Mus Old Cheddar Description and Distinguishing Features of Muş Aged Kashar: Muş Aged Kashar is a creamy-toned cheese made from the milk of sheep that graze on native plant species found within the region. To achieve a well-rounded flavor and aroma, milk from goats and cows is also blended in. The cheese is aged through a careful maturation process, and because of the required aging time and texture development, it poses no risk of harmful bacteria or diseases. It is known for its extended shelf life. Production Method: Cleaning: The milk is filtered through a 1mm thick sponge and a 4-layer cheesecloth, then transferred to cleaning separators to eliminate visible dust and bacteria. Standardization: The composition consists of 45-50% sheep’s milk, supplemented by 30-35% cow’s milk and 15-20% goat’s milk. Heat Treatment: The milk is placed into a cheese-making boiler where steam is applied, raising the temperature to 32°C. Fermentation: The milk, warmed to 32°C, is fermented using natural cheese rennet (from calf or lamb) at a concentration of 8-10%. This fermentation lasts between 45-60 minutes. Curd Formation: After fermentation, curds develop in the cheese boiler. Curd Breaking: Steam is added to the curd after 45-60 minutes to break it down further, raising the temperature to 38°C to maintain heat and improve whey drainage. This process continues for about 20 minutes until the curd is fully broken. Curd Fermentation: The broken curd clusters are passed through a draining drum, and the curds are then allowed to ferment briefly. Whey Separation: The curds, after being broken in the cheese-making boiler, are transferred to vats where the whey is drained through a system at the bottom. This process separates the curds from the whey, and the curds are then collected in the vats. Pressing the Curds (First Press): The curd clusters, after passing through the draining drum, are wrapped in vat press cloths. Weights are placed on top to press out any remaining moisture. This pressing phase typically lasts 25-30 minutes. Cutting: The pressed cheese is sliced into large molds using a knife, completing the initial cut. Pressing the Curds (Second Press): The cut cheese is moved to another vat where it rests briefly to release additional moisture. Afterwards, the cheese molds are further cut into smaller pieces using a specialized cutting tool. These pieces are placed back into the vat and covered with cheesecloth. To help the cheese absorb the remaining whey, barrels weighing 45-50 kilograms filled with water are set on top. This resting period lasts around 2-3 hours, allowing the curds to settle properly. Extension and Leaf Opening Checks: After the resting period, extension and leaf opening procedures are performed to confirm that the whey has been fully expelled. The goal is to ensure the curds have thoroughly absorbed the whey before proceeding to boiling. Placing Cheeses in Baskets: Once checked, the cut cheeses are placed into stainless steel perforated baskets, each with a weight of 12 kg. Wet Boiling: Following 2-3 hours of pressing, the curds in their baskets are submerged in hot water heated between 62-67°C, reaching halfway up the depth of the curds. They are stirred gently with a stick for 2-3 minutes before being removed from the boiler. Elbow Kneading: The curds taken out of the boiler are placed on a work surface and kneaded vigorously using elbow motions. Salting: The kneaded curds are salted with a precise amount of salt through a process called dry salting, which is repeated four times. The salted cheese is then placed into iron hoops and left to rest on the counter. This stage, known as preliminary maturation, lasts for 24 hours. Maturation (Stage 2): Following the 24-hour preliminary maturation, the cheeses undergo a second maturation phase. They are arranged on wooden boards with the cheese molds turned upside down. This stage takes about 35-40 days. On days without rain or strong winds, all windows are opened to promote air circulation. During this period, the cheese wheels are stacked in pairs and turned every two days to ensure even maturation. Wrapping in Greaseproof Paper: After completing the second maturation, the cheese molds are wrapped in greaseproof paper and placed in sacks called "telis", with five molds per sack. The sacks are sewn closed and stored in a cold room at 0-4°C with 85% humidity. The cheeses are flipped every two days to guarantee uniform salting and drying. This resting and fermenting process lasts between 4 to 6 months. The high humidity helps prevent moisture loss, enhances fermentation, and gives the cheese its distinctive sheep's milk flavor and aroma. Packaging and Storage: After the 4-6 month maturation period, the cheese is prepared for sale either in whole wheels or in kilogram portions, ready for the consumer.