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It Ripens in 8 Months Under 14 Meters of the Cave! Extraordinary Taste Is in Demand
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3 Articles
Tabal cheese, produced using traditional methods deep within a tuff cave in Niğde, is attracting considerable interest from tourist areas and abroad.
Tabal cheese matured for 6-8 months in Niğde at a depth of 14 meters of tuff cave attracts attention with its traditional production method and its unique molting process. Cheese, which is kept in the cave, the natural temperature of which varies between 8-12 degrees, is in great demand, especially from hotels and restaurants.
Recai Erbişim, who produces cheese in Niğde using traditional methods and taking its name from the Tabal Kingdom, says: "We are bringing back to light what our ancestors did and fermenting the cheeses using their methods."
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