Yüksekova çirek cheese is an elastic-textured cheese traditionally produced in the Yüksekova district of Hakkâri province, Turkey, using only sheep’s milk. The product, whose application was submitted on February 11, 2020, was registered with a “Provenance Mark” on April 18, 2022, and is protected as a geographical indication. The registration was carried out by the Yüksekova Chamber of Commerce and Industry.
Description and Distinctive Features
Yüksekova çirek cheese is made from sheep’s milk collected during spring and summer. After curdling, the curd is manually rolled into a thin sheet; then, a whey-based mixture (from the previous production) is applied and the cheese is rolled up. This traditional technique gives the cheese its elastic texture and unique flavor. Locally, it is also called “penire çırık” or “penire çırkırı.”
In terms of chemical composition, the cheese has a dry matter content of 46.92 ± 1.32%, fat content of 21.69 ± 2.30%, and protein content of 20.06 ± 2.36%. Biochemically, total nitrogen is 3.14 ± 0.37% and lipolysis value is 0.801 ± 0.293 meq/100 g fat. These values reflect the nutritional quality and ripening process of the cheese.
Production Method
The production process uses milk from sheep raised only in Yüksekova and surrounding areas. Milk is coagulated at 32–34 °C with commercial liquid rennet. The curd is drained in cloth bags and left for fermentation. Fermentation is complete when the pH reaches 4.90–5.20 and the desired sour taste is achieved.
The curd is sliced and boiled in 70–80 °C water containing 5% salt. It is then rolled into thin sheets. Whey from previous production is boiled to produce ricotta cheese, which is mixed with water and salt to form a paste, spread on the curd, and rolled. The cheeses are cooled and packaged in 1 kg portions. They can be consumed fresh or after a 10-day resting period and can be stored at +4 °C in dark conditions for 7–15 days.
Geographical Boundaries and Production Link
Yüksekova çirek cheese can only be produced within the boundaries of the Yüksekova district. Using ricotta derived from the previous production reinforces the product’s connection to its geographical origin. This traditional method is a key factor defining the cheese’s reputation and character.
Inspection
The product is inspected at least once a year under the coordination of the Yüksekova Chamber of Commerce and Industry. The inspection committee consists of experts from Yüksekova Municipality, the Yüksekova District Directorate of Agriculture and Forestry, and Hakkâri University Department of Food Engineering. Inspections assess ingredient compliance, adherence to the production method, packaging conditions, and chemical-biochemical analyses. Proper use of the provenance mark is also checked.
