Golot cheese

Golot cheese from Trabzon, Turkey

Golot or Kolot cheese is a variety of Turkish cheese that is traditionally produced in the region of Eastern Black Sea, Turkey[1].

Production

The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheesecloth for whey drainage about 15 hours. The cheeses are placed in a 50 kg (110 lb) polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.[2]

References

  1. ^ "The Indispensible Ingredient of Turkish Tables: Cheese". Turkish Culture Portal. Retrieved 2025-11-27.{{cite web}}: CS1 maint: url-status (link)
  2. ^ "Proteolysis in Golot Cheese". Acta Alimentaria. 2002.{{cite web}}: CS1 maint: url-status (link)


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