Kirklareli Old Cheddar Cheese Product Description and Distinctive Features: Kırklareli Old Kashar Cheese is a traditional cheese variety made in the Kırklareli province, using milk sourced from locally raised livestock and natural rennet derived from whey. While it is often made exclusively with cow's milk, the recipe may also include a blend consisting of 30–45% sheep’s milk, 25–40% goat’s milk, and 15–30% cow’s milk. The milk used must have an acidity level above pH 6.40 and a density ranging between 1.028 and 1.045 g/ml. The unique botanical composition of Kırklareli’s pastures—including grasses, legumes, broad-leaved plants, and shrubs—plays a significant role in shaping the distinctive flavor and quality of both the milk and the resulting cheese. Thanks to the presence of leguminous plants in the region, Kırklareli Old Kashar Cheese features a dry matter content of 63–65%, a fat percentage of 27.75–29.75%, and a protein level between 17–20%. The calcium concentration ranges from 6000 to 6700 mg/kg. The endemic plant species naturally growing in Kırklareli’s pastures—such as Asperula littoralis, Centaurea arenaria, Centaurea kilea, Crocus pestalozzae, Euphorbia palustris, Logfia minima, Najas marina, Onosma nigricaule, Poa jubata, Potamogeton nodosus, Salvinia natans, Silena sangaria, Stachys maritima, Thymus striatus VAHL, Thymus interruptus, Trapa natans, and various Trifolium species (notably Trifolium boccanei and Trifolium glomeratum)—significantly enhance the flavor and aroma of the milk and cheese. These aromatic components are absorbed through the animals’ diet and transferred into the milk, imparting a distinctive character to Kırklareli Old Kashar Cheese. The diverse natural vegetation, shaped by the region's unique geographical and climatic conditions, plays a crucial role in livestock nutrition and directly influences the quality and sensory properties of the raw milk used in the cheese-making process. Production Method: In the preparation of Kırklareli Old Kashar Cheese, cow's milk is primarily used, although a mixture may also be utilized—consisting of 30–45% sheep’s milk, 25–40% goat’s milk, and 15–30% cow’s milk. The following outlines the main stages of its production process: Collection and inspection of raw milk: Milk obtained from animals within the Kırklareli region is collected and subjected to several quality checks, including antibiotic screening, acidity evaluation, and density testing at collection points. The milk is cooled to 4–6°C within 2–3 hours after milking to preserve its freshness. At the processing facilities, further tests are conducted to assess fat content, fat-free dry matter, and the presence of any preservatives. Only milk with an acidity level above pH 6.40, and free from antibiotics or preservatives, is deemed suitable for production. During April to October, the milk is warmed to 30–32°C, while in the colder months of November to March, it is heated to 32–35°C. Fermentation: The warmed milk is transferred into processing tanks, where it undergoes fermentation, curd formation, cutting, and filtering. The temperature is gradually brought up to 35°C by opening the steam valve. Natural rennet obtained from whey is used as the fermentation starter. Since the effectiveness of rennet can vary depending on the milk’s composition, acidity, and fermentation temperature, its strength must be evaluated beforehand. To assess this, 25 ml of milk is placed in a test container, and approximately 1 ml of a 1/10 rennet solution is added. The time it takes for the first signs of curdling to appear is recorded using a stopwatch, helping determine the appropriate dosage and efficiency.