Van Herbed Cheese Product Description and Distinctive Features: Van Herb Cheese, produced for over 200 years in the provinces of Van and Hakkari, is a cheese primarily made from the milk of sheep, but also from cow or goat milk, or a combination thereof. It is characterized by the addition of approximately 20 different herbs such as Sirmo, Thyme, Siyabo, and Heliz, which grow in the region and surrounding areas. The cheese exhibits a color ranging from white to pale yellow, varying in intensity based on the differences in milk and herbs used. It is of medium hardness, salty, with a dominant aroma of garlic and thyme. Van Herb Cheese is consumed either fresh or matured in brine after salting. What sets Van Herb Cheese apart is the inclusion of herbs with spice properties, making up about 2% of the total mass, and the maturation process involving burial underground in clay or plastic containers for a period of 3-7 months. The distribution of herbs on the cross-section surface of Van Herb Cheese is homogeneous, a characteristic that distinguishes it from plain white cheese. The diversity of herbs used in production is reflected in the taste and aroma of the cheese. In Evliya Çelebi's Seyahatname (Travelogue) mentioning the province of Van, there is reference to a cheese with herbs added as a condiment. The richness of the region's vegetation, coupled with the nomadic lifestyle of the local population relying on animal husbandry, led to a deep knowledge of wild plants and the establishment of the tradition of herb-infused cheese. Van Herb Cheese is consumed by locals throughout the day, becoming a staple in their diet. While traditionally produced in small family-run operations, today, it is industrially manufactured in numerous facilities in the region. The production of Van Herb Cheese is tied to the increase in sheep milk production during April, May, and June, as well as the growth of herbs during these months. However, the preservation of herbs in brine allows for the production of Van Herb Cheese to extend into July, August, and subsequent months. These herbs, besides their use in various foods, hold economic and commercial importance. During the cheese-making season, producers gather these herbs from mountains and different terrains, bringing the surplus to Van city center for sale. Production Method: The raw materials used and the production stages of Van Herb Cheese will comply with the relevant regulations of the Turkish Food Codex. 1. Preparation of Herbs: The herbs listed in Table-1 and Table-2 are used not only in dairy products, especially cheese, yoghurt, and cottage cheese but also as vegetables and spices in some soups. When the herbs start growing in spring, they are collected from the fields, washed with water to remove mud, and finely chopped (up to 0.5-1 cm). The chopped herbs are immediately taken out of boiling water, cooled, and then immersed in brine. The pH value of the brine containing the herbs should be 3.85 (±8%), acidity should be 1.06 (±7%), and salt content should be 5.8 (±12%). 1.1 Sirmo herb is directly immersed in brine after chopping. The brine used can contain between 3% and 8.8% salt. Sirmo herb can be used fresh or stored in brine for an extended period for cheese making. 1.2 Heliz herb is tougher and woody, also a coloring plant. After washing with water, Heliz herb is finely chopped, soaked in boiling water until slightly softened, and then transferred to brine. 1.3 Mendo herb is softer than Heliz, with a higher water content. 1.4 Thyme does not undergo a boiling process; other steps remain the same. 1.5 Sirmo herb, also known as wild garlic, is cut into millimeter-sized pieces, soaked in salty water, and then mixed into the cheese curd during cheese preparation.