In recent years, methods of production and composition of many traditional
cheeses have been determined. There are more than a hundred different types of cheese
in Turkey, which are generally classified according to the origin, production methods
and ripening conditions. In this paper, 15 different types of cheese produced in Central
Anatolia Region of Turkey have been introduced. The most common ones are Konya
Küflü (Moldy) cheese, Divle Tulum (animal skin bag) cheese, Gölbaşı Tulum cheese,
Çepni Tulum cheese, Ereğli Cloth cheese, Karaman Tulum cheese, Yozgat Çanak (Pot)
cheese, Çömlek cheese, Kayseri Çömlek cheese, Niğde Küp (Gödelek) cheese, Sivas
Küp cheese, Çankırı Küpecik cheese, and Ayaş Küpecik (Basma) cheese. Two of them,
Küp and Tulum cheeses, are more frequently encountered and generally produced from
sheep’s milk and goat’s milk. Most of these traditional cheeses have been produced
using different manufacturing techniques depending on the geographical location and
habits.
Keywords: Ayas Basma, Central anatolia region, Cömlek cheese, Divle tulum,
Konya küflü, Küp cheese, Traditional cheeses.
