Savastepe Mihalic Head Cheese Product Description and Distinguishing Features: Savaştepe Mihaliç Kelle Peyniri (also known as Mihaliç Head Cheese) is a traditional cheese produced in the Savaştepe district of Balıkesir province. It is made using either a blend of sheep and cow milk or exclusively cow's milk. This cheese is characterized by its firm outer rind, which can vary in color from white to yellow, and its smooth yet porous interior. Due to its consistency, it is generally classified as a hard cheese, although in some cases it may lean slightly toward the semi-hard category. The cheese undergoes a maturation process in brine. Milk from Kıvırcık sheep and Kıvırcık-Merino crossbreeds is predominantly used for production. These breeds yield higher quantities of milk in the spring months of April, May, and June, so cheese made during this time often includes sheep's milk. During periods of low sheep milk supply, only cow’s milk is utilized. When a combination is used, the share of sheep milk must be at least 40% of the total milk content. The process of shaping the curd in Savaştepe Mihaliç Kelle Peyniri follows traditional techniques that reflect the unique identity of the region. The curd is placed into cheesecloths, then suspended on hooks while being pierced with skewers to allow the whey to drain. During this step, the curd forms the characteristic “head” shape known as kelle. To further remove excess whey, the curd is then pressed in perforated molds for approximately 12 to 16 hours. In the subsequent dry resting stage, any remaining moisture is eliminated and the outer color begins to develop. Afterward, the cheese is cut into smaller portions and submerged in brine, where pores with a diameter of up to 10 mm are formed. Production Method: The milk used in Savaştepe Mihaliç Kelle Peyniri comes exclusively from animals raised within the region’s geographical boundaries. Between April and June, when sheep’s milk becomes available, it is blended with cow’s milk sourced from the same period. In months where sheep milk is scarce, only cow’s milk is used for cheese production. Small livestock primarily graze on pastures for about 80–90% of their diet. The remaining 10–20% consists of clover, bran, corn silage, and a mix of barley-oat pellets. Large ruminants are mainly fed with roughage (70%), half of which includes silage and sugar beet pulp, while the rest is made up of clover, oats, and straw. The other 30% of their diet is composed of pelleted feed. The milk used in this cheese’s production is free from any substances that could block or neutralize acidity development, and no interventions are made to alter the milk’s composition, such as fat removal or water dilution. The process begins by collecting and filtering raw milk to eliminate impurities or foreign particles. This milk is then poured into cooking vats and heated at a maximum of 50–65°C for no longer than 15 minutes. Following this heat treatment, the milk is cooled down to the ideal fermentation temperature of 30–35°C, depending on seasonal conditions. This temperature is critical for proper curd development. The curd is formed during the fermentation process with the help of whey cheese rennet. For every 100 liters of milk, about 10–20 grams of rennet is added. The fermentation time typically lasts between 1 to 1.5 hours. Once the curd formed during fermentation reaches a size similar to grains of rice, the process advances to the cooking phase. The curds are exposed to hot water at 80–95°C, while the whey temperature is maintained between 38–45°C. After cooking, the curd is separated from the whey. Using traditional techniques, the curd is shaped into what's known as "teleme". It is then placed in cheesecloths, suspended on hooks, and punctured from bottom to top with food-safe skewers to release additional whey. This step allows the curd to assume its characteristic “head” shape, while also aiding in cooling and drainage. The curd is then pressed in perforated molds with good drainage capacity for at least one hour to eliminate more whey. After an overnight rest, the curd is cut into three parts and placed in a dry resting area. This stage is conducted at a temperature of 10–12°C and lasts for at least one week. It allows the cheese to develop its signature yellowish color and ensures that any remaining whey is removed through natural curd contraction. The cheese is then immersed in brine under ambient conditions for 5 to 10 days at a salt concentration of 14–16°C, encouraging the formation of pores or "eyes" in the structure. Following this stage, the cheese is matured in cold storage brine for a minimum of 120 days at 4°C. After the ripening phase, Savaştepe Mihaliç Kelle Peyniri is packaged in food-grade materials, meeting all labeling and safety standards. The cheese is stored, transported, and sold at temperatures below 8°C to preserve its quality and freshness.