Van Herbed Cheese

Van Otlu peyniri is a medium-hard, salty cheese made primarily from sheep’s milk, or alternatively from goat’s or cow’s milk, or a mixture thereof, enriched with aromatic herbs native to the region. It has been officially registered by the Turkish Patent and Trademark Office as a “Geographical Indication” and may be produced only in the provinces of Van and Hakkâri.

^{Van Otlu Peyniri} (AA)

Van Otlu peyniri is a medium-hard, salty product with a color ranging from white to yellowish, achieved through the addition of approximately 20 different herb species. The aromas of sirmo (Allium schoenoprasum L.) and oregano are particularly prominent. The type and proportion of herbs used in production influence the flavor, aroma, and appearance; the herb content must not exceed 2% of the cheese’s total weight.

• Herbs are evenly distributed throughout the cut surface.
• It has small pores and a smooth, glossy surface when broken.
• Color: White to yellow

• Dry matter: 46.78%
• Protein: 22.17%
• Fat: 17.29%
• Salt: 5.73%
• Calcium: 378 mg/100 g
• Phosphorus: 416 mg/100 g
• Energy: 246 kcal/100 g

^{Van Otlu Peyniri} (AA)

Required regional herbs—such as sirmo, heliz, mendo, oregano, and siyabo—as well as optional herbs—such as watercress, çöven, and basil—are collected in spring, washed, chopped, and subjected to a brining process. The brine solution is prepared with specific pH, salt, and acidity levels.

Raw sheep’s milk is preferred, but goat’s or cow’s milk may also be used. The milk must contain no additives and must retain its natural composition.

Either commercial liquid starter culture or traditional şirden culture may be used. Locally prepared cultures are often enriched with spices such as black pepper, ginger, and cloves.

A special curd added between layers before the cheese is molded. It is produced by boiling, straining, and salting yogurt-fermented milk. The herb content in cacık is approximately 6%.

Salt conforming to the Turkish Food Codex is used, with a salt concentration of 18–21% in the brine solution.

• Dry Salting: The milk is coagulated with starter culture, mixed with herbs, placed into molds, and salted. The cheese is cut into cubes or placed in containers and buried underground for 4 to 7 months to mature.
• Brine Aging: Teleme obtained from pasteurized milk is stored in brine for 30 to 60 days for fresh consumption.

Van Otlu peyniri may be produced only in the provinces of Van and Hakkâri. The geographical boundary encompasses the region’s unique plant diversity, milk production practices, and traditional production knowledge.