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Cheese from Türkiye, Erzurum province
Skimmed cow milk is soured to 22 °SH with whey or by standing, set with liquid rennet and heated until the curd gathers at 52–65 °C, then kneaded, pulled and hung so it forms long strands. The fat-free string cheese is eaten fresh, brined or pressed. For küflü civil (göğermiş peynir) the strands are shredded, mixed with salted lor and packed into drums, where blue-green moulds grow over at least 60 days.
| Cow milk, skimmed with a separator (milk left after butter-making may be used) | [civil-tp] |
| Whey, to bring the skim milk to 22 °SH (or the milk is left to stand) | [civil-tp] |
| Liquid abomasum rennet | [civil-tp] |
| Salt (brine of at most 7%, or dry salting) | [civil-tp] |
| Salted lor (whey curd cheese), for küflü civil25–30% lor to 70–75% civil | [kuflu-tp] |
| Starter | none added; the skim milk is soured with whey or by standing |
Total time across the recorded steps: 2 months
What changes: Cream is separated off and only the skim milk goes on
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
Skimmed cow milk is soured to 22 °SH with whey or by standing, set with liquid rennet and heated until the curd gathers at 52–65 °C, then kneaded, pulled and hung so it forms long strands. The fat-free string cheese is eaten fresh, brined or pressed. For küflü civil (göğermiş peynir) the strands are shredded, mixed with salted lor and packed into drums, where blue-green moulds grow over at least 60 days. Made in 9 steps over 2 months. The longest step, let the moulds grow, takes at least 2 months (TÜRKPATENT) and runs at 8–12 °C (TÜRKPATENT). Salt is up to 7 % (TÜRKPATENT 2009). Penicillium roqueforti, the dominant mould growing on and inside küflü civil does most of the fermenting.
| Main step | at least 2 monthsSet[kuflu-tp] | Let the moulds grow |
|---|---|---|
| Temperature | 8–12 °CSet[kuflu-tp] | Let the moulds grow |
| Salt | up to 7 %Set[civil-tp] | Drain and brine |
| Acidity | pH 5.1–5.6Set[kuflu-tp] | Let the moulds grow |
Made from soured skim milk, the curd is heated, kneaded, pulled and hung, and the strands stay together as a block. The küflü civil registration says other string cheeses add a last step that makes the strands cylindrical, and civil does not. No starter or calcium chloride is allowed.
Every one of 140 P. roqueforti strains from küflü civil produced some roquefortine C, penicillic acid, mycophenolic acid and patulin, at 0.1–47.0 mg/kg. Those are results for the strains, not levels measured in the cheese. The moulds grow in naturally, with no chosen culture, and the authors suggest choosing secondary cultures. In one study, biogenic amines in market civil stayed below toxic levels.
Hazards the sources name: Mycotoxins (roquefortine C, penicillic acid, mycophenolic acid and patulin), made by all 140 P. roqueforti strains tested from küflü civil; the abstract gives no level in the cheese itself.
Every number is labelled with how it is known. How this atlas is made
Erzurum civil was registered as a geographical indication in 2009, with amendments in 2019 and 2021; the mould-ripened göğermiş peynir has its own registration, filed in 2010.
