Van Herbed Cheese

Van Herb Cheese is a medium-hard, salty cheese made from sheep’s milk, primarily, or from goat’s or cow’s milk, or a mixture thereof, enriched with aromatic herbs native to the region. It has been officially registered by the Turkish Patent and Trademark Office under the designation “Geographical Indication” and may be produced only in the provinces of Van and Hakkâri.

Van Herb Cheese (AA)

Product Description and Distinctive Characteristics

Van Herb Cheese is a medium-hard, salty product with a color ranging from white to yellowish, produced by incorporating approximately twenty different types of herbs. The aromas of sirmo (Allium schoenoprasum L.) and oregano are particularly prominent. The type and proportion of herbs used in production influence the flavor, aroma, and appearance; the herb content must not exceed 2% of the cheese’s total weight.

Physical Characteristics:

• Herbs are evenly distributed throughout the cross-section.
• It has small pores and a smooth, glossy surface when broken.
• Color: White to yellow

Chemical Characteristics (average values):

• Dry matter: 46.78%
• Protein: 22.17%
• Fat: 17.29%
• Salt: 5.73%
• Calcium: 378 mg/100 g
• Phosphorus: 416 mg/100 g
• Energy: 246 kcal/100 g

Van Herb Cheese (AA)

Production Method

1. Herb Preparation:

Essential regional herbs—such as sirmo, heliz, mendo, oregano, and siyabo—as well as optional herbs—such as watercress, çöven, and basil—are collected in spring, washed, chopped, and subjected to brining. The brining solution is prepared with specific pH, salt, and acidity levels.

2. Milk:

Raw sheep’s milk is preferred, but goat’s or cow’s milk may also be used. The milk must contain no additives and must retain its natural composition.

3. Starter Culture:

Either commercial liquid starter culture or traditional şirden culture may be used. Locally prepared cultures are often enriched with spices such as black pepper, ginger, and clove.

4. Cacık (Curds):

A special curd added between layers before the cheese is molded. It is produced by boiling, straining, and salting yogurt-fermented milk. The herb content in cacık is approximately 6%.

5. Salt:

Only salt compliant with the Turkish Food Codex is used, with a salt concentration of 18–21% in the brine solution.

6. Production Methods:

• Dry Salting: The inoculated milk is coagulated, mixed with herbs, placed into molds, and salted. The cheese is cut into cubes or placed into containers, buried underground, and aged for 4 to 7 months.
• Brine Salting: Teleme obtained from pasteurized milk is stored in brine for 30 to 60 days for fresh consumption.

Geographical Boundary and Regulation

Van Herb Cheese may be produced only in the provinces of Van and Hakkâri. The geographical boundary encompasses the region’s unique plant diversity, milk production methods, and traditional production knowledge.