Creamy Dry Cream Description and Distinguishing Features of the Product: Kaymaklı Kuru Kaymağı (Creamy Dried Clotted Cream) is a clotted cream produced using cow's milk. It has a butter-like consistency, high protein and fat content, porous, dry, light, firm, and a semi-circular appearance.Kaymaklı Kuru Kaymağı contains at least 17.41% and at most 20.54% protein, as well as at least 68.88% and at most 72.89% milk fat. The history of Kaymaklı Kuru Kaymağı dates back, and it holds a significant place in the culinary culture within the geographical boundary. In the geographical boundary, the Kaymak Festival has been organized annually since 2006. The production of Kaymaklı Kuru Kaymağı involves specific conditions, especially during the drying stage, which are unique to the geographical boundary and require skill. Therefore, it has a distinct association with the geographical boundary. Production Method: In the production of Kaymaklı Kuru Kaymağı, milk obtained from cows raised within the geographical boundary is used. After milking, the collected milk is filtered with a white and fine cheesecloth in food-grade containers. For boiling the milk, a special oven known as "tandır evi" is used. Tandır evi is buried underground, has a depth of 60 cm, a diameter of 62 cm, a window on the ceiling, and is a single-room structure. The tandır evi is fueled with straw and animal manure, and iron rods, 65 cm in length and 3 cm in width, are placed in a cross shape on top. Eight liters of milk are put into a copper pot and placed on the iron rods for boiling. After boiling for 5 minutes, the pot is removed from the tandır. While the fire in the tandır is in the form of embers, a copper tray with a diameter of 63 cm and a depth of 3.5 cm is placed over it. Once the tray is heated, the boiled milk, strained through a white cheesecloth, is poured onto the tray gradually, starting from a height of 10 cm and going up to 1 meter. The foam formed on the surface of the milk at this stage contributes to the porous structure of the clotted cream. Since the clotted cream is not cooked over intense heat, to prevent the fire from intensifying again, the chimney of the tandır evi, embedded in the ground, is blocked with a fabric bundle, and the milk is left to cook for 6-7 hours. After the clotted cream is cooked, it is separated from the edges of the copper tray using a knife. Using a 1 m-long, 1 cm-diameter rolling pin (oklava), the clotted cream is lifted from the tray. When removed from the tray, the clotted cream takes on a semi-circular shape and is placed on a reversed sieve. The sieve has a radius of 40 cm, a height of 30 cm, and approximately 0.8 cm-diameter holes in the base. It is made of wood around the edges and leather strings on the perforated side. The process of lifting the clotted cream without breaking it and placing it on a specially made sieve requires skill. The clotted cream is dried by leaving it on the perforated sieve at a temperature between 4-12°C in a shaded area with compliance to food hygiene criteria for 24 hours. The perforations in the sieve allow equal and simultaneous drying of all sides of the clotted cream by taking in air from the top and bottom under the same conditions. The production of Kaymaklı Kuru Kaymağı can be done throughout the year. Kaymaklı Kuru Kaymağı can be stored in the refrigerator for 14 days. Without breaking the cold chain, it can be preserved between -1 to -18°C for up to 1 year. Kaymaklı Kuru Kaymağı is presented for sale in semi-circular shapes and in packaging suitable for contact with food.