Sink your teeth into this: Three non-traditional cheese producers in Turkey tell us what makes their cheese so special
Rani Farm was founded in 1994 by businessman F Yilmaz Sezer in Antalya’s Manavgat Evrenseki district, at the foot of the Toros mountain range in southern Turkey.
Rani Farm has introduced Turkish-made Parmesan, Gouda, Edam, Maasdam, Mozzarella, Emmental, Mimolette, Cheddar, and Tavva cheeses to the local market, and has contributed to the country’s economy by decreasing imports by 70 percent. The farm makes 60 types of cheese.According to a statement by Rani Farm, it takes 12 kilograms of milk to make one kilogram of gouda cheese, while parmesan cheese requires 16 kilograms of high quality milk for one kilogram yield.
The factory is spread out over 85,000 square metres of which 17,000 square metres is enclosed spaces, and has a capacity of processing 250 tonnes of milk a day. Acir, who has been in the business for 30 years, says there hadn’t been a market for European style cheeses in Turkey in the past but now the time is ripe. He adds that imported cheeses, of which 5,000 tonnes enter Turkey tax-free every year thanks to trade agreements with Europe, do not meet the demand, and that further cheese imports are taxed at 138 percent, which puts the price tags beyond what most Turks can afford.
Acir says MKP’s aim is threefold: to introduce cheeses that had previously only been on the market as imports to the wider Turkish public; to prevent foreign currency from leaving Turkey; and to bring in foreign currency to Turkey by exporting to Europe and Gulf countries.As with many other countries in the world, Turkey too is seeing a rise in the number of people who are adapting a vegan lifestyle or showing an interest and trying to be more animal and environmentally friendly.
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