Kemalpasa Dessert Description and Distinctive Features of the Product: Kemalpaşa Dessert / Mustafakemalpaşa Cheese Dessert / Mustafakemalpaşa Dessert is a sweet consumed by baking a dough made with fresh unsalted teleme cheese, semolina, flour, eggs, and a leavening agent, giving it a half-sphere shape, and then soaking this semi-finished product in syrup. The characteristic feature of Kemalpaşa Dessert / Mustafakemalpaşa Cheese Dessert / Mustafakemalpaşa Dessert is the fresh unsalted teleme cheese used in its composition. The history of Kemalpaşa Dessert / Mustafakemalpaşa Cheese Dessert / Mustafakemalpaşa Dessert dates back to a century ago. It is said that the production of this dessert started with a cheese sweet made by a migrant woman at home for her children. Initially produced on a household scale and known within a limited community, this product gradually became a commercial product when it was introduced to the consumption of the people in the Mustafakemalpaşa district of Bursa province in the 1920s. The local ice cream maker of that time, Ahmet Bey, began selling the product he prepared at home in his business, thus giving the product commercial characteristics. As the product gained popularity and acceptance among the public, the number of people engaged in its production and trade increased. Different composition recipes were developed through trial and error. The dessert, initially included in Ahmet Bey's small-scale business, gained recognition outside the district after employees who worked with him opened their own production units. Between 1955 and 1965, the production of Kemalpaşa Dessert / Mustafakemalpaşa Cheese Dessert / Mustafakemalpaşa Dessert predominantly used cheese obtained from the milk of sheep intensively bred in the district, making the production of the dessert seasonal. In the following years, there was a compulsory shift from sheep's milk to cow's milk. The main reasons for this were the increasing demand and the fact that the aroma of teleme cheese made from sheep's milk was not favored by the new consumers. While copper pots and pans were used in the production of the dessert until the 1970s, today, stainless steel and double-walled pots are used. Initially, the product was entirely handmade, but by the late 1970s, with the development and implementation of dough cutting and stacking machines, it became an industrial product. The increase in production and revitalized commercial life allowed the dessert to spread more widely across the country. However, to extend the short shelf life of the dessert, there was a need for new techniques. Various experiments were conducted to allow the desserts, initially dried in the sun after baking, to be placed on the shelves of markets, especially in Istanbul. While the method of leaving the dessert to dry in the sun after the initial baking was suitable at first, it was not always possible to benefit from sunlight. Therefore, a second heat treatment was introduced through the re-baking technique to minimize the water content in the product, extending its shelf life. These years also marked the beginning of producing a smaller version of the dessert, thereby expanding the product segment. The 1980s, particularly with the introduction of double baking, witnessed an increase in the quantity of desserts sent to Istanbul. The development of the tray cutting machine in 1985 is an indicator that over the years, technology has been adapted to the dessert by the local community (local masters). Thus, the manual step of arranging the trays before baking gradually disappeared, leading to a shift towards more industrialized production. Since those years, although the production technique used in making the dessert remained the same, production facilities based on technology began to be used. This product, originating from the Mustafakemalpaşa district, has become a well-known and produced dessert throughout Turkey today.