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    Geographically Marked Turkish Cheeses
    (Istanbul Aydin Üniversitesi, 2020) Saygili, Derya; Demirci, Hande; Samav, Ufuk
    Turkey is a country with a wide varietyof agricultural and animal products due to its geographical location as well as has a rich culinary culture due to the combination of communities from different cultures. In order to preserve this rich local heritage, registration works are carried out by the Turkish Patent and Trademark Authority and geographical marking is applied to the products. Today, Antep sikma cheese, Diyarbakir knit cheese, Edirne white cheese, Erzurum civil cheese, Erzurum moldy civil cheese, Erzincan tulum cheese, Ezine cheese, Karaman Divle obruk cheese, Kars kasar cheese, Yozgat çanak cheese, Antakya sürk cheese, Antakya moldy sürk cheese, Malkara old kasar cheese and Van otlu cheese were entitled to geographical indication. In this study, it is aimed to protect our products identified with our rich cultural heritage and to introduce geographically marked cheeses while transferring this heritage to future generations
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    Öğe
    Types of Cheese Used in Traditional Turkish Cuisine
    (Peter Lang AG, 2021) Samav, Ufuk; Yetım, Adem; Üner, Mete Han
    [No abstract available]