Ezine Peyniri

Appearance & taste

Ezine Peyniri is white to light yellow, semi-soft to firm, not crumbly and has small holes throughout; it does not form a rind. The specification describes its aroma as creamy, of butter and cooked milk, and its taste as mildly sweet, salty and sour. According to the specification, the characteristics of the three types of milk are reflected in the taste and aroma of the cheese, and ripening in brine shapes its colour, texture and sweet-sour taste.

The cheese contains at least 49 % fat and at least 6 % salt in the dry matter, at least 43 % dry matter and at least 0.70 % lactic acid. The packaging carries the “Ezine Peyniri” logo, printed directly or on a tag.

Production

The milk comes from animals from the area: sheep of the Tahirova, Sakız and Dağlıç breeds or their crosses, goats of the Karakeçi breed and Holstein cows. Mainly the milk from March to July is used. Depending on the season, 35 to 45 % sheep’s milk, at least 40 % goat’s milk and at most 25 % cow’s milk are mixed. The animals eat only feed from the area and no concentrates; in spring and summer they are on pasture, in winter they are given hay from the area’s pastures. On average they graze for at least eight months a year.

The milk is heat-treated and curdled with animal rennet; no starter cultures are used. It is salted exclusively with sea salt, which dissolves easily; according to the specification, it prevents the cheese from running or breaking and helps it release water during ripening. The cheese then ripens in brine for at least eight months, during which protein, fat and lactose are broken down. All steps from pasture and milking to ripening take place in the area.

Origin & history

The area lies in the transition between the Mediterranean and Black Sea climates. The mean annual temperature is 14.7 °C, with values ranging from –4.2 °C in February to 35.8 °C in August. Strong winds blow almost all year round, mostly from the north. Most precipitation falls from December to February, there is little rain in summer, and snow lies on at most eight days; the animals can therefore graze for a long time.

Three districts of the area lie between Mount Ida and the Aegean Sea; mainly sheep and goats are kept. Mount Ida brings plenty of rain, dense forests and a rich flora. According to the specification, hundreds of aromatic plants grow on the soils at its foot, which are not suitable as arable land, above all marjoram, oregano, sage, horse mint, lemon balm and thyme. They shape the taste and aroma of the milk and thus of the cheese. The livestock farmers know the area from long experience and use the natural pastures in every season.