Cheeses made from sheep and goat milk in Turkey are being matured in the cave and sold for 150 liras per kilo

The people living in Üçharman village, which is one of the oldest settlements in the region of Ayrancı district, make a living from animal husbandry. In the village, whose old name is "Divle", the cave, which is 36 meters deep and 250 meters long, is used as a cold storage room. Since May, cheeses made from sheep and goat milk with traditional methods are pressed on specially prepared lamb and kid skins in Üçharman and the surrounding villages. Cheese bags placed in the pit turn red after about 5 months thanks to a bacteria inside. WEIGHT 150 LIRA "Divle Obruk Cheese", Karaman's only geographically marked product, completed its maturation period with the arrival of October, and was offered for sale at 150 liras per kilo. The headman of Üçharman village, Tacettin Durna, told Anadolu Agency (AA) that Divle Obruk Cheese, which was started to be placed in the sinkhole in April-May, began to ripen and be taken out of the pothole with the arrival of October. Stating that this cheese, ...