Kirklareli Old Cheddar Cheese Product Description and Distinctive Features: Kırklareli Old Kashar Cheese is a cheese produced in the Kırklareli province using milk obtained from animals raised in the region and natural rennet from whey. In its production, only cow's milk can be used, but it can also be a blend of 30-45% sheep's milk, 25-40% goat's milk, and 15-30% cow's milk. The acidity of the milk used in production is higher than pH 6.40, ranging between 1.028-1.045 g/ml.The effects of grasses, legumes, broad-leaved plants, and shrubs found in the pastures of Kırklareli province on the milk and cheese are as follows: Thanks to legumes, the dry matter content of Kırklareli Old Kashar Cheese is 63-65%; fat content is 27.75-29.75%; protein content is 17-20%; calcium content (mg/kg) is in the range of 6000-6700. The endemic species found in the pastures (such as Asperula littoralis, Centaurea arenaria, Centaurea kilea, Crocus pestalozzae, Euphorbia palustris, Logfia minima, Najas marina, Onosma nigricaule, Poa jubata, Potamogeton nodosus, Salvinia natans, Silena sangaria, Stachys maritima, Thymus striatus VAHL, interruptus, Trapa natans, Trifolium species (especially Trifolium boccanei and Trifolium glomeratum), Apliaceae, Carex sp., Dactylis glomerata, Fescuta sp. (Fescuta arundinacea), Gramineae, Lolium perenne, Medicago sativa, Thymus T.) affect the aroma and taste of milk and cheese. Aroma components passing into the milk through the animal's diet from endemic plant species within Kırklareli contribute to the characteristic taste of Kırklareli Old Kashar Cheese. The natural vegetation resulting from the geographical and climatic conditions affecting the feeding of large and small livestock influences the raw milk characteristics used in cheese production. Production Method: In the production of Kırklareli Old Kashar Cheese, only cow's milk can be used, but it can also be a blend of 30-45% sheep's milk, 25-40% goat's milk, and 15-30% cow's milk.The production stages of Kırklareli Old Kashar Cheese are outlined below: Raw milk collection and inspection: Raw milk produced within the borders of Kırklareli is collected, and tests for antibiotics, acidity, and density are conducted in the collection areas. The raw milk is chilled to 4-6°C within 2-3 hours after milking. In addition to these tests, fat, fat-free dry matter, and preservative tests are performed on the incoming milk to the facilities. Milk with acidity greater than pH 6.40 and free from antibiotics and preservatives is used.Heating: The milk is heated to 30-32°C during the April-October period and 32-35°C during the November-March period. Fermentation: The milk transferred to process tanks where fermentation, curd breaking, curd processing, and filtering processes are carried out is heated to 35°C by opening the steam valve. Rennet from whey is used as the starter culture. The strength of the rennet should be determined before use, as it can vary significantly depending on the composition of the milk, its acidity, and the fermentation temperature. To determine the strength, 25 ml of milk is taken, and a certain amount of a 1/10 rennet solution (approximately 1 ml) is added. The time until the first curd forms is recorded with a stopwatch.