Karaman Divle Sinkhole Tulum Cheese is a remarkable and traditional cheese from the Ayrancı district of Karaman, located in the central part of Turkey. The cheese has been made and matured for centuries using an ancient and distinctive process in the Divle Sinkhole cave, which is key to its unique taste and texture. This cheese stands out not only for its production methods but also for the historical and geographical significance of the region in which it is made.

Production Method

Karaman Divle Sinkhole Tulum Cheese is made by mixing the milk from goats, cows, and sheep in a specific ratio of 1/1/8, respectively. The cheese is made using raw milk, a traditional method that preserves the natural flavors and characteristics of the milk. After the curd is prepared, it is placed into sheepskin or goatskin bags (tulums) to be aged in the Divle Sinkhole, a natural cave located about 1.5-2 km southeast of the village.

This process, which involves placing the cheese in skin bags and allowing it to age slowly, is what makes Karaman Divle Sinkhole Tulum Cheese unique. The aging period typically lasts for 5-6 months, during which the cheese undergoes a natural transformation thanks to the conditions in the cave.

Distinctive Features

1. Aging in the Divle Sinkhole: The most significant factor that makes Karaman Divle Sinkhole Tulum Cheese unique is its aging process. The cheese is aged in the Divle Sinkhole cave, which has a constant internal temperature of 4 ±1°C and a relative humidity of 80±5%. These ideal conditions allow the cheese to mature slowly and evenly, imparting distinctive flavors that cannot be replicated by other aging methods.

2. Mold Development: One of the key features of the aging process is the growth of distinctive mold on the surface of the cheese. After about a month of aging, the cheese begins to develop a blue mold, followed by white mold, and eventually, brick-red mold. This mold is an essential part of the cheese's maturation, contributing to its flavor profile and texture. The brick-red mold is particularly important, as it indicates that the cheese has reached full maturity, and the mold eventually hardens on the surface.

3. Traditional Aging Method: The use of the sinkhole cave as a natural aging facility gives the cheese a truly unique characteristic. The cool temperature, high humidity, and the presence of mold flora in the cave provide the perfect environment for the cheese to age naturally. This method of aging has been used for centuries, and it continues to give the cheese its rich, complex flavor and distinct texture.

4. Texture and Flavor: Karaman Divle Sinkhole Tulum Cheese has a firm yet creamy texture. As the cheese matures, it becomes slightly crumbly, and the brick-red mold adds a slightly tangy and earthy flavor. The taste is complex, with a rich depth of flavor that is distinct to cheeses aged in the cave. The salty and creamy nature of the cheese makes it an ideal addition to a variety of dishes, but it is also enjoyed on its own, often as part of a meze platter or with bread.

5. Historical Significance: The practice of aging cheese in the Divle Sinkhole is deeply rooted in the local traditions of Ayrancı and the broader Karaman region. The use of the cave for aging cheese dates back centuries and is a testament to the region’s long-standing dairy production methods. The cheese continues to be made in this traditional way, ensuring that the legacy of this unique aging process is preserved.

6. Geographic and Cultural Importance: The Divle Sinkhole cave, located in a hilly area near the village, provides a natural, cool environment that acts as a cold storage facility for the cheese. The practice of producing and aging cheese in the sinkhole is a key element of the Ayrancı region’s food culture and is closely tied to the region’s agricultural and pastoral traditions. The cheese is a symbol of the local food heritage and is celebrated in various local festivals, such as the Yörenel Yaran Sofrası, where it is showcased alongside other regional specialties.

7. Limited Production and Seasonal Availability: Karaman Divle Sinkhole Tulum Cheese is traditionally made during the summer when milk production is at its peak. After 5-6 months of aging in the sinkhole, the cheese is typically available for sale during the autumn months, specifically October and November. The limited production of this cheese makes it a highly coveted product, available primarily in local markets and festivals.

Serving and Pairing

Karaman Divle Sinkhole Tulum Cheese is often enjoyed in its mature form, with the moldy rind adding extra complexity to its flavor. It pairs excellently with fresh bread, tomatoes, and olives. It can also be served as part of a meze platter or paired with regional wines. The cheese is particularly delightful when accompanied by fresh seasonal vegetables and herbs, making it a perfect addition to summer feasts and family gatherings.

Conclusion

Karaman Divle Sinkhole Tulum Cheese is more than just a dairy product; it is a reflection of the region’s unique culinary traditions. The centuries-old method of aging cheese in the Divle Sinkhole has given this cheese its distinctive flavor and texture, which sets it apart from other cheeses in Turkey. Its rich, earthy flavor, combined with the cultural and historical significance of the aging process, makes Karaman Divle Sinkhole Tulum Cheese a truly exceptional product that remains deeply tied to the Ayrancı and Karaman region’s food heritage. Whether enjoyed alone or as part of a meal, it continues to be a beloved part of the local food culture.