Ezine Cheese Description and Distinctive Features of the Product: Ezine Cheese is a full-fat tin-type cheese produced by blending milk from sheep, goats, and cows, which are nourished by the natural endemic vegetation, climate, and water sources within the geographical boundary covering the production region. Depending on the season, the cheese is produced by blending sheep's milk at a rate of 35-45%, goat's milk at a minimum of 40%, and cow's milk at a maximum of 25%.The production of Ezine Cheese starts in March and continues until the end of August, utilizing the milk obtained from sheep, goats, and cows during the seasonal period. The region where Ezine Cheese is produced is influenced by both the vegetation and climate of Mount Ida (Kaz Dağı). Mount Ida provides the region with abundant rainfall, rich vegetation, and plenty of oxygen. The vegetation includes numerous aromatic plants such as marjoram (Origanum majorana L.), wild oregano (Origanum vulgare), sage (Salvia officinalis L.), mint (Mentha longifolia L.), lemon balm (Melissa officinalis L.), and thyme (Thymus vulgaris L.). The plants consumed by animals contribute to the taste and aroma of the milk. The milk used in the production of Ezine Cheese is obtained from Tahirova, Sakız, Dağlıç, and Sakız+Dağlıç crossbreed sheep, Black Holstein dairy cows, and Karakeçi (kılkeçisi) and Turkish Saanen goat breeds.Ezine Cheese has a light yellow color with a hint of white, a moderately firm yet not brittle texture, and a few small-sized pores in the cheese mass. The cheese has a "creamy" aroma derived from the milk fat in its composition and a "cooked milk" aroma resulting from the applied heat treatment. The taste and aroma characteristics of the sheep, goat, and cow milk used in production also influence the cheese's flavor. Additionally, the direct effect of proteins, fats, and lactose in the milk composition, as well as enzymatic, chemical, microbial reactions, result in the characteristic and fundamental tastes of "salty," "sour," and "sweet" in the product. Ezine Cheese uses sea salt obtained from the sea in its production. The use of sea salt prevents the cheese from melting and crumbling, allowing it to release its moisture easily during maturation.Only natural whey yeast is used in the production of Ezine Cheese.In the production of Ezine Cheese, no food additives are used other than the blend of sheep, goat, and cow milk, natural whey yeast, and sea salt. Production Method: Characteristics of the Milk Used: In the production of Ezine Cheese, milk from sheep, goats, and cows gathered within the geographical boundaries is used, with the ratios adjusted according to the season; sheep's milk at 35-45%, goat's milk at a minimum of 40%, and cow's milk at a maximum of 25%. The milk used in Ezine Cheese production does not contain antibiotics or substances that inhibit/neutralize acidity in milk, and no processes are performed to alter the composition of milk, such as skimming fat or adding water. The milk is delivered to the facility without altering its natural composition, and only milk with high microbiological and hygienic quality is used in cheese production. Preparation of the Culture: The culture used is obtained from the teats of suckling animals (preferably calves) in the suckling stage. To use the culture throughout the year, well-salted abomasums are pounded and stored in bottles until they turn into a powdery consistency. When needed, it is dissolved in warm water and added to the milk.Characteristics of the Salt Used: Processed sea salt, as defined in the Turkish Food Codex Salt Regulation, is used in the production of Ezine Cheese. The salt used is purified from foreign substances, and drinking water is used when making brine. Production of Ezine Cheese: The production of Ezine Cheese begins in March, which is the production period for sheep and goat milk. The milk to be processed is pasteurized at 67°C for 30 minutes, then coagulated with abomasum enzyme at 32-34°C to facilitate curd formation. The milk is coagulated in vessels with a capacity of 1500 liters. Depending on the milk's volume, 120 to 170 grams of culture is used. No cultures are used in the production of Ezine Cheese. After the curd mass forms and is cut, it is left to stand for about 30 minutes to separate the whey. Subsequently, pressure is applied using cheesecloth to expedite the draining process. At this stage, the curd mass consolidates and teleme cheese formation occurs. After the teleme cheese forms and is cut into molds, it is left to soak in brine prepared with 14-16 Bome sea salt to achieve the desired taste and aroma. The cheese molds, taken out of brine, are arranged in a single row in containers, sprinkled with dry salt on top, and left to rest for 10-12 hours. After this process, excess water is removed, the containers are filled with cheese, brine is added, and the containers are sealed airtight. To acquire the desired characteristic taste and aroma, the cheese containers are matured for a minimum of 8 months in cold storage at a temperature of 2-4°C. The maturation process of Ezine Cheese is visually assessed by opening and closing the containers periodically until the cheese reaches its maturity. The maturation period of Ezine Cheese is always mentioned on the label.Sale of Ezine Cheese: Ezine Cheese is sold either in brine containers or vacuum-sealed packages, depending on customer preferences.