İspir Kaymağı

Ispır kaymağı is a dry, medium-hard dairy product traditionally produced in the İspir district of Erzurum, distinguished by its porous structure and appearance resembling honeycomb. It was officially registered as a geographical indication on 22 May 2019 and is protected under Law No. 6769 on Industrial Property. The registration application was submitted by the İspir Chamber of Tradesmen and Craftsmen.

The earliest documented evidence of İspir kaymağı dates back to the 1642 Avarız Defteri. The Ottoman historian Kâtip Çelebi noted that the kaymak produced in İspir was layered in small casks with one layer of kaymak followed by one layer of honey, then pressed; this method enhanced its flavor and prevented spoilage. ^【1】

İspir kaymağı has a whitish color with a yellowish tint, and a dry, medium-hard texture. It contains at least 85% dry matter, 18% protein, and 60% milk fat. The ash content does not exceed 2%, and acidity (expressed as lactic acid) does not exceed 1.7%. The pH range is between 6.58 and 7.00.

İspir kaymağı is produced exclusively from the milk of cows raised in İspir, without removing the milk fat. These cows graze on natural pastures during summer and are fed with hay dried from these pastures during winter. Approximately six litres of milk yield half a kilogram of kaymak.

The production process consists of the following stages:

1. Milk Preparation: The milk is filtered through a thick muslin cloth and boiled.
2. Foaming: The boiled milk is poured from a height of approximately one metre into a tin-plated copper or aluminium tray heated over a wood fire, creating foam.
3. Resting: The tray is placed above a tandır and left undisturbed for eight hours, ensuring the milk does not boil.
4. Collecting the Kaymak: The formed kaymak is cut from the edges of the tray with a knife and folded in half using a wooden tool called an oklava.
5. Drying: The folded kaymak is placed on a wooden surface called a honça and left to dry in a cool room.

During storage, transportation, and marketing, the temperature must not exceed 4 °C.

İspir kaymağı can only be produced in the İspir district of Erzurum. The production process is monitored at least once annually by an oversight body composed of representatives from the İspir District Directorate of Agriculture and Forestry and Atatürk University Hamza Polat Vocational School, under the coordination of the İspir Chamber of Tradesmen and Craftsmen. Inspections verify compliance with the product’s definition and production method, as well as the origin of the milk. Additional inspections may be conducted when necessary.