Maraş Finger / Squeezed Cheese (known locally as Parmak Peyniri or Sıkma Peyniri) is a traditional cheese hailing from the Kahramanmaraş region of Turkey, where it plays a pivotal role in the local culinary traditions. This cheese, renowned for its unique production method and firm texture, is made from a blend of cow, goat, and sheep milk, or a combination of these. The cheese is typically shaped into finger-like pieces, about 2-3 cm in width, by squeezing and kneading curds in hot water, a process that imparts a distinctive texture and structure.

Ingredients and Production Process

The production of Maraş Finger / Squeezed Cheese begins with fresh pasteurized milk, which can be derived from cow, goat, or sheep. In earlier times, the cheese was made exclusively from raw sheep or goat milk during the summer months when pastures were abundant, but today, it is produced throughout the year with milk from all three animals.

1. Milk Selection: The milk is heated to a temperature that allows curds to form. The milk can either be raw (for a richer flavor) or pasteurized (for a safer product), depending on the production method.
2. Curdling Process: The milk is curdled through a natural process, after which the curds are placed into hot water to soften and melt, then shaped into long, finger-like pieces.
3. Shaping: The cheese curds are kneaded and molded into 2-3 cm wide finger shapes, which is a hallmark of Maraş Finger Cheese. The process of kneading helps achieve its signature smooth texture.
4. Maturation: After the cheese is shaped, it can be consumed fresh or aged. In both cases, it retains its characteristic firm texture and mild salty flavor. When fresh, the cheese is more delicate and slightly softer. It can also be salted to preserve it or be used as an ingredient in cooking.

Distinctive Features

1. Unique Shape: The cheese gets its name from the way it is shaped into finger-like pieces or “squeezed” using traditional methods. These pieces are about 2-3 cm in width, which gives the cheese its characteristic look and texture.
2. Firm Texture: Maraş Finger Cheese has a firm, chewy texture that makes it ideal for both eating fresh and for use in cooking. When cooked, it retains its shape and doesn’t melt into a liquid, making it suitable for grilling or frying.
3. Versatility in Cooking: The cheese is versatile and can be used in a variety of ways. It is often used in traditional börek (savory pastries), güveç (Turkish stews), and other savory dishes. Additionally, it can be consumed with bread or served alongside olives, tomatoes, and fresh herbs as part of a Turkish breakfast or meze platter.
4. Flavor Profile: The cheese has a mild salty flavor with a slightly tangy undertone, which comes from the natural fermentation process. The texture remains firm and slightly chewy, giving the cheese its satisfying mouthfeel.
5. Cooking Properties: One of the most remarkable features of Maraş Finger Cheese is its ability to be grilled, fried, or cooked in savory dishes without losing its shape or texture. It can be added to a variety of Turkish recipes where its firm consistency enhances the dish.
6. Cultural Significance: Maraş Finger Cheese is a reflection of the rich pastoral heritage of the Kahramanmaraş region, where cheese, yogurt, and butter are staple foods for both summer and winter diets. Historically, the cheese was produced mainly in summer from raw sheep milk, but today it is produced year-round.
7. Preservation and Use: The cheese can be preserved for longer periods, and it is frequently used in cooking rather than consumed raw. The salt can also be removed if the cheese is intended to be used in desserts or sweet dishes, which adds to its versatility in Turkish cuisine.

Culinary and Cultural Importance

Maraş Finger / Squeezed Cheese has become an iconic product in the Kahramanmaraş region, where it plays a significant role in local food culture. It reflects the region's pastoral lifestyle, as dairy products like milk, cheese, and yogurt are central to daily nutrition. Traditionally, yazlık (summer foods) in the mountainous areas of Kahramanmaraş relied on this cheese as a primary source of protein. Over the years, Maraş Finger Cheese has become a national treasure, known throughout Turkey for its unique texture and flavor.

The cheese's history can be traced back over 50 years, with the earliest official records of its production dating back to 1969. Its production methods have been passed down through generations, with families and local producers preserving the techniques that have made it an essential part of Kahramanmaraş's culinary heritage.

Serving Suggestions

Maraş Finger Cheese can be enjoyed in a variety of ways:

• Fresh: It is perfect as part of a breakfast or meze platter, paired with bread, olives, and fresh vegetables.
• Grilled or Fried: Maraş Finger Cheese is ideal for grilling or frying, where it becomes golden brown on the outside but remains firm and melt-in-your-mouth soft on the inside.
• In Dishes: It is commonly used in savory pastries like börek, or in Turkish stews like güveç for added texture and richness.
• Sweet Dishes: When the salt is removed, it can be used in desserts for a unique twist, paired with honey or fruit.

Conclusion

Maraş Finger / Squeezed Cheese is a distinctive and versatile cheese that stands out for its firm texture, mild tangy flavor, and cultural significance. Whether enjoyed fresh, grilled, or melted into a dish, it provides a taste of history and is a reflection of the Kahramanmaraş region’s rich pastoral traditions. This cheese, which has been made for decades, continues to be a key element in Turkish cuisine, beloved for its versatility, delicious taste, and connection to the region’s heritage. Whether used in cooking or eaten on its own, Maraş Finger Cheese remains a true staple in Turkish gastronomy.