Bolu Kesi Product Description and Distinguishing Features: Keş is a firm type of curd made from strained yogurt. Strained yogurt is thoroughly strained using a cheesecloth. Subsequently, the strained water is removed from the yogurt mass with the help of a weight. The remaining yogurt mass is given a shape. In some regions, Keş is also known as "kurut."Bolu Keşi contains a low amount of milk fat and a high amount of salt to extend its shelf life. Production Method: Bolu Keşi is generally made in May and June using cow's milk. In the production process, the cream of the milk is separated and processed into yogurt. This is locally known as "sütün uyutulması" (putting the milk to sleep). The obtained yogurt is transferred to a cloth bag. In this state, it is strained for one night. Then it is placed in another cloth, and a weight is added on top. This way, the whey is removed from the strained yogurt. Before applying the weight, approximately 300 grams of salt is added to about 4-5 kg of strained yogurt, and it is pressed well. Pressing takes about 1 day. The curd taken from the press is then salted again with about 200 grams of salt, and the curd (keş dough) is kneaded until it comes together. Later, molds of different sizes are used to shape the keş dough. The formed keş has various cracks on its surface, which is why May and June are preferred for this process. The shaped keş is left between two clean cloths for 2-3 days. Then it is dried in the open air and shade. The drying process takes about 10 days. The obtained product can be consumed throughout the year. In the past, Bolu Keşi was stored in wooden chests, attics, or cellars. Nowadays, it is preserved in cool and dry places. Bolu Keşi can be used as a filling for pastries or consumed directly. In the region, it is also mixed with grated and crumbled walnuts and served with homemade pasta (such as noodles). Additionally, the same mixture can be sprinkled over pasta lightly sautéed with butter.