Tekirdag Cheese Halva Product Description and Distinctive Features: Tekirdağ Cheese Halva, a signature sweet of the Tekirdağ region, is crafted using a blend of unsalted cheese, white sugar, wheat flour, and egg yolk or a natural coloring agent such as E160a (beta-carotene). This dessert stands out with its vibrant yellow color, uniform consistency, and its distinct fibrous texture. A proper Tekirdağ Cheese Halva should not feel sticky or have a grainy, crystallized form. The development of its fibrous nature largely depends on high-temperature cooking and the duration of the cooking process. Unsalted cheese made from raw milk is mixed with sunflower oil and a coloring agent (to achieve the distinctive yellow hue) or alternatively egg yolk. Then, wheat flour is incorporated into the blend. Lastly, white sugar is added to complete the mixture. The production of Tekirdağ Cheese Halva is done without the use of any preservatives. Production Method: The proportional ingredients of Tekirdağ Cheese Halva are as follows: White sugar: 29-34% Unsalted cheese curd: 52-56% Wheat flour: 9-12% Sunflower oil: 4-6% Coloring agent (E160a (beta-carotene)) or egg yolk The milk used in the production process comes from cows raised within Tekirdağ province. This raw milk undergoes heat treatment, reaching temperatures as high as 36-40°C. Once this temperature is achieved, the milk is poured into a cheese container lined with nylon and cheesecloth where it is fermented by adding cheese rennet. The quantity of rennet is adjusted based on its potency. The rennet is diluted with one-fifth its volume of water and then evenly incorporated into the milk. The milk is left to coagulate for a period between 13 and 30 minutes. To check for proper coagulation, a stainless steel knife is inserted into the curd; if the curd remains intact and the knife comes out clean without any milk residue, coagulation is complete. Following this process, the curd forms. The curd is subsequently cut into pieces approximately 2 cm in diameter using stainless steel ladles. The mixture is then covered with nylon and left to rest for about 30 minutes. During this time, the curd settles at the bottom, allowing the whey to separate and be removed. Remaining whey on top is drained off. To further eliminate moisture, pressure is applied to the curds with stainless steel plates. Roughly 79-82% of the whey is expelled during this pressing stage. The curds remain under pressure for approximately 11.5 hours. Once the pH level of the matured cheeses reaches the appropriate range, they are cut into pieces, weighed for each batch, and the cooking process begins. The cheese pieces are placed into a cooking pot, and to prevent burning, sunflower oil is added at a ratio of 4-6%. The cooking is performed over high heat until the temperature of the cheese reaches between 83-85°C. At this stage, the coloring agent or egg yolk is incorporated. The coloring agent used is E160a (beta-carotene). As the cheese starts melting and attains the desired texture, wheat flour derived from durum wheat is added at approximately 9-12%. Stirring continues vigorously over high heat until the flour smell disappears and the mixture becomes uniformly blended. It is important to avoid flour clumping and to ensure it is evenly mixed. Overcooking will prevent the formation of the characteristic fibrous texture, while undercooking causes poor integration of cheese and flour, leading to water separation and a dull look. Finally, white sugar is added. Stirring proceeds until the sugar fully dissolves, which takes about 5-10 minutes. The finished product is cooled down to between 24-25°C and then packed in polypropylene (PP) or PET containers. Tekirdağ Cheese Halva intended for fresh consumption is stored at 0-4°C, transported in refrigerated vehicles maintaining the cold chain, and has a shelf life of 30 days from the production date. After opening, the product should be kept at 0-4°C for preservation.