From traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese

Abstract

This research examines the cultural significance, production processes and chemical properties of traditional Jaji cheese (known as herby acid curd or Çökelek cheese) produced in the Silopi district of Şırnak. The study used a mixed methodology in which qualitative and quantitative methods were integrated. The three-stage data collection process used ethnographic field observations, in-depth interviews with 12 traditional producers and comprehensive laboratory analyses. The findings have revealed three important dimensions of Jaji cheese production. Firstly, the fact that producers have acquired 10–50 years of experience and production knowledge primarily from female family elders highlights the critical role of women in preserving the traditional food heritage. Secondly, endemic Bıyıkotu (Diplotaenia sp.), locally known as ‘Siyabu’ in the region, is harvested in May and preserved through a brining technique before being incorporated into the cheese-making process. This herb, together with the other local herbs such as sirmo/sirik (Allium sp.), both give the cheese its characteristic features and also contribute to the maintenance of regional biodiversity. Thirdly, chemical analyses have revealed significant variations in terms of product fat content (15–24 %), dry matter (35.40–50.24 %), salt ratios (2.3–9.6 %) and pH values (4.08–5.58). While the majority of the samples are from the semi-fatty cheese class, the pH values were found to be appropriate for food safety. The research has revealed the diversity of gastronomic uses of cheese and its significant commercial potential as a regional product while offering strategic implications for the development of sustainable gastronomic tourism through women's cooperatives and cheese route initiatives. This comprehensive research also provides valuable insights into the preservation of cultural heritage in rural areas in Türkiye, regional development strategies and economic diversification through the commercialization of traditional dairy products.