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Cheese from Turkey, Diyarbakır province and its districts
Raw sheep milk, mostly from spring, is set with calf rennet in about an hour. The drained curd ferments under a press until it reaches about pH 5, then small pieces are scalded in hot salted water, kneaded, pulled into strands and braided like hair. It is eaten fresh or ripened in strong brine in sealed tins for about three months. Made in 6 steps over 3 months. The longest step, ripen in brine in sealed tins, takes 3 months (TÜRKPATENT 2020) and runs at 4–6 °C (TÜRKPATENT 2020). Salt is 3 % (TÜRKPATENT 2020). Lactobacillus spp. and lactic streptococci, averaging 3.4 × 10^6 and 3.7 × 10^6 cfu/g in 105 market samples does most of the fermenting.
| Main step | 3 monthsSet[tp-170] | Ripen in brine in sealed tins |
|---|---|---|
| Temperature | 4–6 °CSet[tp-170] | Ripen in brine in sealed tins |
| Salt | 3 %Set[tp-170][vural2010] | Scald in hot salted water |
| Acidity | pH 5Set[tp-170][vural2010] | Break, drain and press while it ferments |
| Raw sheep milk · From Karakaş (an Akkaraman variety), Karacadağ Zom and Awassi sheep grazing local pastures; goat, cow or mixed milk when sheep milk is scarce[tp-170] |
| Liquid calf rennet · Commercial or, mostly, home-made[tp-170] |
| Salt · For the scalding water (about 3%) and the storage brine (about 10–12%)[tp-170] |
| Starter: none added; the curd ferments with the milk's own bacteria under the press |
Total time across the recorded steps: 3 months
What changes: Starting material: freshly milked raw sheep milk, strained
Made mostly in spring, from freshly drawn milk strained coarsely.
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
Örgü peyniri has the composition of white brined cheese but is made like kaşar, by scalding and stretching soured curd. Braiding the stretched curd like hair is what sets it apart, and it is stored in strong brine rather than left to form a rind.
The traditional cheese is made from raw milk. In 105 unpackaged market samples from Diyarbakır, E. coli was found in 65.71%, E. coli O157 in 7.62% and Listeria spp. in 2.86%. The registration stores the brined cheese at 4–6 °C.
Hazards the sources name: Escherichia coli in 65.71% and E. coli O157 in 7.62% of 105 unpackaged market samples; Listeria spp. in 2.86% of samples; no Salmonella found.
Every number is labelled with how it is known. How this atlas is made
Diyarbakır's chamber of commerce applied for the geographical indication in 2010; it was published in the Official Gazette in 2012 and amended in 2020 and 2022. Örgü makes up 60–65% of the cheese eaten in the region, according to sources cited in a 2010 study.
