--- title: Gümüşhane Deleme Cheese slug: gumushane-deleme-cheese-f3d42 url: /detay/gumushane-deleme-cheese-f3d42 type: article language: English entity: primary: Gümüşhane Deleme Cheese type: article disambiguation: Authentic Gümüşhane Deleme cheese: A unique, semi-hard cow's milk cheese from Turkey. categories: - name: Gastronomy slug: gastronomi url: /kategori/gastronomi - name: General Knowledge slug: genel-kultur url: /kategori/genel-kultur tags: - Raw Milk - Gümüşhane Deleme Cheese - Cheese Production - Traditional Cheese - Geographical Indication author: Melahat Pamuk created_at: 2025-08-16T18:11:25.344679+03:00 updated_at: 2025-08-31T14:47:57.092966+03:00 image: https://cdn.t3pedia.org/media/uploads/2025/08/16/UikvnmfWilGrQGDcTsOllYlDthOxu5FV.jpeg --- # Gümüşhane Deleme Cheese ## KURE Information Cards ![ece8b2a3-ec0e-411d-96b8-4afccd8b1d25.jpeg](https://cdn.t3pedia.org/media/uploads/2025/08/16/O4NOc5S4NayfpBoYrZibiUW93vrdeLt9.jpeg) *Gümüşhane Deleme Cheese* | Field | Value | |-------|-------| | Registration Date(Text) | 17.03.2021 | | Registration Number(Text) | 694 | | Product / Product Group(s) | Cheeses | | Main Ingredients | Cow’s Milk | | Type of Geographical Indication | Designation of Origin | | Origin(s) | Gümüşhane,Türkiye | ## Article Content **Gümüşhane Deleme cheese** is a traditional cheese variety unique to Gümüşhane province of Türkiye, registered with a geographical indication (*mahreç işareti*). The product, applied for registration on March 14, 2018, was officially registered on March 17, 2021, and has a strong link of production and reputation with Gümüşhane. Its production and processing can only be carried out within this geographical boundary. ![Image](https://cdn.kureansiklopedi.com/media/uploads/2026/02/11/gumushane-deleme-cheese-f3d42-peynir_1166.jpg) *Deleme Cheese (Tarım Orman Bakanlığı)* ### **General Characteristics** [Gümüşhane Deleme cheese](/en/detay/gumushane-deleme-peyniri-4db92/llms.txt) is semi-hard in texture, non-porous, smooth, and can melt when heated. This yellowish-colored cheese is distinguished by its pronounced milk aroma and slightly sour (acidic) taste. Only cow’s milk is used in its production. The fact that it is obtained from raw milk using produced from raw milk by natural acidification, without the use of rennet. ### **Production Process** Cheese production begins with separating the cream from milk fat after milking using a cream separator. The skimmed milk is rested at a temperature range of 8–20°C for 1 to 5 days to allow natural acidification. During this process, the pH of the milk decreases to around 4.9–5.5, and the milk coagulates naturally. The resulting curd is heated in a cauldron, cut, and strained in cheesecloth bags. The curd is then placed back into the cauldron; twice the amount of milk with at least 3.5% fat content and about 20% water is added, and the mixture is heated. This mixture is kneaded continuously until elastic dough is obtained. The cheese dough is then salted at a ratio of 1–1.5%, kneaded, shaped, and tightly packed into food-grade containers. The product can be consumed fresh or, optionally, matured underground for at least 3 months. ### **Production Period and Consumption** Gümüşhane Deleme cheese is a product that can be produced throughout the year. Although it is commonly consumed fresh, its matured form is also widely preferred. Thanks to its meltable texture, it can be used in various dishes as well as at breakfast. It is most commonly consumed with water. ### **Geographical Boundary and Inspection** All stages of production must be carried out within the borders of Gümüşhane province. In particular, the acidification of raw milk, the separation of whey, and the specific flavor formation require traditional knowledge and craftsmanship. Inspections are conducted at least once a year by a board of at least 5 members coordinated by the Gümüşhane Chamber of Commerce and Industry. Additional inspections may be performed when necessary or upon complaint. ## Academic Sources and References 1. Türk Patent ve Marka Kurumu. “Gümüşhane Deleme Peyniri - Sicil Belgesi.” Coğrafi işaretler Portalı. Accessed August 16, 2025. https://ci.turkpatent.gov.tr/Files/GeographicalSigns/f914ceac-bdcf-4c78-8169-3373ea508446.pdfTürk Patent ve Marka Kurumu. “Gümüşhane Deleme Peyniri.” Coğrafi işaretler Portalı. Accessed August 16, 2025. https://ci.turkpatent.gov.tr/cografi-isaretler/detay/38535T.C. Tarım ve Orman Bakanlığı. “Gümüşhane Deleme Peyniri.” T.C. Tarım ve Orman Bakanlığı. Accessed August 16, 2025. https://gelenekselpeynirler.tarimorman.gov.tr/Peynir/Detay/1166 ## Related Articles - [Erzincan Tulum Cheese](//detay/erzincan-tulum-cheese-53a65/llms.txt) - [Yozgat Çanak Cheese](//detay/yozgat-canak-cheese-8081c/llms.txt) - [Antakya Carra Cheese](//detay/antakya-carra-cheese-3cd7f/llms.txt)