Antakya Carra Cheese Product Description and Distinctive Features: Antakya Carra Cheese is made by layering cheese derived from the milk of cows or goats raised within a specified geographical area, together with curd made from cow's milk, inside a glazed or unglazed clay pot (called carra) without leaving any air spaces. Once the pot is sealed, it is buried in the ground with the mouth facing downwards. The cheese is left to mature underground for at least 4 months before it is consumed. Antakya Carra Cheese has a salty flavor, and when eaten, it leaves a lasting taste on the palate with hints of rancidity, fruitiness, and aromas resembling meat broth. Antakya Carra Cheese has been produced in the region for many years, and the unique method developed for the storage and long-term preservation of surplus products has become deeply associated with the region where it is made. The area where Antakya Carra Cheese is produced is rich in medicinal and aromatic plants. Out of the nearly 2000 plant species found in the region, 280 are endemic. The composition of Antakya Carra Cheese includes the aroma-active compound p-cymene (para-cymene), which is derived from various aromatic plants, with the mountain thyme, known locally as "zahter", being the primary source. The clay pots, locally called carra, used for making Antakya Carra Cheese are primarily crafted in the Yayladağı district of Hatay. These pots are made by artisans using clay sourced from clay-rich soil and water, and then they are fired in kilns to eliminate moisture and harden. Occasionally, the carras are glazed to prevent leakage of the liquid inside. In Hatay, dark green paint is commonly applied during the glazing process. Both glazed and unglazed carras can be used for the production of Antakya Carra Cheese. The glazing process incorporates lime, flint, and lead oxide alongside clay. After glazing, the carras are fired again to prepare them for use. Typically, the carras are 35-40 cm tall, with a mouth diameter of 10-12 cm. Due to increasing demand, carras are now also sourced from the Niğde and Nevşehir regions. The carras used must comply with the Turkish Food Codex regulations regarding materials and substances in contact with food. The distinct production method of Antakya Carra Cheese was created to prevent spoilage, which can be a concern due to the hot climate of the region. Initially, the cheese's moisture is removed as much as possible by pressing and salting, and then the product is buried underground. This burial process is aimed at controlling microbiological and biochemical activities that could cause spoilage. It helps protect the cheese from the negative effects of the hot surface temperatures. The carras are buried in a cool spot, and occasionally, water is sprinkled on them to maintain low temperatures and ensure the cheese remains properly stored underground. Since Antakya Carra Cheese is made from raw milk, it naturally contains microorganisms in its microflora, including enterococci and coliform bacteria. While the high salt content and low moisture help suppress a significant amount of bacteria, it is recommended to wait at least 4 months before consuming the cheese to allow its characteristic flavor to fully develop. The color of Antakya Carra Cheese varies depending on the type of milk used. Cheeses made from goat's milk are typically porcelain white, while those made from cow's milk can range from porcelain white to cream, influenced by feeding practices and seasonal conditions. Antakya Carra Cheese does not have a defined shape and has a hard, brittle texture. Antakya Carra Cheese, being produced from raw milk and undergoing a maturation process, contains over 60 different volatile compounds from various chemical classes as a result of proteolysis, lipolysis, and glycolysis. Among these, more than 30 compounds contribute to the cheese's characteristic aromas. Notable compounds that define the aroma of Antakya Carra Cheese include 3-methyl-2-butanol, ethyl octanoate, 2-isobutyl-3-methoxypyrazine, propanoic acid, butanoic acid, 3-methylbutanoic acid, hexanoic acid, and octanoic acid. Production Method: The production of Antakya Carra Cheese involves three key stages: cheese production, curd production, and the pressing of cheese and curd into carras. 1. Cheese production: The cheese is made from the milk of cows or goats that are raised within the designated geographical area. The raw milk is heated to the coagulation temperature of 30±2°C, then coagulated using commercial cheese rennet. This process takes about 50-60 minutes until the curd reaches cutting maturity. The curd is then stirred and broken into smaller pieces with a ladle, and filtered through a clean cheesecloth. The filtration involves allowing the curd to settle naturally, followed by applying pressure (10-12 kg) using weights. The resulting teleme cheese, measuring approximately 50x50x2 cm, is then cut into pieces of 4x4x1 – 4x4x2 cm, and dry-salted on the surface with fine kitchen salt. A layer of salt is alternated with a layer of cheese in a container. The salt used is approximately 5%. The salted cheeses are then stored in a cool environment for several days to complete the syneresis process due to osmotic pressure, which allows the cheese to firm up. 2. Curd production: The curd used in the making of Antakya Carra Cheese is derived from the milk of cows raised within the designated geographical region. Traditionally, cow's milk is first turned into yogurt, and then water is added in a 1:1 ratio to create buttermilk. The buttermilk is churned to separate the fat, and the remaining fat-free buttermilk is boiled for about 5 minutes before being left to cool naturally, forming curd. The resulting curd is mixed with about 4-5% rock salt, placed in a bag, and left to drain over 60x60x5 – 60x60x6 cm bags filled with water, using 10 kg buckets for approximately one day. After draining, the curd is kneaded until smooth, with the optional addition of cumin (3-5%) or a small amount of zahter. 3. Pressing cheese and curd into carras: The process of pressing cheese into carras starts by placing a handful of salt and a portion of curd at the base of the testina (cylindrical mold), pressing it firmly with a fist. A layer of cheese is then added, followed by a layer of curd, and the process is repeated until the testina is filled. The ratio of curd to cheese typically ranges from 1:1 to 1:3. As the layers are added to the carras, they are pressed tightly to remove any air gaps. Once filled, the testinas are inverted with the mouth facing down and left to drain in a cool location for another 3-4 days. After this period, the mouths of the carras are sealed in two stages. First, a handful of salt and zahter are placed on top of the cheese, and the mouth is covered with a clean cloth. Second, a mixture of salt, wood ash, olive oil, and water is prepared and applied to seal the testina's mouth using a spatula. Once the mixture has dried, the carras are buried completely in the ground with the mouth facing down, where they are left to mature for at least 4 months.