From: An important cheese in Turkish cuisine: a research on PGI-registered Erzurum civil cheese
Category | Question | Responses | Participants mentioning this |
---|---|---|---|
Milk characteristics | What type of milk is used in Erzurum civil cheese production? | Cow’s milk | All participants |
What are the required characteristics of the milk? | Must be non-fat | All participants | |
Where do you source the milk from? | Erzurum region | All participants | |
Production process | What are the sequential steps in the production process? | 1. Heating and fermentation of milk → 2. Pulverization of the mixture → 3. Calming | All participants |
Distinctive features | What distinguishes Erzurum civil cheese from other cheeses? | Oil-free | All participants |
Long shelf life | P4, P6, P1, P12 | ||
Diet cheese | P2, P5 | ||
Sustainability and promotion | What actions should be taken to preserve and promote Civil cheese for future generations? | Raising new apprentices and master artisans | P2, P3, P4, P6, P8, P10, P11, P12, P13 |
Promotion at national and international levels | P1, P5, P6, P7, P9, P10, P13 |