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AUTHENTICITY AND SAVOURINESS FROM CAVES; DİVLE OBRUK CHEESE…

“Divle Obruk (Pothole) Cheese”, known as “Turkish Roquefort” produced in Ayrancı county of Karaman province of Central Anatolia began to ripen in the cave under the ground about to decorate tables in autumn months…

Not only in Turkey but also considered one of the world’s most delicious cheeses, Divle Obruk Cheese, has been produced with the same method for hundreds of years in Ayrancı county.

The village of Üçharman, formerly known as the Divle, dates back 3,000 years. There are ruins from every period of history throughout the village.

The cheese obtained from the milk of sheep and goats grown in the natural environment also has an important role in the name of the village. Divle Obruk Cheese which is called as Turkish Roquefort, differs from all cheeses in its construction and storage. Due to these characteristics, cheese was entitled to receive geographical sign certificate last year.

Divle Obruk Cheese, which has been prepared at the end of a laborious process with the same method for centuries, is made with milk collected from sheep and goats spreading in the natural environment in pastures.

These milks are drained in hygienic cheesecloth bags, cooked on fire and boiled for 30 minutes. It is cooled and thrown into the yeast for a certain time and is expected to solidify. Then the cheese is filtered and left in clean cold water. After 2-3 hours, this material is tightly filled into pre-prepared lamb and kid skins. In October, cheese is extracted from the cave.

The headman of Üçharman village, Tacettin Durna says that the history of their villages dates back to very old times.

Stating that the livelihood of the village people is small-scale agriculture as well as small-scale livestock, Durna said: “Our milk, yoghurt and cheese are famous because of intensive sheep and goat production around here. There are hundreds of kinds of herbs in our pastures. When the cheeses made in our village are stored in the obruk, we come across as a unique flavour in the world.”

“The cheese began to be put into the cave this month, this process will end until the end of this month, about 4-5 months after they will be removed from the cave and will be presented for consumption” Durna added…

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About İsmail Uğural

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