EZINE CHEESE

3 flavors at once: Sweet, Salty and Sour

Ezine Cheese is one of the unique flavors of Çanakkale.. Ezine Cheese is one of Turkey's finest cheese type, comes to the fore with its unique mode of production. The natural wealth gained from the water, air and animals of the region where it is produced creates its unique taste. These privileges add a "Geographical Sign" to this unique taste. Let's take a closer look at the characteristics of the local flavor of Çanakkale, which is different from other cheeses, how it is produced, and its types.

EZINE CHEESE APPEALING TO THE PALATE

Magnificent Kaz Mountains with its clean air, lush unique nature, rich vegetation… Kaz Mountains, which are leaning on Çanakkale and Balıkesir at one end, are a true wonder of nature that has been named "Gift of the Gods" since ancient times. With its cold spring waters, beautiful rivers and waterfalls, small lakes, magnificent natural beauty and chirping bird sounds, it is an unforgettable paradise on earth. Kaz Mountains are one of the top 3 regions in the world with the most oxygen. It has completely preserved its naturalness and is the home of many different plant species not found in other geographies. Therefore, Kaz Mountains are the natural and life source of Biga Peninsula. The flavor source of the legendary cheeses of Çanakkale comes from this unique natural wonder… The unique taste of “Ezine Cheese”, which is identified with Ezine, comes from the milk obtained from animals living in the Kaz Mountains regions.

CHEESE PRODUCTION IN TRUVA IN EZINE DISTRICT

The fact that Ezine region is a cheese production base is not just a case of today. People living in the ancient city of Troy testify to this. After 3000-3500 BC, people do not only benefit from the meat of animals and their milk for drinking, they start to make cheese and butter from the milk of animals. They are developing storage and storage areas for these products. In the archaeological period excavations and human bone analysis of that period, it is determined that the people of the Trojan Period were fed mainly milk and animal products instead of fish. Historical and archaeological studies show that Ezine and Troy Region have been the center of cheese and animal husbandry not only in this period but also since ancient times.

GEOGRAPHICAL MARKED EZINE CHEESE

Turkey's Canakkale Ezine cheese "with a geographical indication" is one of the finest types of cheese. Turkey is known to have existed in 193 of the most important in terms of awareness and traditional flavors in cheese. In order to represent the link between the quality, traditional production method and geographical source of Ezine cheese, "Association for the Protection, Development and Promotion of Ezine Cheese and Dairy Farmers" applied to the Turkish Patent Institute in 2006. Thus, Ezine cheese has obtained the geographical indication registration certificate. 

WHAT IS THE FEATURE OF EZINE CHEESE?

Ezine cheese is produced in Ezine, Bayramiç and Ayvacık districts located in the North and West parts of Kaz Mountains and in the region including some villages of Çan and Merkez district. It is obtained by mixing milk obtained from goats, sheep and cows fed by the natural vegetation and water resources of this geography in certain proportions according to the season. This ratio is at least 40 percent for goat's milk, 45-55 percent for sheep's milk and 15 percent for cow's milk.

WHAT IS THE DIFFERENCE FROM OTHER CHEESE?

The most important difference of Ezine cheese from other white cheeses; The milk used in the production of cheese is produced from animals of a certain region and culture is not used in cheese.

ITS FLAVOR INCLUDES THE UNIQUE NATURE OF KAZ MOUNTAINS

Çanakkale; It has a rich flora of around 900 including wild plants such as marjoram, sage, oregano, thyme and clover. 73 of these species are endemic. All of the dairy animals in the region are fed on the pastures in this unique flora. The food eaten by animals directly affects the taste and aroma of milk, so Ezine cheese also has a unique aroma.

HOW IS EZINE CHEESE PRODUCED?

Milk mixture consisting of goat, sheep and cow milk at the rates specified for its production (minimum 40% goat milk, 45-55% sheep milk and maximum 15% cow's milk), after pasteurization at 67 ° C for half an hour, to ensure clot formation It is fermented at 32-34 ° C with the enzyme obtained from the stomachs of calves grown in the same region. The clot mass formed is cut to separate the whey and placed in special cheese molds with cendere gland and pressure is applied to make the filtering process faster. After the curd formed is cut into molds, it is kept in brine using sufficient amount of sea salt to gain its original taste.

The cheese molds taken out of the brine are lined up in tins, sprinkled with dry salt and left to rest for 10-12 hours. After the resting process, the separated water is taken and brine is added to it and the cans are closed in a way that does not take air. Cheese cans are left to mature for at least 8 months in cold storage at 2-4 ° C in order to create the unique aroma of Ezine cheese. At this time, the taste, the consistency of Turkey's most beautiful cheese revealed Ezine cheese.

It is a full-fat cheese and has a light yellow color that turns white in appearance and structure. It has a structure like soft or medium hardness and non-brittle, porous.

The milk used in its production is provided from "Tahirova", "Chios", "Dağlıç" and "Sakız + Dağlıç" sheep, "Holstein" type cows and ‘Karakeçi’ goat".

In the process that starts in March and continues until August, milk obtained from dairy animals is also used in the production of Ezine cheese. Annual production of 15 thousand tons of Ezine cheese made primarily Ezine and sold extensively in many regions, including Turkey's Çanakkale region and is consumed.

EZINE CHEESE VARIETIES

It can be produced from goat, cow and sheep milk according to consumer habits. Ezine Cheese varieties emerge according to the milk used. Ezine cheese produced from cow's milk has a slightly whiter color since it contains less fat. Ezine cow cheese is a delicious type of cheese for consumers who prefer cheeses made from cow's milk. Ezine sheep cheese is produced only from sheep's milk. Since sheep's milk is slightly fatter, the cheese produced has a more yellowish color and has a denser consistency. It disperses in the mouth with its porous structure that does not break easily.

Ezine goat cheese has a slightly whiter color compared to other cheeses. It is a more fatty cheese than cow cheese, less fat than sheep cheese and has a consistency. Having the special aroma of goat's milk, this cheese is in full consistency and very tasty for consumers who prefer goat cheese.

BENEFITS OF EZINE CHEESE

Ezine cheese is a dairy product rich in vitamins and minerals and has many benefits.

It meets the protein needs of the body thanks to its high protein content.

It naturally provides energy to the body.

It is an intense source of amino acids and plays an important role in the development of intelligence.

It does not contain trans fats and has a low cholesterol ratio.

It helps regulate the immune system.

It contributes greatly to the bone and tooth development of children.

It strengthens the memory.

 

HOW TO STORE EZINE CHEESE?

It is very easy to store this type of cheese in a safe and healthy way. Ezine cheese purchased in packaged can be stored in its own packaging. Open-bought variety can be made in brine and packaged and stored safely.

HOW TO UNDERSTAND THE REAL EZINE CHEESE?

Ezine cheese has a taste and aroma unlike any other cheese. Three types of milk used in production affect the density and aroma of cheese. This brings out the 'sweetish', 'salty' and 'sour' characteristics of Ezine cheese. Real Ezine cheese should have these properties.

NOT EVERY CHEESE IS EZINE CHEESE!

Real Ezine cheeses have the brand registration certificate and the logo used by their manufacturers. When purchasing Ezine cheese, pay attention to this logo on the packaging. 3 flavors at the same time; Be sure to try Ezine cheese, the local flavor of Çanakkale, which offers sweet, salty and sour taste.