Bolu Kesi Product Description and Distinguishing Features: Keş is a dense and firm type of curd prepared from strained yogurt. The yogurt is first thoroughly filtered using a cheesecloth to remove its excess liquid. Then, additional moisture is extracted by placing a weight on the yogurt mass. After this process, the remaining thickened yogurt is shaped into a solid form. In some areas, this product is also referred to as "kurut." Bolu Keşi is particularly known for having low milk fat content and being rich in salt, which helps to significantly extend its shelf life. Production Method: Bolu Keşi is typically produced during May and June using cow's milk. In the preparation process, the cream is skimmed from the milk and then made into yogurt. This traditional step is locally referred to as "sütün uyutulması", meaning “putting the milk to sleep.” The prepared yogurt is poured into a cloth bag and left to strain overnight. After that, it is transferred to a different cloth and a weight is applied on top to extract the remaining whey. Before this pressing step, approximately 300 grams of salt is mixed into every 4–5 kilograms of strained yogurt. It is then thoroughly compressed for about one day. Once pressed, the curd is removed, an additional 200 grams of salt is added, and the mixture—referred to as keş dough—is kneaded until well combined. Afterward, molds in various sizes are used to shape the dough. These molded pieces develop natural surface cracks, which is why the warmer months of May and June are favored for production. The shaped keş is then wrapped between two clean cloths and left to rest for 2–3 days. Following this step, the keş is dried outdoors in a shaded area for around 10 days. The final product has a long shelf life and can be enjoyed year-round. Traditionally, Bolu Keşi was stored in wooden chests, attics, or cellars, but nowadays it is kept in cool and dry environments. Bolu Keşi can be enjoyed on its own or used as a savory filling in pastries. In the local cuisine, it is also combined with grated and crushed walnuts and served alongside homemade pasta, such as noodles. This same mixture can be sprinkled over butter-sautéed pasta for added flavor.