Cheeses of Antalya and Production Processes / May 2, 2025
May 2, 2025 – Cheeses of Antalya and Production Processes
In collaboration with Muharrem Peynircilik, an experiential educational session focused on regional culinary heritage was organized for our students. The event featured a guided sensory tasting of Antalya's indigenous cheeses, specifically the traditional Akseki Çimi Goatskin Tulum Cheese (Akseki Çimi Deri Tulum Peyniri) and local Village Cheese (Köy Peyniri). Students had the opportunity to evaluate these regional specialties while acquiring comprehensive knowledge regarding their traditional production methods, artisanal techniques, and cultural-historical roots. We extend our sincere appreciation to Muharrem Peynircilik for their valuable contributions in fostering awareness around the preservation and promotion of local heritage.
