Gumushane Stuffed Cheese Description and Distinguishing Features of the Product: Gümüşhane Deleme Cheese is a semi-hard cheese crafted through natural techniques, where the milk is curdled by increasing its acidity. After the initial curd processing, the cheese is boiled and kneaded together with fatty milk, producing a uniform, smooth cheese without holes that melts when warmed. This cheese is made using cow's milk. What distinguishes Gümüşhane Deleme Cheese is that it is made without adding rennet, setting it apart from other "deleme" or "teleme" cheeses produced in various regions. Its texture is soft and creamy, accompanied by a strong milky aroma. Thanks to its production method, which relies on acidification of raw milk, the cheese has a unique and mildly tangy flavor. It can be enjoyed either fresh or aged. Production Method: After the processes of milking and filtering, the milk is warmed to a temperature between 35-40°C. The milk fat is then separated using special separators. The remaining skimmed milk is transferred into deep tanks or containers and left to rest at temperatures ranging from 8 to 20°C. This resting milk is called "çiğ." During this resting period, which lasts about 1-3 days in summer and 4-5 days in colder seasons, the acidity of the çiğ increases, the pH level drops, and the milk thickens as it coagulates. The pH of the milk typically ranges from 4.9 to 5.5. Once this fermentation process is complete, the çiğ is poured into tanks where it is heated to initiate coagulation. At this point, the mixture is filtered through cheesecloth bags to separate the curd from the whey. The tanks are heated, and the curd is combined with milk containing at least 3.5% fat, in an amount twice that of the curd. Optionally, cream collected during the initial separation stage may be added to boost the fat content. Additionally, water equal to 20% of the milk volume is introduced, and as the mixture begins to boil, the curd breaks down into smaller pieces and is incorporated into the liquid. The contents are stirred thoroughly to create a dough-like curd mass. After some time, this elastic dough is extracted, placed in a basin, and approximately 1-1.5% salt (relative to the combined weight of milk and curd) is mixed in. The dough is kneaded by hand to remove excess moisture. Finally, the cheese dough is shaped into small rounds or tightly packed into containers made of tin, clay, or plastic that are food-safe. The cheese can be consumed fresh, or, if desired, the containers can be buried underground for aging over a minimum of 3 months.