Mus Old Cheddar Description and Distinguishing Features of Muş Aged Kashar: Muş Aged Kashar is a creamy-colored cheese produced from the milk of sheep that feed on endemic plant species within the geographical boundary. It is balanced in taste and aroma by adding goat and cow milk. The cheese undergoes a maturation process, and due to the necessary waiting period for maturation and the formation of its texture, it does not carry the risk of pathogenic bacteria or diseases. It has a long shelf life. Production Method: Cleaning: The milk, filtered through a 1mm thick sponge and a 4-layer cheesecloth, is transferred to cleaning separators to remove visible dust and bacteria. Standardization: The ratio of sheep's milk is 45-50%, and the remaining part is proportioned with 30-35% cow milk and 15-20% goat milk. Heat Treatment: The milk is transferred to a cheese-making boiler. Steam is applied to the milk, raising its temperature to 32°C. Fermentation: The milk heated to 32°C is fermented with completely natural cheese rennet (calf or lamb rennet) at a rate of 8-10%. The milk undergoes fermentation for 45-60 minutes. Curd Formation: Curd is obtained from the milk fermented for 45-60 minutes in the cheese-making boiler. Curd Breaking: The curd obtained after 45-60 minutes is subjected to a curd-breaking process by adding steam. The temperature of the curd is increased to 38°C during this process to prevent a drop in temperature and to facilitate better draining of the whey. This process lasts for an average of 20 minutes until the curd is completely broken. Fermentation of the Curds: The clusters obtained after breaking are passed through a draining drum. Meanwhile, the obtained curds are left to ferment briefly. Separation of Whey: The curds broken in the cheese-making boiler are transferred to the vats, and the whey is separated through the drainage system located at the bottom. Thus, the curds separated from the whey are transferred to the vats. Pressing the Curds (Pressing) (1): The clusters obtained after passing through the draining drum are placed in vat press cloths. Subsequently, weights are placed on them to press and drain the remaining water thoroughly. This process takes an average of 25-30 minutes. Cutting: The drained cheese is cut into large molds using a knife. The first cutting is completed. Pressing the Curds (2): The cut cheese is transferred to another vat. It is allowed to rest for a short time to release its remaining water. Then, the cheese molds are cut into pieces using a special cheese cutting device. The cut cheese pieces are placed on the vat, covered with cheesecloth. To allow the cheese to absorb the residual whey, barrels containing 45-50 kilograms of water are placed on top for weight. This process takes 2-3 hours, allowing the curd to rest. Thus, the curd is rested. Extension and Leaf Opening Controls: After allowing the curds to rest in the vats, extension and leaf opening processes are carried out to check if the whey has been completely released. The purpose here is to ensure that the curds have fully absorbed the whey before boiling. Placing Checked Cheeses in Baskets: The cut cheeses are checked and placed in stainless steel perforated baskets, each weighing 12 kg. Wet Boiling: After 2-3 hours of pressing the curds, the curds are placed in stainless steel perforated baskets, each weighing 12 kg. These baskets of curds are then placed in boilers containing hot water heated to 62-67°C until half the depth of the curds. The curds are stirred with a stick for about 2-3 minutes and then removed from the boiler. Elbow Kneading: The curds removed from the boiler are placed on a counter where they are kneaded using elbow movements.-Salting: The curd kneaded with elbow movements is salted using a calculated amount. This salting process, known as dry salting, is repeated four times. The salted cheeses are placed in iron hoops and then left on the counter. This process is known as preliminary maturation and lasts for 24 hours.Maturation (2): After the 24-hour preliminary maturation (1) process, the cheeses are subjected to a maturation (2) process. They are placed on wooden counters with the cheese molds turned upside down. This process takes approximately 35-40 days. On days without wind or rain, all windows are opened to allow air circulation for the second maturation process. In the second maturation process, the cheese molds on the wooden counters, shaped like wheels, are stacked in pairs. They are then flipped every 2 days to ensure better maturation. Wrapping in Greaseproof Paper: After the second maturation (2) process, the cheese molds are wrapped in greaseproof paper, placed in sacks called "telis" in groups of five, and the sacks are sewn shut. The sacks, with the mouth stitched, are then sent to a cold storage room where they are allowed to rest and ferment at 0-4°C and 85% humidity. They are turned upside down every 2 days to ensure even salting and drying. This process continues for 4-6 months. The purpose of exposing it to 85% humidity is to prevent the cheese from losing moisture, enhance fermentation, and impart the characteristic flavor and aroma of sheep's milk to the cheese. Packaging and Storage: After the 4-6 month resting period, the cheese is presented to the end consumer either in kilogram portions or in wheel form.