Karaman Divle Sinkhole Tulum Cheese Description and Distinguishing Features of the Product: The tradition of maturing tulum cheeses produced in the Ayrancı district of Karaman Province in the Divle Sinkhole has been ongoing for centuries. The low internal temperature of the cave and the mold flora prevalent in the cave have allowed this tradition to persist until our present years. The product takes its name from the historical Divle Sinkhole located in the Ayrancı district, where storage and maturation take place. Karaman Divle Sinkhole Tulum Cheese is made by blending raw milk obtained from goats, cows, and sheep, which are completely naturally fed in the highlands and pastures within the boundaries of the Ayrancı district (during seasons when they cannot graze, they are fed with dried clover, straw, etc.). The cheese is then pressed into leather pouches made from goat or lamb skin and matured in the Divle Sinkhole for approximately 5-6 months before being presented for consumption. The main distinguishing feature of this tulum cheese is its maturation in a cave called an "obruk" in the region. This cave has a unique indigenous mold flora, and after about a month, blue, then white, and later brick-red colored mold fungi develop on the surface of the tulum cheeses placed in the cave. The drying of the formed mold is considered the complete maturity of the cheese, taking on a brick-red color on the outer surface of the tulum. This maturation period lasts around 5-6 months. Tulum cheeses matured with red mold are removed from the sinkhole for sale in October-November. The cave, named "obruk," lies approximately 1.5-2 kilometers southeast of the village, extending east-west under a hill. It is about 150 meters long. The transfer of cheese to and from the sinkhole is carried out with an elevator installed on top of the hill. The sinkhole serves as a natural cold storage, with an internal temperature of 4 ± 1 degrees Celsius and a relative humidity of 80% ± 5. The internal temperature of the sinkhole is +22 degrees Celsius in winter, and during this period, there is no product inside the sinkhole. Production Method: Raw milk obtained from goats, cows, and sheep that graze in the highlands and pastures within the boundaries of the Ayrancı district is mixed in a ratio of 1/1/8 (goat/cow/sheep). The mixture is filtered using clean cloths. After heating the milk to 32-34 degrees Celsius, 10 milliliters of cheese rennet (diluted 4-6 times with cold water) is added to 100 kilograms of milk, and the mixture is left to ferment for 80-90 minutes. The rennet used can be from abomasum (calf stomach) or any cheese rennet produced by microbiological or traditional methods. Once the curd (teleme) is fully formed (80-90 minutes), it is broken up and heated to 55 degrees Celsius for 1-2 minutes. The reason for heating the teleme is to facilitate the separation of whey from the curd. After the heated teleme rests for 15-20 minutes, it is placed in clean cloth bags and left to drain under pressure for 24 hours. The teleme taken from the press is sliced with a knife, thoroughly washed with water at 20 to 22 degrees Celsius, and this process is repeated at least 3 times at intervals of 2 hours (until the color of the water remains unchanged). The washed teleme is placed back into the bags and left to drain under pressure for another 24 hours. The finely crumbled cheese is then mixed with 2.7% to 3% salt. The prepared goat or lamb skins are filled tightly with the cleaned cheese, leaving no room for air in between. Depending on the size of the tulum, the tulum is inflated twice per kilogram. The purpose of inflation is to remove the remaining whey from the structure of the cheese. The mouth of the tulum is sewn, and the tulum is left in a cool area on sand until it becomes leak-proof (approximately 8-10 days). After this waiting period, the product is taken to the sinkhole with the information written on the sinkhole tag, including the producer's name, weight of the tulum, type, and entry date into the sinkhole. Under the supervision of the sinkhole guardian, the product is recorded in the sinkhole logbook. It is then placed in a suitable location in the sinkhole. Tulums weighing equal to or less than 1.5 kilograms mature in a minimum of 90 days, while those weighing more than 1.5 kilograms mature in a minimum of 120 days. The products are kept in the sinkhole for approximately 5-6 months from the beginning of June to the end of October. The products removed from the sinkhole are offered for sale without opening the tulums.