A gastronomic product in Turkish culinary culture: A research on Yozgat Çanak cheese

Oğan Y., ÇELİK M.

International Journal of Gastronomy and Food Science, vol.31, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 31
  • Publication Date: 2023
  • Doi Number: 10.1016/j.ijgfs.2022.100650
  • Journal Name: International Journal of Gastronomy and Food Science
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts
  • Keywords: Turkish culinary culture, Yozgat ?anak cheese, Gastronomy
  • Yozgat Bozok University Affiliated: Yes


© 2022 Elsevier B.V.Cheese is one of the most special and crucial nutrition groups of Turkish culinary culture. Certain cheese varieties in the Turkish cuisine culture can be listed as tulum, cottage cheese, lor, goat's skin, sheep, cow, brined, herby, cheddar, Erzincan tulum, Kars cheddar, Ezine cheese, etc. Therefore, cheese varieties are named after the production method, type of milk used, and storage conditions, and they are the products identified with the regions to which they belong. Yozgat region, located in the center of Anatolian geography, is one of the important cities that reflect the Turkish cuisine culture. Yozgat Çanak Cheese, which is a product with the geographical indication in the local cuisine of Yozgat, is a registered cheese type produced with local methods. In this context, the aim of the research study is to determine the characteristics of Çanak cheese, which is specific to Yozgat's local cuisine, in the culinary culture and to examine its production phases. The research data were obtained through face-to-face interviews held with six participants who were knowledgeable about the production of Çanak cheese and its features in the local cuisine culture. In line with the research data, the characteristics of the culinary culture such as the place, importance, usage, and consumption of Çanak cheese were tried to be revealed in all aspects and traditionally production phases were included. In the research study, it was determined that Çanak cheese is produced from cow or sheep milk, consumed at every meal, either as plain, or with grapes and phyllo bread, produced on a domestic scale in rural areas, and preferred for cooking börek and gözleme. Apart from Çanak cheese, it is seen that cheese varieties such as brined cheese and lor cheese have been widely produced. Therefore, it is thought that Çanak cheese and other gastronomic products, which have an important place in Yozgat's culinary culture, should be evaluated in order to contribute to the tourism, economy and promotion of the region.