Vakfıkebir Külek Peyniri

A traditional cheese variety unique to the province of Trabzon, registered with a geographical indication, has been produced for many years using traditional methods and is intrinsically linked to its geographical boundaries. This cheese derives its name from the wooden containers used during the ripening and storage process, known as “külek”. The küleks are made from linden wood, which does not impart flavor or aroma to the cheese; the bindings that surround them are crafted from hazelnut tree shoots. Every stage of production must take place within the geographical boundaries of Trabzon province. The product is strongly tied to the region not only physically but also culturally and historically.

^{Külek Cheese – (Generated by Artificial Intelligence)}

The production process of Vakfıkebir Külek Cheese is based on traditional knowledge and is carried out in sequential stages. Although sheep’s milk is generally preferred, cows’ milk or a mixture of both is also used due to its wider availability. Approximately 10.5 kg of milk is required to produce 1 kg of cheese.

The fat content of the milk is adjusted according to the desired type. The milk is heated to 70–75°C and held at this temperature for 10 minutes, then cooled to 37°C. It is then coagulated using natural rennet (şırdan) or industrial rennet. After 1–1.5 hours, the curd is broken, placed in cheesecloth, and pressed under weight. During this stage, the cauldron is subjected to a heat treatment (42–43°C) to harden the curd. Whey is drained off. The curds separated from the cloth are salted. Çökelek, the residue remaining after butter is extracted from the whey, is boiled and then salted. The prepared cheese and çökelek are layered alternately—one layer of cheese, one layer of çökelek—inside round or oval küleks. The opening of the külek is sealed with cloth and buried for 3 to 6 months in firm, non-sandy soil or within hazelnut shells to ripen. After ripening, the cheese is removed and its surface is scraped to prepare it for consumption. The küleks used in production are made from linden wood, which does not transfer odor or flavor to the cheese. The külek components are sourced from linden trees, while the surrounding bindings are made from hazelnut tree shoots.

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

• In vacuum packaging: Shelf life is 6 months.
• In open, non-vacuum retail: Shelf life is 30 days.

The production of Vakfıkebir Külek Cheese is directly dependent on Trabzon’s climate, livestock traditions, local külek containers made from regional materials, and the craftsmanship of the local population. Burying the küleks in the earth, combined with the region’s cool and humid climatic conditions, imparts a unique aroma to the cheese. For these reasons, the product has been officially registered with a geographical indication and is legally recognized as producible only in this region in its authentic form.