AYRANCI BERENDİ SNOW PIER CHEESE

Abstract

Cheese is a dairy product obtained by processing milk. Cheese making begins with the processing
of milk. Next, the milk is fermented and coagulated. The clot is separated from the liquid part and
shaped and matured by various methods. Cheese can have different tastes, textures, smells, and
appearances. Some cheeses are salty, some are bitter, and some are sweet. Cheeses are also rich in
protein, calcium, and other nutrients. There are many traditional cheese varieties in Turkey.
Traditional products reflect the culture of that region by identifying with the geography where they
emerged. Nowadays, it is seen that traditional products are being forgotten due to reasons such as
developing technology and the intensity of business life. Traditional products must be registered
with a geographical indication in order to transfer them to future generations. Geographical
indication product is a system that secures the producer and the consumer. Ayrancı Berendi Snow
Pit Cheese, which is produced by the local people with traditional methods in the Karaman Ayrancı
district, is a product that should be evaluated as a candidate for geographical indication. This
research was carried out in order to determine the production method and distinctive features of
Ayrancı Berendi Snow Pit Cheese and to evaluate it within the scope of geographical indication.
The qualitative research method was preferred in the study. Face-to-face interviews were held with
people who produce Berendi Snow Pit Cheese in Ayrancı district and villages of Karaman province.
Research data were evaluated using the descriptive analysis method. At the end of the research; It
has been determined that Ayrancı Berendi Snow Pit Cheese has been produced by the local people
for a long time with traditional methods, sheep’s milk is used in its production, the cheese has a
unique mold flora, and is matured in the Berendi Snow Pit. The cheese appears to be snow whitish
and reddish in color with the effect of the cave.