Antakya Carra Cheese Product Description and Distinctive Features: Antakya Carra Cheese is produced by layering the cheese obtained from the milk of cows or goats raised within the defined geographical boundary, along with the curd produced from cow's milk, inside a glazed or unglazed clay pot (carra) without leaving any air gaps. After sealing the mouth of the pot, it is buried in the ground with the mouth facing downwards. It is consumed after maturing underground for a minimum of 4 months. Antakya Carra Cheese has a salty taste and, when eaten, leaves a lingering flavor in the palate, with notes of rancidity, fruity, and meat broth-like aromas. Antakya Carra Cheese has been produced in the region for many years, and the method developed for storage and long-term preservation of excess products has become synonymous with the geographical boundary where it is produced.The region where Antakya Carra Cheese is produced is rich in medicinal and aromatic plants. Out of nearly 2000 plant species in the region, 280 are endemic. The structure of Antakya Carra Cheese includes the aroma-active compound p-cymene (para-cymene) derived from various aromatic plants, primarily the mountain thyme known locally as "zahter." The clay pots, known by the regional name "carra," used in the production of Antakya Carra Cheese are typically manufactured in the Yayladağı district of Hatay. Carras are produced by craftsmen using clay obtained from clayey soil and water, and they are fired in ovens to lose moisture and harden. Sometimes, carras are glazed to prevent the liquid inside from leaking out. Dark green paint is often used during glazing in carras produced in Hatay. Both glazed and unglazed carras can be used in the production of Antakya Carra Cheese. Lime, flint, and lead oxide are used alongside clay in glazing. Once glazed, carras are fired again to become ready for use. Carras are 35-40 cm in height, and the mouth diameter is 10-12 cm wide. Due to increased demand, carras can also be sourced from the Niğde and Nevşehir regions today. The carras used must comply with the regulations of the Turkish Food Codex regarding substances and materials in contact with food. The unique production method of Antakya Carra Cheese was developed to prevent the cheese from spoiling due to the hot climate of the region. First, the cheese's moisture is removed as much as possible through pressing and salting, and then the product is buried in the ground to control microbiological activities and biochemical reactions that could cause spoilage. The burial process is designed to counter the adverse effects of the temperature on the top layer of the soil. Burying carras in a cool place and occasionally sprinkling water on them ensure that the cheeses are stored at low temperatures underground. Since Antakya Carra Cheese is produced from raw milk, it naturally contains contaminants in its microflora. Among these are enterococci and coliform bacteria. Although a significant portion of bacteria is suppressed due to the high salt content and low moisture, it is recommended to consume the cheese after a minimum of 4 months for the formation of its characteristic flavor. The color of Antakya Carra Cheese varies depending on the type of milk used. Cheeses produced from goat's milk are porcelain white, while those from cow's milk can range from porcelain white to cream color depending on feeding and seasonal conditions. Antakya Carra Cheese does not have a distinct shape and has a hard and brittle texture. Antakya Carra Cheese, being produced from raw milk and undergoing a maturation process, contains over 60 different volatile compounds from various chemical classes as a result of proteolysis, lipolysis, and glycolysis. Among these compounds, more than 30 contribute to characteristic aromas. However, 3-methyl-2-butanol, ethyl octanoate, 2-isobutyl-3-methoxypyrazine, propanoic acid, butanoic acid, 3-methylbutanoic acid, hexanoic acid, and octanoic acid characterize the aroma of Antakya Carra Cheese. Production Method: The production of Antakya Carra Cheese consists of three main steps: cheese production, curd production, and pressing cheese and curd into carras. 1. Cheese production: Cheese is produced from the milk of cows or goats raised within the defined geographical boundary. Raw milk is brought to the coagulation temperature (30±2°C), and it is then coagulated with commercial cheese rennet within 50-60 minutes until the curd reaches cutting maturity. The resulting curd is stirred and broken into pieces using a ladle, then filtered using a clean cheesecloth. The filtering process involves allowing the curd to settle on its own initially, followed by applying pressure (10-12 kg) using weights. The teleme cheese that comes out of the press, with dimensions of approximately 50x50x2 cm, is portioned into pieces measuring 4x4x1 – 4x4x2 cm and dry-salted on the surface with fine kitchen salt. For this, a layer of salt is alternated with a layer of cheese in a container. The salt ratio used is approximately 5%. Salted cheeses are stored in a cool place for several days to complete the syneresis due to osmotic pressure and allow the cheese to harden. 2. Curd production: The curd used in the production of Antakya Carra Cheese is obtained from the milk of cows raised within the defined geographical boundary. Traditionally, cow's milk is first processed into yogurt, then water is added in approximately a 1:1 ratio to obtain buttermilk. The buttermilk is churned to remove the fat, and the remaining fat-free buttermilk is boiled (for about 5 minutes) and left to cool on its own, resulting in curd. The obtained curd is mixed with approximately 4-5% rock salt, placed in a bag, and left to drain by placing it over 60x60x5 – 60x60x6 cm bags filled with water using 10 kg buckets for about 1 day. The drained curd is kneaded until homogeneous by adding cumin (3-5% ratio) or, optionally, a small amount of zahter. 3. Pressing cheese and curd into carras: The process of pressing cheese into carras begins by placing a handful of salt and a handful of curd on the base of the testina (cylindrical mold) and pressing it firmly with the fist. This process is completed by adding a layer of cheese followed by a layer of curd until the testina is filled. The ratio of curd to cheese varies between 1:1 and 1:3. While filling carras with layers of cheese and curd, they are pressed tightly to eliminate any possible gaps. Afterward, the testinas are inverted with the mouth facing downwards, and they are left to drain in a cool place for an additional 3-4 days. Once this process is complete, the mouths of the carras are sealed. The sealing process consists of two stages. Firstly, a handful of salt and zahter are placed on the top of the cheese, covering the mouth of the testina with a clean cloth. Secondly, a mixture of salt, wood ash, some olive oil, and water is prepared in a bowl, and this mixture is applied to seal the mouth of the testina by spreading it with a spatula. After the mixture dries, carras are buried entirely in the ground with the mouth facing downwards, and they are matured for a minimum of 4 months.