flavor-enhancing components are used in its production.

Talas Zincidere Dry Clotted Cream has acquired its regional reputation through long-standing production in the Zincidere neighborhood of Talas district. It is consumed as a breakfast item and also used in desserts. The product’s distinctive texture is shaped not only by its ingredients but also by the production technique and the skill of the producer.

Production Process

The production stages are carried out in accordance with food hygiene regulations:

• Milking: Raw cow’s milk is collected and quickly subjected to thermal processing. For clotted cream production, the milk is stored at a temperature between 0–4 ℃.

• Filtration: The milk is filtered through a clean muslin or cloth and transferred to suitable containers.

• Clotted Cream Formation: The milk is heated in shallow pans to approximately 90 ℃. Stirring and foaming techniques create a layer of clotted cream on the surface. At this stage, the producer’s skill determines the formation of the porous structure. The temperature is then lowered to 50–60 ℃ to allow the cream to coagulate. The milk is left to cool for at least three hours.

• Harvesting and Drying: The clotted cream layer adhering to the edges of the pan is carefully cut and removed without tearing, using a wooden spatula. The cream is placed in strainers and dried for approximately one day. The final product is presented in rolled or sheet form.

• Storage and Market Distribution: The product is stored in cool, odorless and dry environments below 10 ℃. It is offered to consumers in packaging suitable for food contact and labeled in compliance with applicable regulations.

Geographical Boundary and Reputation

Talas Zincidere Dry Clotted Cream is produced exclusively within the boundaries of Talas district in Kayseri Province. Its historical background and production technique are directly linked to this geographical area. The methods involved in its preparation rely on local knowledge and traditional expertise.

Monitoring Mechanism

The monitoring of the product is conducted under the coordination of Kayseri University and Talas Municipality. The monitoring body consists of representatives from Talas Municipality, the Food Processing Department of Safiye Çıkrıkçıoğlu Vocational School at Kayseri University, and the Talas District Directorate of Agriculture and Forestry. Inspections are carried out at least once a year; additional inspections may be conducted in response to complaints or specific needs.

Inspection criteria include compliance with the established production method, adherence to storage and market distribution conditions, and the correct use of the geographical indication and product labeling. Inspection results are reported to the Turkish Patent and Trademark Office.