Van Herbed Cheese Product Description and Distinctive Features: Van Herb Cheese, which has been produced for more than 200 years in the Van and Hakkari provinces, is mainly made from sheep’s milk, though it can also be prepared using cow or goat milk, or a blend of these. This cheese is distinguished by the inclusion of about 20 different herbs such as Sirmo, Thyme, Siyabo, and Heliz, all native to the local region and its surroundings. The color of the cheese ranges from white to pale yellow, with variation depending on the types of milk and herbs incorporated. It has a medium firmness, a salty taste, and a prominent fragrance of garlic and thyme. Van Herb Cheese is enjoyed either fresh or after being salted and aged in brine. What distinguishes Van Herb Cheese is the addition of herbs with spicy qualities, making up around 2% of its total weight, along with a maturation process where the cheese is buried underground in clay or plastic containers for 3 to 7 months. The herbs are evenly distributed throughout the cheese’s cross-section, setting it apart from regular white cheese. The wide variety of herbs used contributes significantly to the cheese’s unique flavor and aroma. In Evliya Çelebi's Seyahatname (Travelogue), which mentions the Van province, there is a reference to a herb-seasoned cheese. The abundance of local vegetation combined with the nomadic lifestyle of the inhabitants, who rely on animal husbandry, fostered a deep understanding of wild plants and gave rise to the tradition of making herb-infused cheese. Van Herb Cheese is consumed frequently by locals, becoming a key part of their daily diet. While it was originally made in small family workshops, today it is produced on an industrial scale in many facilities throughout the region. The production of Van Herb Cheese coincides with the peak in sheep milk availability during April, May, and June, as well as the growth of local herbs in these months. Nevertheless, thanks to preserving herbs in brine, cheese production can continue through July, August, and beyond. Besides culinary use, these herbs have considerable economic and commercial value. During the cheese-making season, producers collect herbs from mountains and various terrains, bringing any excess to the city center of Van to sell. Production Method: The raw materials utilized and the production steps of Van Herb Cheese adhere strictly to the relevant provisions outlined in the Turkish Food Codex. 1. Herb Preparation: The herbs detailed in Table-1 and Table-2 are incorporated not only in dairy products like cheese, yogurt, and cottage cheese but also serve as vegetables and spices in various soups. When these herbs begin to sprout in spring, they are harvested from the fields, thoroughly washed with water to remove soil and impurities, and finely chopped into pieces about 0.5-1 cm in length. The chopped herbs are immediately taken out of boiling water, cooled down, and then submerged in brine. The brine containing the herbs should have a pH value of 3.85 (±8%), an acidity of 1.06 (±7%), and a salt concentration of 5.8 (±12%). 1.1 Sirmo Herb: After chopping, Sirmo is directly placed into brine, which can contain between 3% and 8.8% salt. Sirmo may be used fresh or stored in brine for longer periods for use in cheese production. 1.2 Heliz Herb: This herb is tougher and woodier, also functioning as a natural coloring agent. After washing, Heliz is finely chopped, soaked in boiling water until it softens slightly, and then transferred to brine. 1.3 Mendo Herb: Compared to Heliz, Mendo is softer and contains more water. 1.4 Thyme: Unlike the others, thyme is not boiled, but all other preparation steps remain the same. 1.5 Sirmo Herb (Wild Garlic): This herb is cut into very small pieces (millimeter-sized), soaked in salty water, and subsequently mixed into the cheese curd during the cheese-making process.