Van Herbed Cheese

Van Herbed Cheese is a highly flavorful and salty cheese unique to the Van and Hakkâri regions, made with local herbs. It is typically produced from sheep’s milk, although cow’s or goat’s milk may also be used. This cheese has been officially registered by the Turkish Patent and Trademark Office under the designation “Place of Origin”, effectively bringing the region’s natural and cultural heritage to the table.

The most distinguishing feature of this cheese is the use of approximately 20 different aromatic herbs in its production. Herbs such as sirmo (wild garlic) and thyme impart a distinctive flavor and aroma to the cheese. The herbs are evenly distributed throughout the cheese, which can range in color from white to yellow. When cut, it has a smooth and glossy surface. The total quantity of herbs does not exceed 2% of the cheese’s overall weight.

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To make Van herbed cheese, the regional herbs—such as sirmo and thyme—are first collected in spring, washed, and soaked in salted water. Once the milk has been fermented and curdled, the herbs are added to the curds. The resulting cheese is then placed into molds and salted. Traditionally, the cheeses are packed into clay pots or barrels, buried underground, and left to mature for 4 to 7 months. This extended aging process allows the flavor to develop fully and the aroma to deepen.