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Cheeses of Turkey: 3. Varieties containing herbs or spices

3:

Fromages de Turquie : 3. Variétés aux herbes et aux épices

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Dairy Science & Technology

Abstract

Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices (chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.

Abstract

200 (Otlu), Van Carra Surk

Résumé

Les variétés de fromages contenant des herbes sont traditionnelles en Turquie et sont produites depuis plus de 200 ans dans l’est et le sud-est du pays. Elles sont produites à partir de lait cru, ont une texture semi-dure et un goût salé et des arômes d’ail ou de thym apportés par les herbes ajoutées. Vingt-cinq sortes d’herbes, incluant les espèces Allium, Thymus, Silene et Ferula qui sont les plus populaires, sont utilisées individuellement ou en mélange. Le plus populaire de ces fromages est l’Otlu qui est produit principalement dans la province de Van en Turquie dans des petites laiteries et des villages, mais actuellement aussi dans d’autres villes de la région Est de la Turquie et sa popularité grandit continuellement dans tout le pays. La technologie de fabrication, le statut chimique, biochimique et microbiologique du fromage Otlu et les herbes les plus courantes utilisées dans sa fabrication sont présentés dans cette revue. L’effet possible des herbes utilisées sur les caractéristiques biochimiques et microbiologiques des fromages est aussi discuté. De plus, quelques variétés d’Otlu et de fromages aromatisés avec des épices (piment, poivre noir, cannelle, poivre de la Jamaïque, menthe, thym, cumin, etc.) incluant les fromages Carra, Surk et apparentés sont brièvement présentées.

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Authors and Affiliations

  1. Department of Food Engineering, nEngineering Faculty, Inonu University, 44280, Malatya, Turkey

    Ali A. Hayaloglu

  2. Department of Food and Nutritional Sciences, University College, Cork, Ireland

    Patrick F. Fox

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  1. Ali A. Hayaloglu
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  2. Patrick F. Fox
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Correspondence to Ali A. Hayaloglu.

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Hayaloglu, A.A., Fox, P.F. Cheeses of Turkey: 3. Varieties containing herbs or spices. Dairy Sci. Technol. 88, 245–256 (2008). https://doi.org/10.1051/dst:2007015

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