Antakya Moldy Spring Product Description and Distinctive Features: Antakya Moldy Sürkü is a traditional product made by boiling fermented cow's milk or whey buttermilk that has developed a high level of acidity. This mixture is combined with wild thyme (Tymbra spicata var. spicata), locally referred to as “zahter”, which is foraged from the surrounding mountains. The base is then enriched with salt, pepper paste, and optionally a variety of spices and aromatic herbs. These may include red chili pepper (Capsicum annuum), mint (Mentha), cumin (Cuminum cyminum), coriander (Coriandrum sativum L.), mahaleb (Prunus mahaleb L.), allspice (Pimenta officinalis), ginger (Zingiber officinale Roscoe), coconut (Cocos nucifera L.), clove (Eugenia caryophyllata Thunb.), black pepper (Piper nigrum L.), and cinnamon (Cinnamomum sp.). Garlic may also be added for additional flavor. The ingredients are hand-kneaded and shaped manually, giving the final product a conical, pear-like form. Each unit typically weighs between 150–200 grams and has a base diameter of 5–7 cm. Antakya Moldy Sürkü undergoes a traditional aging process where it is allowed to develop mold — a stage locally referred to as “cooking”. Throughout this maturation period, there are noticeable transformations in the product’s appearance, flavor, and aroma. However, unlike typical mold-ripened cheeses, Antakya Moldy Sürkü is consumed after the mold on its surface is carefully removed. As of now, there is no industrial-scale production for this regional specialty; it remains a handmade, artisanal product. From a compositional standpoint, Antakya Moldy Sürkü contains approximately 54.80% moisture (±2.45), 45.20% dry matter (±2.45), 9.50% fat (±3.55), 20.10% protein (±4.30), 6.80% salt (±1.56), and 6.20% ash (±2.02). Thanks to its serum protein content and the proteolytic action of the molds, it reaches a maturity index of 42.3 (±15.00). The product is characterized by a low pH level of 4.76 (±0.80) and a high acidity level of 1.44 (±0.64) in lactic acid terms, which is a direct result of the fermentation process. In Turkey, a variety of cheeses are produced using either curd derived from fermented milk (heated to form curd) or curd extracted from whey. These cheeses reflect regional traditions and are known by different local names. Commonly made in curd form, they are either consumed fresh or stored in clay pots or tulum sacks. In western Anatolia, this type of cheese is referred to as “ekşimik”; in Bolu, the Mediterranean, and Black Sea regions, it's called “keş”; while in Trabzon it goes by “minci” or “minzi”. In Rize and Erzurum, it is known as “kurçi” or “kurç”, and in Bitlis as “jaji”. Unlike Antakya Moldy Sürkü, these regional cheeses are not blended with spices or herbs during production, and mold formation is deliberately avoided during the drying phase. In contrast, mold development in Antakya Moldy Sürkü is not only accepted but encouraged to give the product its distinctive character. Antakya Moldy Sürkü is clearly distinguishable from both regular Antakya Sürkü and other acid-curd cheeses made from yogurt in Turkey. It stands out due to its unique appearance, shape, color, composition, as well as its volatile and aromatic components. Furthermore, its taste and smell contribute significantly to its sensory uniqueness. These characteristics define the cheese and set it apart in both regional and national contexts. Production Method: Antakya Moldy Sürkü is primarily produced at home, as there is currently no industrial automation available for its manufacturing. This makes manual labor a key component of the entire production process. The preparation of Antakya Moldy Sürkü typically involves the following main stages: a. Yogurt Preparation, b. Curd Formation, c. Making Fresh Antakya Sürkü, d. Production of Mold-Ripened Antakya Moldy Sürkü — a stage traditionally known as “cooking”. To begin the production of Antakya Moldy Sürkü, raw cow’s milk is first filtered and then heated until boiling. Once boiled, the milk is cooled to a temperature of 40–45°C and then fermented with a yogurt starter culture at a concentration of 1–3%. The mixture is allowed to incubate for about 3–5 hours at the same temperature. The resulting yogurt is then refrigerated and rested for one or more days at a temperature between 4–7°C. After this resting phase, the yogurt is diluted with an equal amount of water (i.e., 1 kg of yogurt to 1 kg of water) to produce buttermilk. Through the process of churning, both buttermilk and buttermilk butter are obtained. The churning process involves the mechanical separation of fat from the buttermilk, typically carried out at a temperature range of 10–15°C. The churning duration varies based on the amount of buttermilk and the type of churn used, generally taking 20 to 40 minutes. The process is complete once phase separation occurs — that is, when butter forms. Afterward, the churned buttermilk is gently heated to boiling in double-walled pots or tanks, without stirring. As it heats, acid-heat curd begins to form on the surface. This curd is collected using a strainer, placed into cheesecloths, and then pressed to remove excess liquid. The cheesecloth can be made from loosely woven muslin, American cloth, or linen fabric. To compress the curd, a heavy weight — often a stone or piece of marble — is placed on top of the wrapped cheese. After 5–6 hours of pressing, the moisture is mostly removed, and the remaining product is known as "çökelek". At this stage, spices, salt, and optionally a crushed clove of garlic and pepper paste are mixed in, based on the specified ratios (as detailed in Table 3). The mixture is then kneaded for 5–10 minutes until all ingredients are evenly distributed. From this uniform mixture, fist-sized portions are taken and hand-shaped into conical or pear-like forms. Each Sürkü ball typically weighs between 150–200 grams. The freshly formed Sürkü is then air-dried in the shade at a temperature of 20–24°C for approximately 2–3 days, depending on the surrounding drying conditions. After shaping, the freshly prepared Sürk is individually wrapped in paper and then placed into glass jars or plastic containers to initiate the molding phase. These storage environments, which maintain high humidity and still air, create ideal conditions for mold growth. In fact, under these settings, mold spores from the environment quickly begin to colonize the surface of the cheese, forming a uniform mold layer over time. As the cheese is stored for a period of 3 to 4 weeks at room temperature, it undergoes significant physical, microbiological, and sensory transformations. These changes give rise to the final version of the product known as Antakya Moldy Sürkü (Curd), which has a distinctly different character compared to its earlier stages. During this maturation process, the cheese also experiences a reduction in both size and weight due to the ongoing drying.