Divle Obruğu Cheese
A sheep-and-goat milk tulum cheese aged in the Divle Sinkhole cave in Karaman, with a reddish moldy rind. A geographically-indicated specialty cheese with an intense, salty-sharp flavor.
What Is Divle Obruğu Cheese?
Divle Obruğu cheese is a tulum cheese made from sheep and goat milk, matured in a natural cave called Divle Obruğu in the Ayrancı district of Karaman. The cave's cool, humid and distinctive microenvironment forms a characteristic reddish mold layer on the surface of the cheese.
This natural maturation gives the cheese an intense, salty and sharp taste with a distinctive aroma. It is a special, limited-production cheese protected by a geographical indication.
Nutritional Values of Divle Obruğu Cheese
Like mature tulum cheeses, Divle Obruğu cheese contains around 360 kcal of energy per 100 grams, high protein and fat; since it matures with salt, its sodium is high. Values are approximate, based on a similar profile.
How Should Divle Obruğu Cheese Be Consumed?
Since it is an intense, salty and fatty cheese, Divle Obruğu cheese should be consumed in moderation; even a small amount gives a distinct taste. It is considered part of a balanced diet.
This information is general; Divle Obruğu cheese is a food, not a substitute for medical treatment.
How Is Divle Obruğu Cheese Chosen?
Good Divle Obruğu cheese has a cream-yellowish interior, firm-oily texture, carries its distinctive reddish mold traces, and comes from the genuine production site. Overly dry specimens, ones with an off-mold smell, or ones of unclear origin should not be preferred.
- Interior should be cream-yellowish, firm-oily
- Should carry its distinctive aroma
- Should be sourced from the genuine production site
How Is Divle Obruğu Cheese Stored?
Divle Obruğu cheese is stored in the refrigerator, wrapped in a covered container, so it does not dry out and its strong smell does not spread. Its oily-salty structure makes it relatively durable; still, it should be consumed within a reasonable time.
Using Divle Obruğu Cheese in the Kitchen
Divle Obruğu cheese is used mostly at breakfast and on appetizer plates; also in small amounts in pasta, börek and salads. Because of its intense taste, it is also grated to add depth to a dish.
Why Does Divle Obruğu Cheese Have Red Mold?
The obruk cave's distinctive humidity, temperature and microorganism environment causes a natural reddish mold to develop on the surface of the cheese; this mold gives the cheese its characteristic taste and appearance.
Frequently Asked Questions
Why is Divle Obruğu cheese special?
Being matured only in a specific natural cave, its distinctive red mold, and its limited production make it a geographically indicated, special cheese.
What does Divle Obruğu cheese taste like?
It is intense, salty, sharp and aromatic; as maturation deepens, its taste becomes even more pronounced.
What milk is Divle Obruğu cheese made from?
It is made predominantly from sheep milk, often together with goat milk; these milks give the cheese a rich and characterful taste.