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Cheese from Türkiye, Ayvalık and Burhaniye districts of Balıkesir Province
Sheep, goat or cow milk, or a mix, is heated briefly at 57–68 °C, renneted at 27–36 °C and the curd is scalded in its whey at 38–50 °C. The curd is shaped in strainers, which gives the basket (sepet) shape, rubbed with salt, rested 10–21 days and ripened at least 120 days in 10–12 % brine, where its holes grow.
| Raw sheep, goat or cow milk, or a mix with 10–30 % sheep or goat milk; nothing skimmed or added | [ayvalik-gi] |
| Abomasum rennet (şırdan mayası)10–20 g per 100 l of milk | [ayvalik-gi] |
| Salt for rubbing250–270 g per 2.5 kg block | [ayvalik-gi] |
| Ripening brine10–12 % salt | [ayvalik-gi] |
Total time across the recorded steps: 4.3 months – 4.7 months
What changes: Strained raw milk is heated briefly in the cauldron
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
Sheep, goat or cow milk, or a mix, is heated briefly at 57–68 °C, renneted at 27–36 °C and the curd is scalded in its whey at 38–50 °C. The curd is shaped in strainers, which gives the basket (sepet) shape, rubbed with salt, rested 10–21 days and ripened at least 120 days in 10–12 % brine, where its holes grow. Made in 6 steps over 4.3 months – 4.7 months. The longest step, ripen in brine, takes at least 3.9 months (TÜRKPATENT 2024) and runs at 6–8 °C (Ercan D 2014). Salt is 10–12 % (TÜRKPATENT 2024). Isolates from artisanal Sepet cheese were closely related to Lactobacillus plantarum, Weissella confusa, Weissella paramesenteroides, Pediococcus pentosaceus, Enterococcus casseliflavus, Enterococcus durans and Enterococcus faecium does most of the fermenting.
| Main step | at least 3.9 monthsSet[ayvalik-gi] | Ripen in brine |
|---|---|---|
| Temperature | 6–8 °CReported[ercan2014] | Ripen in brine |
| Salt | 10–12 %Set[ayvalik-gi] | Ripen in brine |
Shaped in strainers that give it a basket shape, scalded at no more than 38–50 °C so holes can form, and ripened in brine for at least 120 days while the holes grow.
The registration requires storage and sale below 4 °C. A study of artisanal cheese found staphylococci and coliforms below 1 log cfu/g by the end of ripening.
Hazards the sources name: Presumptive Staphylococcus aureus (1.25 log cfu/g on average) and coliforms, below 1 log cfu/g by the end of ripening; In sepet cheese from one Balıkesir dairy, Staphylococcus aureus at 1.5 x 10^2 cfu/g and coliforms at 40 cfu/g; Escherichia coli and mould not detected (abstract).
Every number is labelled with how it is known. How this atlas is made
The registration says production was started by cheese masters who settled in the area in the population exchange (mübadele).
