Yuksekova Cirek Cheese Description and Distinctive Features of the Product: Yüksekova Çirek Cheese is produced entirely with sheep's milk during the spring and summer months. The cheese curd is manually rolled into thin sheets after boiling and then rolled into a cylindrical shape after being spread with a mixture of lor cheese. The lor cheese used in production is produced using whey obtained from the previous Yüksekova Çirek Cheese production. In the geographical context of Yüksekova Çirek Cheese, names such as "penire çırık" or "penire çırkırı" are also used, which mean "elastic or boiled cheese."The historical roots of Yüksekova Çirek Cheese are closely tied to its geographical boundary. Production Method: In the production of Yüksekova Çirek Cheese, preference is given to the milk of sheep that grow within the geographical boundary. It is produced using exclusively sheep's milk during the spring and summer months. Milk, obtained without breaking the cold chain, is filtered and then fermented at the milking temperature of 32-34 °C. In the curdling of milk, typically a commercial liquid cheese rennet is used at a rate of 0.2% for 100 liters of milk. Curdling is completed within 30 minutes to 2 hours, depending on the strength and quantity of the rennet. The resulting curd is broken into small pieces, filled into cloth bags with ladles, and placed on a sloped surface. The bags are weighted down, and the whey is allowed to drain for 5–6 hours. The cheeses, removed from the cloth bags, undergo fermentation at room temperature for 1–1.5 hours. The taste of the curd is checked, and if it has soured, it is considered that the fermentation is complete. At this stage, the pH value of the curd is between 4.90 and 5.20. The raw cheeses are sliced and boiled in vats. Boiling is done at 70–80 °C, in 5% saltwater, and lasts for 5–6 minutes. The boiled curd is removed with a sieve, placed on a flat surface, and manually stretched into a sheet. After breaking the curd into small pieces, the drained whey is transferred to another pot, boiled, and left to rest for 20–30 minutes. The solution at the top is removed, and the lor cheese accumulated at the bottom of the pot is filled into cloth bags. These bags, weighted down, are left to drain at room temperature for 24 hours. The obtained lor cheese is preserved for use in the production of the next Yüksekova Çirek Cheese. From the lor cheese obtained from the previous Yüksekova Çirek Cheese production, a small amount (10% by ratio) is taken, and a mixture is prepared by adding a small amount of water and salt. This mixture is then spread onto both surfaces of the stretched cheese sheet, which is rolled into a cylindrical shape to give it its final form. Following this process, the cheeses are left to cool at room temperature for 15–20 minutes. They are then weighed and wrapped in plastic film suitable for food contact, and after 10 days of aging, they are ready for consumption. Yüksekova Çirek Cheese can be stored for 7-15 days at +4°C in conditions where it is not exposed to light.