The production of Horc cheese, a natural Yoruk heritage, in Erdemli district of Mersin

Abstract

Horc cheese is a traditional whey product that has been produced by nomads (Yoruks) living in Anatolia for centuries. Recently, it is produced in the villages of Erdemli district of Mersin, albeit rarely. In this study, different producers were reached and the Horc production technique was researched and applied with a manufacturer. In the study, 2.5 kg of Horc was obtained from 30 kg of whey, and the production stages of cheese were photographed. As a result, Horc cheese technique, which is a local cheese, has been brought to the literature.