Özet:

Turkey; it is a unique country with its geographical location, rich natural resources, historical and cultural heritage. In every region of our country, which has a wide variety of traditional food, hundreds of traditional foods are produced by preserving their originality for generations. The share of Geographical Indications (GI) is quite high in providing the economic and rural development expected from traditional foods. CI is defined by the Turkish Patent and Trademark Office (TÜRKPATENT) as follows: signs that indicate a product that is identified with a region, area, region or country of origin due to a distinctive feature, reputation or other characteristics. In this context, the sign of origin; it defines products that take all their characteristics from the natural and human elements of the geographical boundaries in which they are produced, and whose production, processing and all other processes are carried out in the specified geographical area. Geographical indication, on the other hand, identifies products made in a specified geographical area with at least one of the same characteristics. Turkey is a very rich country in terms of cheese diversity where there are more than 150 cheese varieties. While most of these cheeses with a high potential to obtain GI are traditionally produced in amounts to meet the needs in rural areas, some of them have a nationwide reputation and have been converted into added value. Until today, 27 different types of cheese have been registered by TÜRKPATENT with the mark of origin (13 types) and origin (14 types). In this study, Turkey's cheeses that have taken CI so far were compiled; The definitions, distinctive features, production technologies and some physicochemical properties of these cheeses are summarized.

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