Erzurum Moldy Civil Cheese Product Description and Distinctive Features: Göğermiş Cheese (also known as Erzurum Molded Civil Cheese) is a traditional cheese variety from Erzurum, highly favored in the region and commonly served on breakfast tables. The combination of molded civil cheese, lavash bread, and tea creates a delightful trio of flavors cherished by the locals. Göğermiş cheese is a matured cheese with a distinct flavor, made by pressing Erzurum Civil Cheese, sometimes mixed with cottage cheese, or by pressing it into plastic containers to drain the whey, which allows it to naturally form mold. Cheeses like Civil and cottage cheese, which are low in fat, are excellent sources of protein, calcium, and phosphorus. These types of cheese play a crucial role in the diet of both children and the elderly, offering essential animal protein while supporting those who prefer a low-fat diet. Civil cheese is a cheese that was granted geographical indication registration by the Turkish Patent and Trademark Office on 06.02.2009. Its production is exclusive to the geographical region of Erzurum Province and its surrounding districts. The locals enjoy various types of Civil cheese, such as plain pickled civil, cottage pressed civil, and plain pressed civil, and it is an essential part of every meal. Civil cheese is a low-fat variety made by adding a small amount of liquid whey yeast to acidified skim milk, applying heat to the curd, mixing and kneading it, and then hanging it to form fibers (threads) within the mass. It can be eaten fresh, stored in brine, salted as plain pressed (sliced lengthwise), or sometimes matured by pressing it with cottage cheese. In recent years, it is also sold in vacuum-sealed packaging. When it comes to pressed Civil cheese, the naturally occurring blue-green molds that form during maturation contribute a unique flavor, making it a popular choice among local consumers. This variation is known locally as "Göğermiş cheese." For the production of Erzurum Molded Cheese (a combination of civil and cottage cheese), the cottage cheese must meet specific criteria, and the Civil cheese used must also adhere to the standards of Erzurum Civil Cheese as outlined below. Cottage Cheese and its Description: In the dairy industry, which is a part of the food sector, certain by-products are produced during the processing of specific products. Not making use of these by-products leads to considerable losses in both nutritional value and economic terms. This applies to whey (cheese whey) left over after milk processing, especially in small-scale operations where it is either used in the production of cottage cheese or directly fed to animals. Unfortunately, whey is often underutilized in dairy factories. One of the simplest methods to utilize Whey Protein Concentrate (PAS) is through the production of cottage cheese. Depending on the properties of PAS, various types of cottage cheese can be produced. Cottage cheese is made by heating PAS to temperatures between 50-55°C, adjusting its acidity, and adding 2-3% salt once the temperature reaches 82-85°C in the cooking boiler. The curd forms without being damaged while the PAS is continuously stirred. During this process, serum proteins coagulate on the surface as white particles. The temperature is then increased to 90-95°C, and after allowing the curd to rest for 15 minutes, it is transferred to strained containers or cheesecloth. This method results in the production of cottage cheese. Cottage cheese is rich in protein and other essential nutrients, and because its protein is of animal origin, it boasts a high biological value. Erzurum Civil Cheese: Civil cheese is a regional cheese variety that falls under the category of lean or low-fat cheeses. It is made from the milk of animals that graze on a variety of nutritious herbs in the high mountainous regions between the provinces of Erzurum. The cheese is produced by acidifying the skimmed milk, which is obtained after removing the fat through separators. This milk is then fermented with liquid whey yeast, and the curd that forms is heated. The resulting mass is mixed, kneaded, and hung to create fibers (threads) within the cheese. The production of Erzurum Civil Cheese is strictly confined to the high mountains of Erzurum, where the animals are fed on a diverse range of herbs. The milk used in its production is subjected to thorough checks to guarantee its authenticity and freshness. Once confirmed as pure and fresh, the milk is processed in the factory. The milk undergoes a separation process to remove the fat, and its acidity is adjusted to 22 degrees Soxhlet-Henkel (ºSH). The key step in producing Civil cheese is reaching an acidity level of 22 ºSH. To achieve this, either whey or waits are added. The milk is then gradually heated, and when it reaches 35-45°C, approximately 100 ml of liquid whey yeast (rennet) is introduced to begin the fermentation process. Following this, thermal processing continues. Curd particles begin to form at temperatures between 52-62°C, and these curd particles are gathered by stirring and wrapped around a wooden ladle. The heating continues until the temperature reaches 60-65°C. The curd is then shaped into threads through kneading and stretching. Simultaneously, the cheese is hung on hooks to allow it to ferment and elongate. The cheese is removed from the hooks and hung again. This process is repeated multiple times. During the final hanging phase, the cheese is left hanging for 30 minutes. This procedure gives the cheese its fibrous texture. Once the cheese has developed its fibrous structure, it is placed on a clean surface to allow any remaining water to drain. Afterward, the cheese can be matured by salting, vacuum packaging, dry salting, or by pressing it with 20-30% lean cottage cheese. Additionally, Erzurum Civil Cheese can be consumed fresh.