Ezine Cheese Description and Distinctive Features of the Product: Ezine Cheese is a full-fat, tin-type cheese made by combining milk from sheep, goats, and cows, all of which graze on natural, endemic plants, benefiting from the local climate and water sources within the production area's geographical boundaries. Depending on the season, the cheese is crafted by mixing 35-45% sheep's milk, at least 40% goat's milk, and up to 25% cow's milk. The production process for Ezine Cheese begins in March and continues through to the end of August, using milk collected from sheep, goats, and cows during this seasonal period. The region where Ezine Cheese is made is shaped by the vegetation and climate of Mount Ida (Kaz Dağı). The mountain provides the area with plentiful rainfall, lush vegetation, and an abundance of oxygen. The flora includes various aromatic plants such as marjoram (Origanum majorana L.), wild oregano (Origanum vulgare), sage (Salvia officinalis L.), mint (Mentha longifolia L.), lemon balm (Melissa officinalis L.), and thyme (Thymus vulgaris L.). The plants consumed by the animals play a key role in enhancing the taste and aroma of the milk. The milk used in the production of Ezine Cheese comes from Tahirova, Sakız, Dağlıç, and Sakız+Dağlıç crossbreed sheep, Black Holstein dairy cows, and Karakeçi (kılkeçisi) and Turkish Saanen goat breeds. Ezine Cheese has a light yellow color with a touch of white, a moderately firm texture that isn't brittle, and contains a few small-sized pores within the cheese mass. The cheese has a "creamy" aroma, which comes from the milk fat in its composition, and a "cooked milk" aroma resulting from the heat treatment applied during production. The flavor of the cheese is also influenced by the unique characteristics of the sheep, goat, and cow milk used in its creation. Furthermore, the combination of proteins, fats, and lactose in the milk, along with various enzymatic, chemical, and microbial reactions, contribute to the distinct and essential tastes of "salty", "sour", and "sweet" in the final product. Ezine Cheese is made using sea salt harvested from the sea. The use of this salt prevents the cheese from melting and crumbling, enabling it to release moisture easily during the maturation process. Only natural whey yeast is used in its production, and no artificial food additives are included, aside from the blend of sheep, goat, and cow milk, natural whey yeast, and sea salt. Production Method: Characteristics of the Milk Used: For the production of Ezine Cheese, milk from sheep, goats, and cows sourced within the geographical region is used, with proportions adjusted based on the season; 35-45% sheep's milk, a minimum of 40% goat's milk, and a maximum of 25% cow's milk. The milk used in the cheese production process is free from antibiotics or any substances that might inhibit or neutralize acidity, and no alterations are made to the milk's natural composition, such as fat skimming or water addition. The milk is delivered directly to the facility without any modifications, ensuring that only milk of high microbiological and hygienic quality is used in the production of cheese. Preparation of the Culture: The culture used for Ezine Cheese is sourced from the teats of suckling animals (preferably calves) in the suckling stage. To ensure year-round availability, the abomasums are well-salted, crushed, and stored in bottles until they turn into a powdery consistency. When required, this powder is dissolved in warm water and then added to the milk. Characteristics of the Salt Used: The salt used in the production of Ezine Cheese is processed sea salt, as specified by the Turkish Food Codex Salt Regulation. The salt is purified of any foreign substances, and drinking water is used in the preparation of the brine. Production of Ezine Cheese: The production of Ezine Cheese begins in March, marking the start of the production season for sheep and goat milk. The milk is first pasteurized at 67°C for 30 minutes and then coagulated with abomasum enzyme at a temperature of 32-34°C to facilitate the formation of curds. The coagulation process takes place in vessels with a capacity of 1500 liters. Depending on the volume of milk, between 120 to 170 grams of culture is used. No additional cultures are used during the production of Ezine Cheese. After the curd mass has formed and is cut, it is left to rest for about 30 minutes to allow the whey to separate. Subsequently, pressure is applied using cheesecloth to help drain the whey faster. During this stage, the curd mass consolidates, and the teleme cheese is formed. Once the teleme cheese has formed and been cut into molds, it is submerged in brine made with 14-16 Bome sea salt to achieve the desired flavor and aroma. The cheese molds, removed from the brine, are arranged in a single layer within containers, topped with dry salt, and left to rest for 10-12 hours. After this period, excess water is drained off, the containers are filled with cheese, and brine is added before sealing the containers airtight. To achieve the distinct flavor and aroma, the cheese containers are allowed to mature for at least 8 months in cold storage at a temperature of 2-4°C. The maturation process of Ezine Cheese is monitored visually by periodically opening and closing the containers until the cheese reaches the desired level of maturity. The maturation period is always indicated on the label. Sale of Ezine Cheese:Ezine Cheese is sold either in brine containers or vacuum-sealed packages, depending on customer preferences.