The secret of the Antakya künefe, registered by the European Union, lies in this cheese

HATAY (İHA) – The cheese specially produced for Hatay’s legendary kunefe, which has a geographical indication registered by the European Union, leaves a unique taste in the palate with its unsalted and easily meltable feature. Hatay, which has hosted many civilizations for centuries, harbors many flavors within itself. Antakya kunefe, one of the legendary flavors with a geographical indication, was registered by the European Union last year. The secret of kunefe lies in the cheese specially produced for this dessert. Kunefe cheese is produced specifically to easily melt between the layers of the dessert and be unsalted, and it is sold at a price of 150 TL per kilogram.
“There is nothing in kunefe cheese other than milk and yeast” Elifnur Güneş, emphasizing that not every cheese can be used to make kunefe, stated, “Here, cheese specifically for kunefe production is made. Not every cheese is suitable for kunefe. It needs to have the right pH and acidity levels to be more flavorful. We produce approximately 1 ton of kunefe cheese daily here. Kunefe cheese has a shelf life of 10 days in a 4-degree refrigerator. The cheese must be fermented, rested, have the right acidity, consistency, and be unsalted. There is nothing in the cheese other than milk and yeast, so it becomes unsalted that way. We send it to all parts of Turkey preserved in styrofoam boxes. The current price per kilogram of cheese is 150 TL.”
“This cheese is produced exclusively for kunefe” Kunefe master Yusuf Karakuş, emphasizing the importance of kunefe cheese being unsalted, said, “The main ingredient of kunefe is the cheese, and it is crucial for it to be unsalted, which you cannot find everywhere. This cheese is produced exclusively for kunefe. It is particularly important for the cheese to melt inside the kunefe; if it doesn’t melt, it won’t be kunefe. Some people use kasar cheese. Kasar cheese contains salt, which ruins the kunefe.”