Sanliurfa Cheese (Urfa Peyniri) is a distinctive and traditional cheese from the Şanlıurfa province in southeastern Turkey, known for its unique production methods and rich, regional flavor. Made from a blend of cow, sheep, and goat milk, Sanliurfa Cheese reflects the local agricultural practices and the region's diverse livestock, providing a complex flavor profile that can range from fresh and soft to firm and tangy depending on its aging process.

Production Method

Sanliurfa Cheese is typically made using raw milk from cows, goats, and sheep that are raised in the province’s rural areas. The milk is collected and processed without the use of pasteurization, ensuring the preservation of natural flavors and beneficial enzymes. Homemade rennet is traditionally used for curdling, with the curd forming the base for the cheese. The curd is then subjected to a series of traditional processes, where the teleme (curds) is carefully handled and pressed into tulbent cloths, known locally as parzın, which help shape the cheese and drain excess whey.

After pressing, the cheese can be consumed in its fresh (unaged) form, or it can undergo an aging process where it is submerged in brine for up to 120 days. During this aging phase, the cheese is typically salted or boiled to reduce moisture content, which not only hardens the cheese but also helps in the development of a firmer texture. This process results in a cheese that is semi-soft or firm, with a distinctive texture and flavor that deepens over time.

Distinctive Features

1. Brine Aging: One of the most unique aspects of Sanliurfa Cheese is its aging process in brine. The cheese is immersed in a saltwater solution, where it matures for at least 120 days, allowing for a complex flavor to develop. This brining process gives the cheese its signature tangy, slightly salty taste, and contributes to its firm texture.

2. Use of Parzın (Cloth): In traditional Sanliurfa Cheese production, the curd is placed into locally made cloths known as parzın. These cloths help shape the cheese and allow it to retain its distinctive form. This technique not only shapes the cheese but also helps to drain the whey, ensuring the texture remains firm but creamy.

3. Distinctive Shape: The cheese produced in Şanlıurfa often takes on a conical or semi-cylindrical shape due to the pressing method using parzın. This shape, along with the saltwater brining, creates a visually and texturally unique cheese that is both aesthetically pleasing and functional in its preservation.

4. Raw Milk: The use of raw milk is one of the most distinguishing factors of Sanliurfa Cheese, as this allows the cheese to retain the natural flavors and benefits of the milk without any alteration from pasteurization. This makes the cheese a more authentic reflection of the region’s natural resources and agricultural practices.

5. Salt and Boiling Treatment: During the maturation process, the cheese undergoes dry salting or boiling, which serves to reduce moisture and help preserve the cheese. These methods ensure that the cheese develops a firmer texture and a more pronounced flavor, making it suitable for long-term storage.

6. Mild and Tangy Flavor: Depending on the aging time and milk mixture, Sanliurfa Cheese can vary in flavor from fresh and soft to more tangy and sharp. The mild, creamy texture of the fresh cheese contrasts with the more intense, complex flavors developed in the aged varieties, which have a slightly salty, nutty, and sometimes piquant taste.

7. Cultural and Culinary Significance: Sanliurfa Cheese is not only a local delicacy but also a significant part of Şanlıurfa’s food culture. It is commonly used in traditional dishes, meze platters, and regional breakfast spreads. It is also enjoyed as a snack, paired with fresh bread, olives, and seasonal vegetables. This cheese is also a staple during special occasions, such as weddings and religious festivals, where it is typically enjoyed with family and friends.

8. Traditional Cheesemaking: The methods used to make Sanliurfa Cheese have been passed down through generations, maintaining the same processes and techniques that have been practiced for centuries. This traditional knowledge is still practiced by local cheesemakers, ensuring that the essence of Sanliurfa Cheese remains unchanged and authentic.

Serving and Pairing

Sanliurfa Cheese is best enjoyed when it is fresh or after a short brine aging period, but it is equally popular in its aged form, where it pairs wonderfully with a variety of Turkish dishes. It can be served as part of a meze platter, with fresh bread, tomatoes, and herbs. It is also a delightful addition to salads, sandwiches, and regional soups. The cheese can also be paired with fresh fruit, such as watermelon or grapes, for a balanced flavor contrast.

Conclusion

Sanliurfa Cheese is a unique and culturally significant cheese that is deeply rooted in the culinary traditions of Şanlıurfa Province. Its production methods, from the use of raw milk and parzın cloths to the aging process in brine, contribute to its distinct flavor and texture. Whether consumed fresh or aged, Sanliurfa Cheese continues to be a celebrated product that reflects the region’s agricultural practices, food culture, and history, making it an essential component of the province's rich culinary identity.