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Cheese from Turkey, Tekirdağ province
Malkara eski kaşar is an aged stretched-curd cheese made from a fixed mix of goat, sheep and cow milk taken from April to July. The pressed, soured curd is scalded in salt water at 78 °C, kneaded with sea salt into 13 kg millstone-shaped wheels, pre-ripened three weeks on wooden shelves, then sewn into hemp sacks and kept at 0–1 °C for at least 90 days. Made in 10 steps over 3.7 months. The longest step, ripen cold in the sack, takes at least 3 months (TÜRKPATENT (Turkish Patent and Trademark Offi…) and runs at 0–1 °C (TÜRKPATENT (Turkish Patent and Trademark Offi…). Salt is 3–8 % (TÜRKPATENT (Turkish Patent and Trademark Offi…). Lactic acid bacteria of the raw milk, counted through making and ripening in traditional kaşar does most of the fermenting.
| Main step | at least 3 monthsSet[malkara-gi] | Ripen cold in the sack |
|---|---|---|
| Temperature | 0–1 °CSet[malkara-gi] | Ripen cold in the sack |
| Salt | 3–8 %Set[malkara-gi] | Scald in hot salt water |
| Acidity | pH 5.8–5.9 → 4.8Set[malkara-gi] | Press and let it sour (teleme) |
| 30–35% | Goat milk[malkara-gi] |
| 20–35% | Sheep milk[malkara-gi] |
| 30–50% | Cow milk · All three milks must be used together; milked 1 April to 31 July from animals grazing the area's grass pea (Lathyrus), wild clovers and thyme; pH at most 6.20[malkara-gi] |
| Rennet · Preferably natural calf-stomach rennet; otherwise ready-made cheese rennet[malkara-gi] | |
| 150–300 g per wheel | Coarse clean sea salt · Kneaded into the curd, plus 10–30 g dry salt at each turning[malkara-gi] |
| 3–8% | Salt water for scalding[malkara-gi] |
| Starter | The registration names no starter; the milk's own lactic bacteria sour the pressed curd. |
Total time across the recorded steps: 3.7 months
What changes: Starting material: raw goat, sheep and cow milk from spring pastures, mixed
Milk is tested for acidity, fat, solids and antibiotics, cleaned, and mixed so the cheese has at least 60% dry matter and 45% fat in dry matter.
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
Malkara eski kaşar must use goat, sheep and cow milk together, only from spring and early summer, and it ripens three months at 0–1 °C sewn into hemp sacks. The registration links terpenes found in the cheese, such as alpha-pinene, to the grass pea (Lathyrus) the animals graze.
The milk is only warmed to 30–55 °C, but the curd is scalded at 78 °C with a core of at least 72 °C. In a study of traditional raw-milk kaşar, stretching killed the E. coli found in some raw milk, but the steps did not remove all microbes.
Hazards the sources name: Escherichia coli (in 2 of 12 raw-milk samples for traditional kaşar; killed by stretching).
Every number is labelled with how it is known. How this atlas is made
The registration cites Evliya Çelebi's Seyahatname, which names Malkara as famous for its kaşkaval. The town stood on the old road from Thessaloniki to Istanbul. A 1937 survey listed the kaşar dairies of Thrace.
