Vakfıkebir Külek Cheese is a type of local cheese unique to Trabzon province, registered with a designation of origin, produced for many years using traditional methods, and having a reputation linked to its geographical boundaries. This cheese gets its name from the wooden containers called “külek” used in its ripening and storage process. Külek containers are made from spruce wood, which does not transfer taste or odor to the cheese; and the ties surrounding them are obtained from hazelnut tree shoots. Every stage of its production must be carried out within the geographical boundaries of Trabzon province. The product has a strong connection not only physically but also culturally and historically with the region.

^{Külek Cheese (Generated by Artificial Intelligence)}

Production Method

The production process of Vakfıkebir Külek Cheese is based on traditional knowledge and is carried out in stages. Although sheep's milk is generally preferred, cow's milk or mixed milk is also used due to its widespread availability. Approximately 10.5 kg of milk is required to produce 1 kg of cheese.

Production Stages

The fat content of the milk is adjusted according to the desired type. The milk is heated to 70-75°C and held for 10 minutes, then cooled to 37°C. It is curdled with natural abomasum rennet (şırdan) or industrial cheese rennet. After 1-1.5 hours, the formed curd is broken, drained in cheesecloths, and pressed with weight. During this time, the pot is heat-treated (42-43°C) to ensure the curd hardens. The whey is separated. The cheeses separated from the cloths are salted. Çökelek (curd cheese) is obtained by boiling the remaining part after butter is extracted from buttermilk, and it is then salted. The prepared cheeses and çökelek are layered into round or oval külek containers, with alternating layers of cheese and çökelek. The mouth of the külek is covered with cloth and buried in firm, non-sandy soil or within hazelnut shells for 3-6 months to ripen. At the end of ripening, it is removed, its surface is scraped, and it is made ready for consumption. The külek containers used in production are made from spruce wood, which does not cause odor or flavor transfer to the cheese. The külek pieces are made from spruce wood, and the ties surrounding them are obtained from hazelnut tree shoots.

Storage and Shelf Life

Vakfıkebir Külek Cheese, after ripening, is stored at +4°C:

• In vacuum packaging: Shelf life is 6 months.
• For unpackaged open sale: Shelf life is 30 days.

Geographical and Cultural Importance

The production of Vakfıkebir Külek Cheese is directly linked to Trabzon's climate, its livestock farming tradition, the külek containers made from local materials, and the craftsmanship of the local people. Burying the külek containers in the soil, combined with the region's cool and humid climatic conditions, gives the cheese its unique aroma. For these reasons, the product is registered with a designation of origin, and it has been legally determined that it can only be produced uniquely in this region.