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Cheese from Turkey, Gaziantep province
Antep peyniri is a semi-hard cheese of raw sheep or goat milk, set at udder warmth with rennet or, by shepherds, with fig latex. The drained curd is scalded for a minute in boiling whey at 80–90 °C, squeezed by hand into palm-shaped ovals and salted. Winter cheese is kept in strong brine in sealed tins for months; summer cheese is lightly salted and eaten within two weeks. Made in 8 steps over 2.1 months – 3.1 months. The longest step, keep in cold store, takes 2–3 months (TÜRKPATENT 2018) and runs at 3–5 °C (TÜRKPATENT 2018). Salt is 2–4 % (TÜRKPATENT 2018). Lactic acid bacteria of the raw milk does most of the fermenting.
| Main step | 2–3 monthsSet[turkpatent-gi] | Keep in cold store |
|---|---|---|
| Temperature | 3–5 °CSet[turkpatent-gi] | Keep in cold store |
| Salt | 2–4 %Set[turkpatent-gi] | Dry-salt the ovals |
| Raw sheep milk, raw goat milk, or a 50/50 mix · The fat may not be reduced[turkpatent-gi] |
| Rennet, chemical rennet or fig latex · For fig latex, 4 or 5 unripe figs (kerik) are picked and their latex dripped into each ½ litre of milk[turkpatent-gi] |
| Rock salt · 2–4 % for winter cheese, 1–2 % for summer cheese[turkpatent-gi] |
| Brine of 15–20 % salt · For winter cheese; strength judged with a fresh raw egg[turkpatent-gi] |
| Starter: none (rennet or fig latex only) |
Total time across the recorded steps: 2.1 months – 3.1 months
What changes: Starting material: raw sheep or goat milk, still warm from milking
Traditionally set where the animals are milked. Output: raw sheep or goat milk.
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
The curd is scalded briefly in boiling whey and then shaped by squeezing it in the palm, which gives each piece its hand shape. Shepherds could set the milk with fig latex instead of rennet.
The specification gives a pH of 6.2–6.5, so the cheese depends on salt and cold. Winter cheese is held in 15–20 % brine at 3–5 °C. Summer cheese has only 1–2 % salt and no brine, so it must stay in the fridge at 3–5 °C and be eaten within 10–15 days.
Every number is labelled with how it is known. How this atlas is made
The specification says the milk was once set only with fig latex. Families in Gaziantep still salt a lightly salted summer batch for their own table.
