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Cheese from Turkey, Bolu
Made in 5 steps over 9.6 h – 14 h. The longest step, mould and salt, takes 8–12 h (TÜRKPATENT) and runs at 4 °C (TÜRKPATENT).
| Main step | 8–12 hSet[turkpatent-gi][ibu] | Mould and salt |
|---|---|---|
| Temperature | 4 °CSet[turkpatent-gi][ibu] | Mould and salt |
| cow or sheep milk, ; GI method pasteurised ≥63 °C 30 min (traditional: raw milk, home-made calf rennet) |
Total time across the recorded steps: 9.6 h – 14 h
What changes: Raw or pasteurised cow or sheep milk goes into the vat
C or S; GI method pasteurised ≥63 °C 30 min (traditional: raw milk, home-made calf rennet)
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
Low-fat, semi-hard, pale yellow cylinders close to kaşar in taste (1916 Bolu yearbook); the whey cook is the distinctive step. ~10 L milk per kg; used in Bolu köftesi and fried or grilled.
Every number is labelled with how it is known. How this atlas is made
