Silter

Silter is a type of cheese originating from Turkey. It is named after the Silter region in the province of Sinop, where it is primarily produced. Silter cheese is a semi-hard, cow's milk cheese with a slightly salty taste and a unique aroma. It is often used in a variety of dishes, including pasta, salad, and sandwiches.

History

The production of Silter cheese dates back to the early 19th century. It was traditionally made by local farmers in the Silter region, who used their own unique methods and techniques. Over time, these methods have been passed down through generations, and Silter cheese has become a significant part of the local culture and economy.

Production

Silter cheese is made from cow's milk. The milk is first pasteurized and then cooled to a specific temperature. Rennet is added to the milk to start the coagulation process. The curd is then cut into small pieces and heated to separate the whey. The curd is then pressed into molds and left to mature for a period of time. The cheese is then salted and left to age for several months.

Characteristics

Silter cheese is a semi-hard cheese with a slightly salty taste. It has a unique aroma, which is a result of the specific bacteria used in its production. The cheese has a smooth, creamy texture and a pale yellow color. It is often used in cooking, as it melts well and adds a rich flavor to dishes.

See also

• List of Turkish cheeses
• Cheese making
• Food culture in Turkey