Yozgat Çanak Cheese is a type of white cheese unique to Yozgat province in Türkiye's Central Anatolia Region. It is produced using traditional methods and holds a geographical indication registration. The cheese derives its name from the special earthenware bowls (“çanak”) used in its production, making it an integral part of the region’s cultural and gastronomic heritage.

^{Yozgat Çanak Cheese (Anadolu Agency)}

History and Cultural Significance

The production of Yozgat Çanak Cheese has a history spanning over a century. Traditional production techniques have been passed down through generations by local communities. Particularly in rural areas, women developed this production method to contribute to the household economy, closely intertwining it with the social fabric of the region.

Production Process and Technical Characteristics

The cheese is made from sheep, goat, and cow milk specific to Yozgat. After manual milking, the milk is strained and fermented at 32–35 °C using homemade natural yeast for 2 to 5 hours. The resulting curd is cut, drained, pressed with stone weights, and salted. Salting is done in two stages: after the first salting, pressing is applied, followed by placing the cheese into earthenware bowls and additional salting.

During the ripening process, the cheese is placed in specially made baked clay bowls. These bowls play a critical role in developing the cheese’s aroma and texture. The cheese ripens for approximately four months at 12–16 °C, buried in sand.

Chemically, the cheese contains 29–46% fat, 55.2–64.12% dry matter, acidity ranging from 0.72% to 2.23%, and salt content between 4.38% and 8.48%.

Socioeconomic Contributions

Yozgat Çanak Cheese is a source of income for women’s cooperatives in the region. The geographical indication registration has increased the product’s brand value, positively impacting the local economy. Women’s participation in production enhances their economic independence while preserving traditional production culture.

Consumption Habits

Typically consumed at breakfast, Yozgat Çanak Cheese is also used in local dishes and pastries. Its salty and intense aroma gives it a special place in the regional cuisine. Its long shelf life facilitates ease of consumption and storage.

Geographical Indication Information

Yozgat Çanak Cheese was registered as a designation of origin by the Turkish Patent and Trademark Office on December 18, 2017, with registration number 281. The registration application was submitted by the Yozgat Municipality.