Talas Zincidere Kuru Kaymağı

Talas Zincidere Kuru Kaymağı is a distinctive dairy product with a porous and spongy texture, traditionally produced in the Talas district of Kayseri. It is protected under the “Geographical Indication" according to Industrial Property Law No. 6769 and was registered on August 21, 2023. The registering institutions are Kayseri University and Talas Municipality.

This product is a type of kuru kaymak made from cow’s milk, typically presented rolled. Talas Zincidere Kuru Kaymağı ranges in color from white to yellow and requires approximately 15 liters of raw milk to produce 1 kilogram of the final product. Its minimum dry matter content is 55%, and milk fat content is at least 60% by weight. No additives, flavorings, or aroma components are used during production.

Talas Zincidere Kuru Kaymağı has gained a reputation through long-standing production in the Zincidere neighborhood of Talas. It is consumed at breakfast and also used in desserts. The product’s characteristic texture is shaped by the ingredients, production technique, and craftsmanship.

The production stages are carried out according to food hygiene rules:

• Milking: Raw cow’s milk is collected and quickly subjected to heat treatment. For clotted cream production, milk is stored at 0–4 °C.
• Filtering: Milk is filtered through clean cloth or gauze and transferred to suitable containers.
• Clotted Cream Formation: Milk is boiled in shallow vats at around 90 °C. Stirring and frothing create a layer of clotted cream on the surface. Skill is crucial for forming the porous texture. The temperature is lowered to 50–60 °C to bind the cream, and milk is allowed to cool for at least 3 hours.
• Harvesting and Drying: The cream layer adhering to the sides of the vat is carefully cut and removed without tearing using a rolling pin. The cream is placed in sieved containers and dried for approximately one day. The final product is presented in roll or sheet form.
• Storage and Marketing: The product is stored in cool, odorless, and dry conditions below 10 °C. It is packaged in food-safe containers with labels compliant with regulations before reaching consumers.

Talas Zincidere Kuru Kaymağı is produced exclusively within the boundaries of the Talas district of Kayseri. Its historical background and production technique are directly linked to this geographical region. The preparation involves artisanal methods based on local knowledge and experience.

The product’s inspection is conducted under the coordination of Kayseri University and Talas Municipality. The inspection committee includes representatives from Talas Municipality, Kayseri University Safiye Çıkrıkçıoğlu Vocational School, Department of Food Processing, and Talas District Directorate of Agriculture and Forestry. Inspections are performed at least once a year and additionally if complaints or needs arise.

Inspection criteria include compliance with production methods, storage and marketing conditions, and correct use of the Geographical Indication mark and product label. Inspection results are reported to the Turkish Patent and Trademark Office.