Kemaliye Dried Cream/Eğin Dried Cream

Kemaliye Kuru Kaymağı, also known in literature as "Eğin Kuru Kaymağı", is a registered food product unique to the Kemaliye district of Erzincan, belonging to the category of dairy products other than cheese and butter. Following an application initiated by the Kemaliye Municipality on 26 January 2023, the product was granted protection under the status of "Geographical Indication" by the Turkish Patent and Trademark Office on 2 September 2025 with registration number 1769. This registration confirms that the product's production method and cultural heritage are officially recognized as belonging to a specific geographical area.

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Kemaliye Kuru Kaymağı is regarded as a key element of the region's centuries-old culinary culture and traditional craft heritage. Historically central to the tables of Kemaliye households, the product has been evaluated within the municipality's branding and cultural heritage preservation initiatives and officially registered as a mark of the local craft tradition and culinary identity. The production techniques and preservation methods reflect the traditional knowledge passed down from generation to generation by the local population.

The production process involves the prolonged reduction of milk at high temperatures and controlled cooking techniques. Approximately 50 kilograms of milk are boiled for several hours on a tandır oven until significantly concentrated. The resulting dense milk mass, reduced in volume to about 5–6 kilograms, is transferred into copper vessels with high edges.

In the second stage of cooking, these vessels are placed over a low fire, and the heat is continuously monitored until early morning to achieve the desired consistency. This slow and prolonged thermal treatment is essential for developing the unique physical structure of the dried kaymak.

After cooking, the product is left to cool at room temperature, then sliced into specific shapes and prepared for storage. To ensure long-term preservation without spoilage, the traditional method favors small, glazed ceramic cubes with narrow openings. This distinctive production and packaging methodology aims to enhance the resistance of dairy products to spoilage and naturally extend their shelf life. With this production characteristic, Kemaliye Kuru Kaymağı holds a distinctive position among the nine geographical indication gastronomic products of Erzincan cuisine.