Abstract
The production of the majority of the foodstuffs in our diet is based upon ancient methods and traditions. Cheese, one of the principal dairy products, is also an ancient cultural heritage. It is estimated that there are more than 110 varieties of cheese in Turkey. The present study is aimed at reviewing, as part of Turkey's rich cheese culture, the varieties in the Eastern Anatolia Region. In this context, 19 distinct varieties have been identified in the Region. These are: Gravyer Cheese, Erzincan Tulum Cheese, Kars Kashar Cheese, Civil Cheese, Şor Cheese, Herb Cheese, Herb Lor Cheese, Cacık Cheese, Malatya Çökelek Cheese, Yaprak (Leaf) Cheese, Dövme (Battered) Cheese, Motal Cheese, Karın Kaymağı (Belly cream), Tomas Cheese, Şavak Cheese, Saçak (Eave) Cheese, Göçer (Nomad) Cheese, Pestigen Cheese, and Bitlis Küp (Jar) Cheese. Here, the production methods as well as the physical, chemical and microbiological properties of these cheeses are presented.
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