Yüce DOĞA Food, Agriculture, Animal Husbandry



The rhythm of human life rhythm to the same rhythm of nature. Because his material is in the water in the ground. In today's world, basic eating habits of air pollution, industrial wastes, noise pollution and ready-to-eat food can cause people to live an unhealthy life. Lack of chronic diseases, etc. we are not aware of our confusion, we are not aware of our confusion. It is a reality that only one of us will consciously and naturally save us from this pessimistic table. This is the door to natural feeding. One of the main foodstuffs that pass through is cheese.


Cheese is a generic name for a group of fermented dairy products with a great variety of flavors, flavors, structures and shapes. The cheese passed through the panic word meaning "made from milk" in Persian.


The root of cheese is a food based on the very old. The earliest archeological finds of cheese production date back to 5000 BC and were discovered in today's Poland.

The recommended date for its first production varies from the 8th millennium BC (the date on which the sheep were domesticated) to the 9th millennium BC. The first cheese is thought to have been made by Middle Eastern people and midwifed Turks and Midwest Turks. At that time, the animal's skin or internal organs were being used because of its secretive nature. It is one of the theories about the first formation of cheese that the puddle of these internal organs is stored in the puddle of fermented cheese.


Cheese is a fermented dairy product obtained by coagulation of milk protein casein with cheese yeast and cheese culture, and separation of the cheese juice from this curd. After the whey has been separated, salty cheese is being salted. Salting can be done by dry salting on the cheese surface or by immersing the cheese in brine.

The following step is mature; cheese can be consumed freshly or consumed following a specific maturation period.

Depending on the technical parameters of the above production steps, a wide variety of cheeses can be obtained.

Like other fermented dairy products, cheese is also alive. During the shelf life, various changes in the sensory, structural and chemical properties of the cheese can be seen. Cheeses generally need to be kept at 6-8 degrees Celsius to keep these changes to a minimum.

For those who live in cold climates, the humidity is fixed at around 6-8 degrees and the airy ones are ideal for storing cheese. But the city does not have this opportunity. For this reason, the cheeses should be stored at home on the lower shelves of the refrigerator and closed.

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The Legendary Cheese...

Our culture is made up of all kinds of local cheeses made from natural milks... A journey that goes after the legendary cheeses... Cheese varieties made every corner of our country adds different tastes to our food world. Different tastes, regional cheeses with different aromas are our historical heritage that has been going on for centuries. All the cheeses that are indispensable for our breakfasts are our kitchen values. What comes to mind in the sense of cheese we will present them to our consumers.