The Traditional Cheeses of Turkey: Central Anatolian Region

The making of the majority of cheeses is based on ancient traditions. Anatolia possesses a rich cheese-making culture and this review aims to collate the Central Anatolian Region cheese varieties. Research carried out in this context shows that there are 16 different varieties of cheese in this region. These are: Divle Tulum Cheese, Kup (Jar) Cheese, Golbasi Tulum Cheese, Canak (Pan) Cheese, Godelek Cheese, Comlek (Pot) Cheese, Kayseri Pot Cheese, Kupecik Cheese, Cokelek With Pepper, Cepni Tulum Cheese, Ayas Basma (Pressed) Cheese, Peskuten, Konya Molded Cheese, Eregli Cloth Tulum Cheese, Karaman Tulum Cheese, and Eksi (Sour) Cheese. In this publication, the production methods of these cheeses, as well as their properties, and for some, the chemical and microbiological properties are presented.