| Van herbed cheese | |
|---|---|
| Country of origin | Turkey |
| Region | Van Province |
| Source of milk | Cows, sheep, goats |
| Texture | semi-hard |
 Related media on Commons | |
Van herbed cheese (Turkish:Van otlu peyniri,Kurmanji Kurdish:Jajî); is a type ofcheese traditionally made from rawsheep milk, thoughcow andgoat milk may be used or added. It is semi-hard in texture, and is produced primarily in the Turkish villages in theVan Province of Turkey.[1][2]
Eastern Turkey has a centuries-long history of producing ripened, herbed cheeses. They are typically semi-hard, and have a salty taste alongside the herb aroma. Herbs typically used in these cheeses includealliums,thyme,Silene vulgaris, andChaerophyllum, among others. Traditionally, cheesemakers making this cheese userennet to coagulate raw sheep's milk, then mix the herbs in with the curds to drain and be pressed. The cheese is thenbrined, and matures underground for 2–3 months.[2] The herbs used in the cheese have antibiotic properties, and therefore increase the cheese's shelf-life.[1]
Otlu, produced mainly in theVan Province of Turkey, is perhaps the most popular of these cheeses. Traditionally, it is made in small dairies and villages, however, as the cheese has grown in popularity, it has seen increased production in larger cities across Turkey.[2]
