Product Description and Distinguishing Features:
Manyas Kelle Peyniri is a traditional cheese originating from the Manyas district in the Balıkesir province. It is crafted using special techniques unique to this region. The cheese features a firm rind that measures between 2-3 mm thick and may appear in shades of yellow, pale yellow, or white. It boasts a smooth, porous texture, a salty flavor, and a characteristic aroma. Based on its firmness, it is classified as a hard cheese.
The origins of Manyas Kelle Peyniri trace back to the Ottoman era. Although the precise date of its creation is unclear, it is believed to have been produced for over 250 years. The cheese-making tradition is thought to have begun in the area following the migration of Albanians near the Balıkesir province. The name "Manyas Kelle Peyniri" is derived from its traditional production technique, where the curd is placed in bags and hung on hooks to drain, forming a shape reminiscent of a head.
Depending on the fat content (milk fat in dry matter), Manyas Kelle Peyniri is made as either a full-fat or half-fat cheese. It is classified as a cheese aged in brine. The process includes heat treating raw milk, and the cheese is aged for a minimum of 120 days before sale. The moisture content does not exceed 60%, while the salt (NaCl) concentration in dry matter is limited to a maximum of 7.5%.
Production Method:
Manyas Kelle Peyniri is made using milk from various breeds of sheep and cows within the designated geographical area, or by blending these milks. During the three-month period of April, May, and June, when sheep milk production increases, either pure sheep milk or a combination of sheep and cow milk is commonly used. In months when sheep milk is unavailable, production relies solely on cow milk. The animals providing the raw milk are fed through a mix of seasonal fodder and the region’s natural vegetation. Both the quality of the milk and the traditional production techniques significantly contribute to the cheese’s unique aroma and texture.
The raw milk sourced from the specified area is first cleaned to remove any coarse impurities. The filtered milk is then transferred to cooking vats, where it undergoes heat treatment to destroy harmful microorganisms. This process is carried out at a temperature between 50-55°C, maintained for at least 30 minutes. After heat treatment, the milk is cooled to the appropriate fermentation temperature. The coagulation stage is essential for curd formation and involves the use of a special cheese rennet called "şırdan mayası." The fermentation temperature varies seasonally, generally ranging from 27 to 35°C.
During fermentation, the milk’s acidity increases, causing it to transform from liquid into a gel-like curd with the help of the cheese rennet. The curd is then cut into grains about the size of rice grains. After reaching the desired size, the curd undergoes a boiling phase. The temperature of the boiling water (where Teleme curd is cooked at 82-88°C) is crucial for determining the cheese’s texture. Although temperatures may vary depending on the producer’s skill and ingredients, the temperature of the whey is generally maintained between 38-45°C.
If the boiling step does not apply adequate heat treatment, the curd particles become overly soft, which can cause defects such as swelling during later stages of production. Conversely, overheating during boiling may hinder the development of the distinctive pores characteristic of Manyas Kelle Peyniri throughout the aging process. After boiling, the curd is separated to obtain teleme. This teleme is then placed into stainless steel molds that are perforated to allow drainage. These molds undergo compression for about 12-16 hours. Once compression is complete, the block form of Manyas Kelle Peyniri is considered ready.
The large blocks are subsequently cut into smaller portions and soaked in brine for a period ranging from 10 to 21 days at temperatures between 10-20°C. The length of time in brine depends on factors such as the salt absorption by the cheese, the development of its porous texture, and other defining characteristics. Following this, Manyas Kelle Peyniri is aged in brine for at least 120 days from the production date to ensure it meets safety standards and retains its unique qualities before reaching the market. After maturation, the cheese is packaged in food-grade materials in accordance with regulations and labeled appropriately. The storage, transportation, and market distribution of Manyas Kelle Peyniri are maintained at temperatures below 10°C.