Urfa Cheese

Urfa Cheese or Şanlıurfa Cheese is a registered geographical indication cheese known by the name of Şanlıurfa province and intrinsically linked to this geographic boundary. It has been registered by the Şanlıurfa Chamber of Commerce. Since October 1, 2018, it has been protected under Law No. 6769 on Industrial Property and was officially registered on July 27, 2021.

Distinctive Characteristics of the Product

Urfa Cheese/Şanlıurfa Cheese is produced using raw cow, sheep, and goat milk, or a mixture of these milks, through unique methods. In accordance with the Turkish Food Codex regulations, it is offered to consumers either as an unripened/fresh cheese or as a semi-hard or hard cheese after ripening in brine.

For the production of brine-ripened Urfa Cheese/Şanlıurfa Cheese, raw milk undergoes a thermal treatment, and it is aged in brine for at least 120 days before being placed on the market. During production, salt curing and/or boiling processes are applied to reduce initial moisture content. Salting ensures the cheese develops a firm, dense, and less fragile structure, while boiling contributes to a more elastic and less sticky internal and external texture. These processes aim to prevent softening and melting issues caused by proteolysis during ripening. Traditionally, ripened Urfa Cheese/Şanlıurfa Cheese is soaked in water for about half an hour before consumption.

One of the distinctive characteristics of the cheese is its shape. In production, cloths known locally as "parzın" are used. After the curd is broken, it is placed into these "parzın" cloths, which facilitate the drainage of whey and impart a distinctive partially cylindrical or conical shape to the cheese. For fresh/unripened Urfa Cheese/Şanlıurfa Cheese, the raw milk used must undergo at least pasteurization as required by standards, and no salt is added during production. The cheese can be produced as full-fat or half-fat according to its fat content class.

Image of Urfa Cheese (Anadolu Agency)

Production Method

The sheep, goat, and cow milk used in the production of Urfa Cheese/Şanlıurfa Cheese are sourced from Şanlıurfa province in compliance with regulations governing the supply of raw milk. Production is carried out in accordance with the Turkish Food Codex regulations, observing minimum technical and hygienic conditions.

The production flowchart includes the following steps:

1. Raw Milk: Sourced from Şanlıurfa province.
2. Filtration of Milk: Coarse impurities are removed through filtration.
3. Thermal Treatment and Raising Milk to Coagulation Temperature (32±2°C): A thermal treatment meeting at least pasteurization standards is applied in cooking vats.
4. Use of Cheese Starter Culture: The milk is coagulated using cheese starter culture. The curd must reach optimal cutting maturity within 90 minutes.
5. Curd Cutting and Resting: The curd is cut to facilitate whey drainage.
6. Placement in "Parzın" Cloths and Drainage: The cut curd is placed into cloths known as "parzın" and left to drain at room temperature for approximately 18 hours. The mouths of the cloths are tied and pressure is applied; this process is repeated several times to increase the cheese’s dry matter content.
7. Fresh Cheese: The cheese is removed from the cloths and typically placed into cylindrical or conical molds measuring 5–7 cm in diameter and 3–4 cm in thickness, a process locally called "deleme." This fresh cheese is commonly used in sweet and flour-based products.
8. Brine Ripening (Optional): If the fresh cheese is to be ripened in brine for market release, it is first subjected to coarse salting in the molds and left to rest for several days, or it is boiled in its own whey or boiling water to expel moisture. The cheese is then ripened in brine for at least 120 days from the date of production.
9. Drainage and Cooling of Cheese: After boiling, the cheese is drained and cooled.
10. Brine-Ripened Cheese

The product is presented to consumers in packaging suitable for food contact and with labeling information compliant with relevant regulations. Storage, transportation, and market distribution are carried out at temperatures below 10°C.

Geographical Boundary and Control

Due to the specific production method and artisanal skills required, all stages of production of Urfa Cheese/Şanlıurfa Cheese must take place within the designated geographical boundary of Şanlıurfa province. Monitoring is conducted by a minimum three-member control body composed of representatives from the Şanlıurfa Chamber of Commerce, the Şanlıurfa Provincial Directorate of Agriculture and Forestry, and the Department of Food Engineering at Şanlıurfa Harran University, coordinated by the Şanlıurfa Chamber of Commerce. Monitoring is carried out at least once per year; additional inspections may be conducted upon complaint or when deemed necessary. Inspection results are reported annually to the Turkish Patent and Trademark Office in accordance with Law No. 6769 on Industrial Property. The control body verifies the proper use of the geographical indication, the sourcing of raw milk within the geographical boundary, storage conditions of the product, and compliance with the specifications outlined in the "Production Method" section. Any identified non-conformities are communicated to the relevant individual, institution, or organization. During inspections, expertise may be obtained from public or private institutions or by engaging qualified experts or service providers. The registering institution is responsible for pursuing legal procedures to protect the rights associated with the geographical indication.