Erzurum Civil Cheese Description and Distinctive Features of the Product: Erzurum Civil Cheese is a cheese classified as low-fat or fat-free. It is made by curdling de-fatted cow's milk using liquid rennet, followed by coagulating, heating, mixing, and kneading the resulting curd. The curd is then hung on hooks to form a thread-like structure. This cheese contains little or no fat. Erzurum Civil Cheese has a white appearance due to its low-fat or fat-free nature. Since fat-free milk is used in its production, the same milk used in butter-making can also be utilized. It is closely linked to the Erzurum province. The most distinct feature of Erzurum Civil Cheese is its thread-like texture. The process of hanging during production causes the cheese to develop a fibrous, thread-like structure. Unlike cylindrical cheeses, it is shaped into blocks with strands that remain intact. Typically, the blocks are about four fingers wide. Since it is stored in brine in large amounts, it absorbs only a minimal amount of salt. The production process avoids using additives such as starter cultures or calcium chloride; only milk, rennet, and salt are used. It is categorized as a cheese that is boiled during production. Due to the risk of spoilage during milk production, specialized knowledge is required to make this cheese. Production Method: In the production of Erzurum Civil Cheese, milk sourced from cows that graze in the high mountains between the valleys of Erzurum province is used. The milk is processed in the facility through separators to remove the fat, resulting in fat-free milk. This milk is then acidified to a level of 22 Soxhlet-Henkel (°SH). To acidify, either whey or natural acidity is introduced. The milk is gradually heated, and at a temperature range of 35-45°C, around 100 ml of liquid rennet is added to 4 ml of milk to promote coagulation. Following this, the thermal treatment continues, and curd particles start forming at temperatures between 52-62°C. These curd particles are then gathered by stirring and wrapped around a wooden ladle. The heating continues until it reaches 60-65°C. The resulting curd is shaped into threads through kneading and stretching. At the same time, the cheese wrapped around the wooden ladle is hung on hooks for further stretching. This process is repeated several times, with the cheese being collected from the hook, re-hung, and stretched again. During the final hanging stage, the cheese is left to hang for 30 minutes. This step ensures the cheese develops its thread-like (fibrous) texture. Once the cheese has acquired its fibrous structure, it is placed on a clean surface to allow any excess water to drain. Afterward, it undergoes maturation, which may involve brining, vacuum packaging, dry salting, or pressing with 20-30% fat-free cottage cheese. Erzurum Civil Cheese can also be enjoyed fresh.