The Traditional Cheeses of Turkey: Middle and Eastern Black Sea Region

Our research in the Black Sea Region revealed 34 distinct types of cheese, making it the richest region in Turkey for its types of cheese. These types of cheese are: Aho Cheese, Ayran Cheese, Ayran Kirmasi Cheese, Civil Cheese, Cokelek of Cabalti Cheese, Eridik Cheese, Giresun Bitter Cheese, Gorcola Cheese, Imansiz Cheese, Kadina Cheese, Kargi Tulum Cheese, Karin Kaymagi Cheese, Kes Cheese, Kolete Cheese, Kulek Cheese, Kup Cokelek Cheese, Kurci Cheese, Minzi Cheese, Minzi Kurut Cheese, Ogma Cheese, Tonya Kashar Cheese, Broken Kashar with Lor Cheese, Şor Cheese, Sut Kirmasi Cheese, Tekne Cheese, Teleme Cheese, Telli Cheese, Telli Creamy Cheese, Tulum Kashar Cheese, Yayla Cheese, Yer Cheese, Yumme Cheese, and Yusufeli Molded Villagers Cheese. This publication covers the making, physical structure and appearance of local cheeses and the chemical and microbiological properties of some of the cheeses.