Biga Cheese Dessert Description and Distinctive Features of the Product: Biga Cheese Sweet is a traditional dessert from the Çanakkale province, made without the use of teleme or salt. The main ingredients include fresh cheese, water, specialty wheat flour, eggs, and baking soda. This dessert is highly valued in the culinary heritage of Çanakkale and is not only enjoyed as part of everyday meals but also prepared and served during special events such as weddings, holidays, and festivals. As a result, there is a strong connection between the geographical region where Biga Cheese Sweet is made and its renowned reputation. Biga Cheese Sweet is a semi-processed dessert made by kneading the ingredients using the correct technique, shaping the dough, and baking it until it reaches a golden color. After baking, it is soaked in syrup and served as a sweet treat. As a partially finished product, Biga Cheese Sweet features a glossy appearance with an amber-brown hue and varying shades. It has a semi-spherical, round or concave shape, with a convex and puffed-up surface. The flavor is dominated by the taste of fresh cheese. The dessert should be baked thoroughly, avoiding both a burnt or undercooked, pale appearance. Furthermore, it is important that the Biga Cheese Sweet maintains its shape and does not break after soaking in syrup. Once soaked, it can optionally be decorated or served with clotted cream or ice cream. The production of Biga Cheese Sweet, which stands out due to its unique ingredients and preparation method, requires both skill and experience. Production Method: Biga Cheese Sweet Ingredients and Average Proportions: 40% fresh cheese, made without teleme or salt, 35% special-purpose wheat flour, 18% water, 6% eggs, and 1% baking soda. Ingredients and Amounts for the Syrup (for 150 g of Biga Cheese Sweet): 1.25 liters of water, 1 kg of white granulated sugar, and optionally, 10 ml of lemon juice or 10 g of citric acid. Stages of Biga Cheese Sweet Production: Preparation of the Dough: In a large enough pot or container, the ingredients (eggs, cheese, wheat flour, baking soda, and water, in that order) are added, and the dough is kneaded until it reaches the desired soft texture. The cheese used is either ground or broken into small pieces before being mixed into the dough. Achieving a smooth and consistent mixture with the right texture is crucial. Once the dough reaches the proper consistency, it is shaped into semi-spherical, round, or convex forms, either by hand or using shaping tools. Baking: The shaped dough is placed on baking trays. The dough portions are baked in steam ovens at an average temperature of 250°C for 20 minutes or in non-steam ovens at 170°C for 40 minutes. For an extended shelf life, double baking can be applied at an average temperature of 170°C for 20 minutes. After baking, the cheese sweets are set aside to cool. Once cooled, the semi-finished Biga Cheese Sweet is ready for soaking in syrup. Storage Conditions and Packaging: The semi-finished Biga Cheese Sweet should be stored in a cool, dry, and odor-free environment, away from direct sunlight. It is packaged in food-safe materials or can be sold in bulk, following all relevant food safety regulations and properly labeled for consumers. Soaking in Syrup and Serving: White granulated sugar and water are mixed in a sufficiently large container and brought to a boil. If desired, lemon juice or citric acid can be added, and the syrup is boiled for about 10 minutes. The semi-finished cheese sweets are then placed in the boiling syrup. They are simmered in the syrup for approximately 20 minutes to allow them to absorb the syrup. Once soaked, the cheese sweets are transferred to serving plates. Biga Cheese Sweet can be optionally garnished or served with clotted cream or ice cream.