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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
Traditionally made by local producers in the Merkez district, this cheese gains its unique aroma by being smoked in the smoke of oak wood. Frequently consumed in breakfasts and appetizers, this product is an important part of Duzce culinary culture. You can discover the spots where you can buy this special product via the Map.
Ingredients
- 5 liters of fresh cow's milk
- 1 tablespoon cheese rennet
- 2 tablespoons rock salt
- Clean water
- Oak wood chips (for smoking)
Preparation
- Fresh milk is brought to fermentation temperature and fermented with cheese rennet.
- The coagulated milk is strained and separated from the whey.
- The pressed cheese is salted with rock salt and rested.
- It is dried by exposing it to oak wood smoke in special smoking rooms.
Practical notes before you go
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- Menus and hours can change; confirm before you go.
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