According to TS 2174, Gruyere cheese is a hard rinded solid cheese with a unique shape, smell, colour, taste and aroma, obtained by processing raw milk or extra or 1st class cow’s milk in accordance with the pasteurised milk standard according to the manufacturing technique. Gruyere cheeses are in the form of wheels with a diameter of 40-65 cm and weighing at least 20 kg. In the cross-sections of the cheese, there are pores of one type in size and distribution in the cheese structure. The diameter of these pores in cheese is approximately 0.3-2 cm. The surface of the cheese wheels should be free from cracks, gouges, construction defects, swellings or superficial blistering and should be free from discolouration caused by mould or other causes. Cheeses should be free from uncharacteristic sour, bitter and yeasty taste and odour, and cheeses should be ripe. The rinds of Gruyere cheeses should be hard, the colour should be light dirty brown, and the colour of the sections should be from ivory to light yellow. The ripening period of this cheese varies between 3-6 months depending on the size of the cheese. The rind of Kars Gruyere cheese, which is generally produced by traditional method, is hard and light dirty brown in colour. Its weight varies between 20 kg and 70 kg.
Author(s) Details:
Asya Çetinkaya
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.
Güven Gülbaz
Department of Food Engineering, Engineering and Architecture Faculty, Kafkas University, TR-36100 Kars, Turkey.
Recent Global Research Developments in Analyzing Kars Gruyere Cheese
Volatile Compounds of Kars Gruyere Cheese:
A study aimed to determine the volatile compound profile of Kars Gruyere cheese produced using traditional methods.
Volatile components were extracted from samples obtained at 20 different sales points.
The analysis revealed 40 compounds, including aldehydes, ketones, alcohols, acids, esters, terpenes, hydrocarbons, and nitrogenous compounds.
Notable compounds contributing to the cheese’s aroma included acetaldehyde, nonanal, 2-pentanone, ethanol, acetic acid, and others [1].
Cheese in Turkish Cuisine:
Cheese plays a significant role in Turkish cuisine.
It’s consumed plain during traditional Turkish breakfasts, used in salads, and incorporated into various cooked dishes.
Different types of cheeses with distinct characteristics and aroma compounds are used as additives in Turkish cuisine [1].
References
- Çetinkaya, A., & Kaban, G. (2017). A View on volatile compounds of Kars Gruyere Cheese, a traditional cheese in Turkey. American Journal of Food Science and Technology, 5(1), 6-10.
