Karaman Divle Sinkhole Tulum Cheese Description and Distinguishing Features of the Product: The age-old practice of aging tulum cheeses from the Ayrancı district in Karaman Province continues in the Divle Sinkhole. Thanks to the cave's consistently low internal temperature and its unique mold environment, this tradition has been preserved through the centuries. The cheese derives its name from the historic Divle Sinkhole in Ayrancı, where it is carefully stored and matured. Karaman Divle Sinkhole Tulum Cheese is crafted by mixing raw milk sourced from goats, cows, and sheep that graze naturally in the highlands and pastures of the Ayrancı district. During times when grazing is not possible, these animals are nourished with dried clover, straw, and similar feeds. The cheese is then pressed into traditional leather bags made from goat or lamb hides and aged for about 5-6 months inside the Divle Sinkhole before being ready for consumption. What sets this tulum cheese apart is its maturation inside a local cave known as an "obruk." The cave’s unique native mold flora causes the cheese surface to develop blue, then white, and finally brick-red molds after roughly a month. The drying of these molds signals the cheese’s full maturation, resulting in a characteristic brick-red rind. This aging process generally takes around 5-6 months. The cheeses ripened with red mold are taken out of the sinkhole for sale between October and November. The obruk cave itself is located about 1.5 to 2 kilometers southeast of the village, running east to west beneath a hill and measuring roughly 150 meters in length. Cheese transportation into and out of the sinkhole is managed via an elevator installed atop the hill. The sinkhole naturally serves as a cold storage environment, maintaining an internal temperature of approximately 4 ± 1°C with a relative humidity of 80% ± 5. During winter, the temperature inside rises to around +22°C, at which time no cheese is stored within the sinkhole. Production Method: Raw milk collected from goats, cows, and sheep grazing in the highlands and pastures within the Ayrancı district is blended in a ratio of 1/1/8 (goat/cow/sheep). This mixture is filtered through clean cloths. The milk is then warmed to 32-34°C, and 10 milliliters of cheese rennet (diluted 4 to 6 times with cold water) is added per 100 kilograms of milk. The mixture is allowed to coagulate for 80-90 minutes. The rennet used may come from an abomasum (calf stomach) or be a product of microbiological or traditional cheese-making methods. Once the curd (known as teleme) forms completely within 80-90 minutes, it is broken up and heated to 55°C for 1 to 2 minutes. Heating the teleme aids in the separation of whey from the curd. After resting for 15-20 minutes, the heated teleme is placed into clean cloth bags and pressed to drain for 24 hours. The pressed teleme is then cut into slices, rinsed thoroughly with water at 20-22°C, and this washing is repeated at least three times every two hours until the rinse water remains clear. After washing, the teleme is returned to the bags and pressed again for an additional 24 hours. Finally, the finely crumbled cheese is mixed with 2.7% to 3% salt. Raw milk collected from goats, cows, and sheep grazing in the highlands and pastures within the Ayrancı district is blended in a ratio of 1/1/8 (goat/cow/sheep). This mixture is filtered through clean cloths. The milk is then warmed to 32-34°C, and 10 milliliters of cheese rennet (diluted 4 to 6 times with cold water) is added per 100 kilograms of milk. The mixture is allowed to coagulate for 80-90 minutes. The rennet used may come from an abomasum (calf stomach) or be a product of microbiological or traditional cheese-making methods. Once the curd (known as teleme) forms completely within 80-90 minutes, it is broken up and heated to 55°C for 1 to 2 minutes. Heating the teleme aids in the separation of whey from the curd. After resting for 15-20 minutes, the heated teleme is placed into clean cloth bags and pressed to drain for 24 hours. The pressed teleme is then cut into slices, rinsed thoroughly with water at 20-22°C, and this washing is repeated at least three times every two hours until the rinse water remains clear. After washing, the teleme is returned to the bags and pressed again for an additional 24 hours. Finally, the finely crumbled cheese is mixed with 2.7% to 3% salt.