His master explained how to understand the real ‘Kars cheese’

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His master explained how to understand the real 'Kars cheese'




İlhan Koçulu, the master of Kars kashar, who received a GEOGRAPHIC sign certificate, explained how to distinguish the real from the fake.


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İlhan Koçulu, the master of Kars kashar, who received a GEOGRAPHIC sign certificate, explained how to distinguish the real from the fake.


İlhan Koçulu, the master of Kars kashar, who received a GEOGRAPHIC sign certificate, explained how to distinguish the real from the fake. Expressing that Kars cheddar shows a color from straw yellow to egg yolk, to dark yellow, Koçulu recommended that products with the geographical indication emblem should be consumed.İlhan Koçulu, one of the famous masters of the world famous Kars gruyere and cheddar, said that after receiving a geographical indication, the interest in kashar cheese increased. Stating that when demanded Kars kashar is in demand, it is produced in the form of Kars Kashar cheese in various regions of the country and offered to the market in metropolitan cities, Koçulu said, “Record the characteristics and taste of Kars cheese coming from nature and pasture. But you will say, ‘How do we know?’ Then look for the geographical indication emblem on the product you bought. Again, there is a special emblem of the geographically marked Kars Kashar cheese, ask for that emblem. Because those emblems cannot be used by every manufacturer. Because they are used on permission. Ask for the prezidium logo in Kars gruyere.

Providing information about the characteristics of Kars cheese, Koçulu said, “The geographically marked Kars cheese has a color from straw yellow to egg yolk, towards dark yellow. Kars cheese has a sweet yellowness, but this summer does not retain the yellowness of its flower. On the 5th or 5th chewing, salt-ice forms in our mouth and immediately disperses like cookies. Aged Kars cheddar from the back of the tongue gives the feeling of butter and milk aroma. It feels like a layer of butter on the tongue. It consists of milk cream and distinctive milk taste. Kars cheese contains over 55 percent dry matter. The taste of salt does not make you feel too much. ”“ REAL GRAVYER KOKMAZ ”Noting that there is a wrong perception that it smells about snow gruyere, Koçulu said: : “Does not smell gruyere. The gruyere that smells excessively is the gruyere that is lacking in the production process. i must be round and shiny inside. Their size should be from roasted chickpeas to large hazelnuts. Sometimes it can be as small as a walnut. Closed eyes or long worm-shaped eyes are the eyes we don’t prefer. The color of the gravy can be from light straw yellow to dark egg yolk as in Kars cheddar. Because the number of yellow flowers is very high in May, various flowers are yellow in June and the number of flowers decreases in July and August, so there is a relaxation in the color of cheese.Koçulu listed the features of the gruyere as follows:

“Again, the most basic feature of gruyere cheese is that it should be a little harder than cheddar with its soft elastic feature, but its unique aroma. When taken into the mouth, that aroma should envelop the inside of the mouth. There are hundreds of thousands of sleeping friendly bacteria in each hole of the gruyere. and enriches the flora that supports our basic nutrition. For this reason, I define Kars gruyere as a digestive aid product like medicine. “

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