Yuksekova Cirek Cheese Description and Distinctive Features of the Product: Yüksekova Çirek Cheese is made exclusively from sheep's milk collected during the spring and summer seasons. After boiling, the cheese curd is hand-rolled into thin sheets, which are then spread with a blend of lor cheese before being carefully rolled into cylindrical shapes. The lor cheese used in this process is produced from the whey left over from the previous batch of Yüksekova Çirek Cheese. Within the geographical region associated with Yüksekova Çirek Cheese, it is also referred to by names such as "penire çırık" or "penire çırkırı," which translate to "elastic" or "boiled cheese." The historical origins of Yüksekova Çirek Cheese are deeply connected to this specific geographic area. Production Method: In the production of Yüksekova Çirek Cheese, preference is given to milk sourced from sheep raised within the designated geographical region. The cheese is made exclusively from sheep's milk during the spring and summer seasons. The milk, kept continuously cold without breaking the cold chain, is filtered and fermented at the milking temperature of 32-34 °C. For coagulation, a commercial liquid cheese rennet is typically added at a concentration of 0.2% per 100 liters of milk. The curdling process lasts between 30 minutes to 2 hours, depending on the rennet's strength and amount. Once coagulated, the curd is cut into small pieces, placed into cloth bags using ladles, and set on a sloped surface. The bags are pressed down to allow whey to drain for 5–6 hours. After removing the curd from the bags, it ferments at room temperature for 1 to 1.5 hours. The fermentation is considered complete when the curd tastes sour, with a pH range between 4.90 and 5.20. The fresh curd is sliced and boiled in vats at 70–80 °C in a 5% saltwater solution for 5–6 minutes. After boiling, the curd is strained, placed on a flat surface, and manually stretched into thin sheets. The whey drained from the curd is transferred to another pot, boiled, and left to settle for 20–30 minutes. The liquid on top is removed, and the remaining thickened whey, known as lor cheese, is collected and placed in cloth bags. These bags are weighted and left to drain at room temperature for 24 hours. The resulting lor cheese is then stored for use in the next batch of Yüksekova Çirek Cheese. From the lor cheese obtained in the previous production, a small portion (about 10% by weight) is taken and mixed with a little water and salt. This mixture is spread evenly over both sides of the stretched cheese sheets, which are then rolled into cylindrical shapes to form the final product. The cheeses are allowed to cool at room temperature for 15–20 minutes, then weighed and wrapped in food-grade plastic film. After aging for 10 days, the cheese is ready to be consumed. Yüksekova Çirek Cheese can be stored for 7 to 15 days at +4°C in dark conditions to maintain its quality.