Erzurum Küflü Civil Cheese

Erzurum Molded Civil Cheese, commonly known as "göğermiş peynir", is a traditional cheese variety unique to Erzurum. It is produced using methods adapted to the region’s harsh climate and stands out among Turkey’s cheese varieties due to its distinctive flavor and aroma. This cheese has been officially registered as a geographical indication by the Erzurum Chamber of Commerce under Article 12 of the Decree-Law No. 555 on the Protection of Geographical Indications, effective from 1 March 2010, and was publicly announced in the Official Gazette dated 17 March 2012. The geographical scope of this registration encompasses the entire province of Erzurum and all its districts.

Product Definition and Distinctive Characteristics

Erzurum Molded Civil Cheese is produced either by mixing crumbled civil cheese with lor cheese under specific conditions and allowing it to mature, or by compressing solely crumbled civil cheese into barrels to remove moisture, followed by natural mold development over time. During this maturation process, blue and green molds develop, giving the cheese its characteristic appearance. Locals refer to it as "yeşil peynir" (green cheese) or "kerti peynir". These naturally occurring molds, particularly in pressed cheeses, impart a unique aroma and are highly appreciated by the local population.

Cheese Varieties Used

Lor Cheese: A fresh cheese obtained by heating and coagulating whey at specific temperatures. It is notable for its high protein content and biological value. During production, whey is heated to 50–55 °C, its acidity is adjusted, and when the temperature reaches 82–85 °C, 2–3% salt is added. Once the temperature rises to 90–95 °C, the curd is strained to form lor cheese. Its chemical composition averages 32.27% dry matter, 2.6% fat, 13.80% protein, 3.84% ash, 3.48% salt, 38.46% SH acidity, and a pH of 4.71.

Erzurum Civil Cheese: A traditional string cheese made from low-fat milk obtained from animals grazing on the high-altitude pastures of Erzurum. The milk is acidified and fermented using shirden yeast. It was officially registered as a geographical indication by the Turkish Patent and Trademark Office on 6 February 2009. Its production uses only milk, yeast, and salt—no additives. It is also preferred as a diet cheese. Its regular string structure is a key distinguishing feature. Its physical and chemical properties include at least 32% dry matter, no more than 68% moisture, no more than 3% milk fat, and a minimum pH of 4.5.

Production Methods

Combined Pressing of Lor and Civil Cheese: Approximately 70–75% Erzurum civil cheese is mixed with 30–25% lor cheese, salted, and pressed into plastic barrels. The barrel openings are tightly sealed, perforated, or covered with cendere cloth and inverted to allow drainage. The cheeses are left to naturally mold at 8–12 °C for at least 60 days. After maturation, they are stored at 4 °C.

Pressing of Pure Crumbled Civil Cheese: Salted, crumbled Erzurum civil cheese is directly pressed into barrels and subjected to the same procedures outlined above.

In both methods, the cheeses are rested for several days after production, then matured in cold storage at 2–4 °C for 30 to 90 days. Finally, they are packaged in plastic bags of various weights and released to the market. The entire production process takes place within the boundaries of Erzurum province.

Consumption and Health Benefits

Erzurum Molded Civil Cheese is an indispensable delicacy in the region, especially consumed at breakfast with lavaş bread and tea. It is notable for its high protein, low fat, and probiotic content. It is also rich in calcium, vitamins, and minerals. The natural molds developed during maturation possess natural antibiotic and antiseptic properties that may strengthen the immune system. It contributes to muscle and bone development, facilitates digestion, and supports oral and dental health.

Monitoring Process

The production and quality standards of this cheese are monitored under the coordination of the Erzurum Chamber of Commerce. The inspection team consists of at least three members: a representative from the chamber, an official from the Erzurum Food Control Laboratory, and an academic from the Dairy Science Department of Atatürk University’s Faculty of Food Engineering.

Inspections are conducted at least once a year. Additional inspections may be carried out if deemed necessary or in response to consumer complaints. All criteria—from the sourcing of milk and cheese to production methods, mixing ratios, and physical-chemical properties—are thoroughly examined and supported by laboratory analyses.