Edirne White Cheese
Fresh milk taken from dairy animals in Edirne Province and its districts is pasteurized at 65 68 0C for 20-30 minutes, coagulated with rennet, and then filtered, shaped, salted in brine and ripened in cold storage, and only milk, yeast and salt are used. It is a type of cheese produced by The deltas created by the Tunca, Meriç, Arda and Ergene rivers of Edirne province and the vegetation created by the climate peculiar to the region, and the milk of lactating sheep, goats and cows, which are fed with various herbs and thyme specific to the region, are used. The most important distinguishing feature is the use of milk, yeast and salt in the production. Apart from this, no additives or auxiliary substances are used.
