Fig. 7

The curd cheese which is consumed after being dried is called the Kirlihanım cheese. During the process of maturation, mould growth begins on the outer face of the cheese. However, this does not penetrate into the cheese, and the inner part keeps its white colour, which is the reason why this cheese is called Kirlihanım. This cheese can be eaten with the mould on it, or with the mould layer having been cut off. In the latter state, the cheese is soft, and it may be eaten after it has been baked in the oven. It is one of the rare cheeses of Anatolia due to its production of scarce frequency. [Kirli Hanım Cheese. www.akkizhanotel.com/tr/kirli-hanim.html]