Malkara Eski Kaşar Peyniri: The Golden Wheel of Thrace

Malkara Eski Kaşar Peyniri is not just a cheese; it is a time-capsule of the Thracian spring. Protected by its Geographical Indication (GI) status as a 'Menşe Adı' (Origin), it is crafted using a centuries-old artisanal method that requires a precise blend of cow, sheep, and goat milk. This blend, harvested only between April and July, captures the aromatic essence of the 'Mürdümük' flora, resulting in a cheese that is hard, umami-rich, and capable of aging for up to two years.

1. History: The "Millstone" of the Thracian Steppe

Malkara has been a center for cheese production since the Ottoman era, famously noted by Evliya Çelebi in his 17th-century Seyahatname. The cheese is traditionally shaped like a "millstone" (değirmen taşı), weighing at least 11 kg. Its reputation was built on the durability of the cheese, which allowed it to be transported long distances without spoiling—a critical factor for the supply chains of the Imperial capital, Istanbul.

2. Production Technique: The "Sulu Haşlama" Method

The technical superiority of Malkara Eski Kaşar lies in its labor-intensive production:

• The Milk Blend: 

Only milk from animals grazing on the meraları (pastures) of Malkara is used. The presence of mürdümük (Lathyrus L.) in the flora transfers specific terpenoid compounds to the milk, giving the cheese its unique "wild" scent.

• Fermentation Control: 

Masters rely on experience rather than machines. They check the pH (ideally 4.80–4.85) by smell and "stretch tests" in hot water.

• Boiling (Haşlama): 

The curd is boiled in 65-66°C water, then kneaded by hand to achieve its fiber-rich, dense texture.

• The "Çardak" Olgunlaştırma: 

The wheels are aged in specialized racks (çardak) for 35 days for initial dehydration, then moved to cold storage for final maturation in traditional sacks.

3. Technical Attributes & Quality Standards

• Shell Quality: 

A thick, hard rind that transitions from light yellow to dark straw as it ages.

• Zero Additives: 

No artificial colorants or vegetable fats. The color comes purely from the beta-carotene in the spring grass.

• Salt Balance: 

Uses high-purity rock salt, which acts as a natural preservative during the long aging process.

4. How it’s Consumed

• Traditional Wedge: 

Sliced into thick, triangular wedges and allowed to reach room temperature before serving to release the nutty aromatics.

• The "Trakya" Breakfast: 

Served alongside black olives, crusty sourdough bread, and a glass of strong black tea.

• Culinary Ingredient: 

Due to its low moisture and high fat content, it melts beautifully but also grates into fine, dry flakes suitable for finishing warm dishes.

5. Pairing & Gastronomy

• The Thracian Breakfast: 

Traditionally served in thick wedges with local honey (like Sinop Kestane Balı) to balance the salty, umami notes.

• Gourmet Grating: 

Due to its extreme hardness when aged over 12 months, it serves as a regional alternative to Parmesan for pasta, risottos, and salads.

• Wine & Spirits: 

Pairs exceptionally well with full-bodied Red Wines (Cabernet Sauvignon or local Papaskarası) and is a classic accompaniment to traditional Turkish Rakı.

Technical Provenance & Certification 

View Official TR GI Specification