The last lesson of the Cheese Workshop Divle Obruk Cheese
Cheese Workshop, which has been organized online in cooperation with Antalya Commodity Exchange (ATB) and Antalya Agriculture and Forestry Directorate, has been completed.
The Cheese Workshop, which was attended by a large audience from students to academics, housewives to business people, from security guards to shepherds, reached 50 thousand people.
TOBB Karaman Women Entrepreneurs Executive Board Chairman Ahsen Toktay, who gave the last lesson in the Cheese Workshop, stated that 40 tons of Karaman Divle Obruk Cheese, which is considered among the top 5 cheeses in the world, was produced but 500 tons were sold in the market, emphasizing the importance of the geographical indication. In the Cheese Workshop, which is held free of charge online and lasts for 1 month, a great deal of information was shared, from ancient times to today, from cheese making to today's cheese existence, from cheese varieties to cheese making. Participants from Cyprus, England, Germany, Singapore, Malta, Austria, Jordan, Russia, USA and Switzerland participated in the workshop. In the last week of the Cheese Workshop, Öznur Apaydın Arıkan, the founder of the Milk Dream, talked about the traditional pickled cheese making from shird.
"40 tons produced, 500 tons sold"
TOBB Karaman Women Entrepreneurs Executive Board Chairman and Ala Dükkan founder Ahsen Toktay stated that Karaman Divle Obruk cheese is among the top 5 cheeses in the world. Stating that the Karaman Chamber of Commerce and Industry received a geographical indication certificate for Divle Obruk Cheese in 2017, Toktay said, “The capacity of our Divle Obruk is 40 tons, but 500 tons of cheese are sold in the market. We need to work harder to use the geographical indication more effectively and to raise the awareness of the consumer ”.
"Flavor from 38 meters below the ground"
Explaining that Karaman Divle Obruk cheese is made from 70 percent sheep and 30 percent goat milk, it is matured in special tulips in Divle Sinkhole at 38 meters below the ground at 4 degrees for 6 months, and said, “It gets its flavor from the fatty milk of Ak Karaman and Mor Karaman sheep and the flora of the sinkhole. The cheese kept at 4 degrees with 80 percent humidity is fed by the specific bacteria of the pothole, ”he said.
Noting that a group from France scrapped the Divle Obruk cheese bacteria and took it to France, Toktay said that they could not obtain the same product, and that the product was obtained entirely from the flora of the region.
"Cheese awareness increased"
ATB President Ali Çandır stated that the distance education program, which was initiated in order to continue agricultural education during the pandemic period, continues successfully. “Reaching 50 thousand people in a month in the Cheese Workshop is a great success. I would like to thank all our instructors, trainers and everyone who contributed to their training. ”Reminding that they brought together the cheese richness of Anatolia at the Regional Products Fair YOREX held in 2019, Çandır stated that Divle Obruk Cheese also attracted great attention in YÖREX. Çandır emphasized that they are trying to raise awareness of local products and bring them to the economy.