Mengen Cheese Product Description and Distinguishing Features: Mengen Cheese is a semi-hard, low-fat cheese made in the Mengen district of Bolu Province from either cow’s or sheep’s milk. It is characterized by its pale yellow color and cylindrical form, closely resembling kaşar cheese in appearance. Mengen Cheese can be enjoyed fresh, or cooked by pan-frying or grilling. Its flavor and texture are similar to that of kaşar cheese. The earliest references to Mengen Cheese appear in almanacs from the early 20th century. The 1916 almanac, which is both the last publication of the Ottoman Empire and the first almanac for Bolu Province, describes Mengen Cheese as having a flavor and taste similar to kaşar cheese. In the Bolu Province Almanac covering 1921-1925, it is highlighted that the cheese from Mengen, a district within the Gerede sub-province, was well-known. Mengen Cheese has a rich history tied to its region and plays an important role in the culinary traditions of Mengen district in Bolu. As a result, it is strongly connected to its geographical origin. Production Method: To produce 1 kg of Mengen Cheese, around 10 liters of milk are needed. The raw milk, sourced from cows or sheep and kept cold throughout the process, is filtered through a cheesecloth before being poured into a vat. The milk undergoes pasteurization at a minimum temperature of 63°C for 30 minutes. After pasteurization, it is quickly cooled down to a fermentation temperature of 37°C. For curd formation, 5 ml of industrial rennet is mixed with 10 ml of drinking water, then stirred evenly into the 10 liters of milk to ensure uniform distribution. The vat is covered and maintained at this temperature during the fermentation, which lasts about 1 hour. After fermentation, the firmness of the curd is tested using a knife. Once the whey starts to separate from the curd, it is cut into large cubes or divided into eight equal slices and left to rest for 5 minutes. The vat is then heated, and the curd is carefully stirred with a curd knife for even mixing. Heating continues until the whey temperature reaches roughly 50-55°C. As the curd begins to clump due to the heat, it is gathered by hand while still in the whey and placed into cylindrical cheese molds lined with a clean cheesecloth perforated with six holes for drainage. Weights of at least 2 kg are placed on the molds, which remain in place for 8-12 hours. After this period, about 40 grams of coarse brine salt is applied to the cheese's outer surface. The salted cheeses are stored for one day at 4°C. Finally, Mengen Cheese is packed in vacuum-sealed bags according to desired portions and made available for sale. Its shelf life is approximately two months.