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Cheese from Turkey, Sakarya province
Abaza cheese is a fibrous, amber-yellow cheese of the Abkhaz people of Sakarya, between kaşar and string cheese in character and often braided. Boiled cow milk is soured with a spoon of yogurt and set with calf rennet, and the curd is scalded twice in its own whey, the second time at 48 °C until it stretches. The pieces are dry-salted, wrapped in greaseproof paper and ripened in jars for two months in the cold. Made in 8 steps over 2 months. The longest step, wrap and ripen in jars, takes 2 months (Türk Patent ve Marka Kurumu 2021) and runs at 3–6 °C (Türk Patent ve Marka Kurumu 2021). Lactic bacteria of the yogurt added as starter does most of the fermenting.
| Main step | 2 monthsSet[abaza-gi2021] | Wrap and ripen in jars |
|---|---|---|
| Temperature | 3–6 °CSet[abaza-gi2021] | Wrap and ripen in jars |
| 5 l | Cow milk · Boiled for 30 minutes, then cooled[abaza-gi2021] |
| 50 g | Yogurt · Added at 40 °C as the starter[abaza-gi2021] |
| 10–12 g | Natural calf rennet (şirden mayası)[abaza-gi2021] |
| Coarse salt · Rubbed on dry[abaza-gi2021] | |
| 1–3 % | Nigella seed or thyme · Optional, mixed into the curd[abaza-gi2021] |
| Starter | yogurt (50 g per 5 l of milk), with natural calf rennet |
Total time across the recorded steps: 2 months
What changes: The milk is boiled for half an hour and cooled to 40 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Unlike kaşar, it is soured with home yogurt, scalded twice in its own whey, the second time after pressing and cutting, and then ripened wrapped in paper in jars instead of on shelves.
The milk is boiled for 30 minutes before the yogurt goes in, and the finished cheese is kept in the fridge.
Every number is labelled with how it is known. How this atlas is made
The registration says the Abkhaz people settled in Sakarya about 700 years ago and that their culture shaped the cheese. The name was registered as a Turkish geographical indication in 2021 on the application of the Sakarya Chamber of Commerce and Industry.
