Cheeses of Turkey: 3. Varieties containing herbs or spices

Abstract

-Ripened cheese varieties containing herbs are traditional in Turkey and have been manufactured for more than 200 years in the east and southeast of the country. They are manufactured from raw milk, semi-hard in texture and salty in taste and have the aroma of garlic or thyme due to added herbs. Twenty-five types of herb, including Allium, Thymus, Silene and Ferula species which are most popular, are used individually or as appropriate mixtures. The most popular of these cheeses is Otlu which is produced mainly in the Van province of Turkey in small dairies and villages, but now is produced in other cities of the eastern region of Turkey and its popularity increases continuously throughout Turkey. The manufacturing technology, chemical, biochemical and microbiological status of Otlu cheese and the most common herbs used in its manufacture are reviewed. The possible effect of herbs used on the biochemical and microbiological characteristics of the cheeses are discussed also. In addition, some varieties of Otlu cheese and cheeses flavoured with spices (chilli pepper, black pepper, cinnamon, allspice, mint, thyme, cumin, etc.), including Carra, Surk and related cheeses, are discussed briefly.cheeses of Turkey / Otlu cheese / herbs / spice / proteolysis / microbiology

SPME/GC-MS Characterization and Comparison of Volatiles of Eleven Varieties of Turkish Cheeses

“…Higher levels of terpenes in Van Otlu cheese resulted from the manufacturing practices as the addition of some special herbs, including Allium, Thymus, Silene, and Ferula species individually or as appropriate mixtures in the manufacture of this type of cheese, is common. [12] Canak cheese also differed from the other cheeses by being associated with high levels of esters and acids; but it was closely located on the plot with Van Otlu. The cheese is ripened in earthenware pots underground for a long period (probably 1 year) and it is characterized by a sharp and piquant taste due to high levels of lipolysis.…”

Cheeses of Turkey: 2. Varieties ripened under brine

“…It was reported that the use of different herbs and their level significantly influence the chemistry, biochemistry and sensory characteristics of Otlu cheese. The manufacturing technology and its characteristics were reviewed extensively by Hayaloglu and Fox [31].…”

Volatile Composition, Antioxidant and Antimicrobial Activities of Herbal Plants Used in the Manufacture of Van Herby (OTLU) Cheese

“…Much information on technological properties and manufacturing protocols of the Otlu cheese are available in literature (Tuncturk and Coskun ; Tarakci et al . ; Coskun ; Hayaloglu and Fox ; Tarakci and Temiz ). However, there is no report on biological activities and aroma compounds of the herbs added Van Otlu cheese.…”

“…Dill, chervil, chives, sage, red pepper, parsley, garlic, tarragon, onion, thyme, anise, caraway and black cumin are among these flavoring materials (Tarakci and Temiz 2008). Much information on technological properties and manufacturing protocols of the Otlu cheese are available in literature (Tuncturk and Coskun 2002;Tarakci et al 2004;Coskun 2005;Hayaloglu and Fox 2008;Tarakci and Temiz 2008). However, there is no report on biological activities and aroma compounds of the herbs added Van Otlu cheese.…”