The Ministry of Industry and Technology implements projects that focus on regional development. One of the projects that touches every aspect of life, from tourism to agriculture, from transportation to the environment, was realized in Karaman. Produced only in a cave called “Obruk” and also called Turkish Roquefort, cheese has started to make its name known in the world with its red color and flavor.
Industry and Technology Minister Mustafa Varank examined the cave where Divle Obruk Cheese is produced, supported by the Konya Plain Project (KOP) Regional Development Administration. Noting that they aim to increase the production capacity of 60 tons per year, Minister Varank said, “One of our agendas is to support regional development. Finding and investing in the areas of regions, cities and districts that will provide the most economical contribution.” said.
The KOP Administration also supports the dairy that will be offered to the Divle villagers. When the dairy is completed, it will reach a milk processing capacity of 5 tons per day, raising the standard of cheese to be produced in the cave. It will support the worldwide marketing and promotion of Divle cheese.
250 METERS LENGTH
Minister Varank passed to Divle village of Ayrancı district within the scope of Karaman contacts. Varank, who visited the "Divle Obruk Cheese Cave" in the village, 36 meters deep and 250 meters long, received information about the cave and cheese production from the authorities.
IT HAS STARTED TO BE AN AGENDA
Stating that 'Divle Cheese' was formed only by the effect of bacteria in the cave it is in, Minister Varank said, “It has gradually started to become more famous both in Turkey and in the world. We, with our subsidiary KOP Regional Development Administration, had discovered the potential of sheep and goat farming in the Ayrancı region long ago. In 2016, our administration started to work to increase the animal presence here. In this way, the number of small cattle, which was 180 thousand, has now increased to 250 thousand.” used the phrases.
CONTINUOUS 4 DEGREES
Varank pointed out that this type of cheese made with milk obtained from sheep and goats in the region is a product with high added value. They bring it to this cave, which is 35 meters below the ground, at a constant temperature of 4 degrees. The cheese, which has been waiting in this cave for 4 months, is now thickened and offered for sale.” said.
COMPETITION WITH THE FRENCH AND ITALY
Explaining that “Divle Obruk Cheese” is sold at 3-4 times the price of classical cheeses, Varank said, “Of course, the added value of cheese made with such an original and healthy method is very different from other cheeses. The bacteria in the cave contribute to the formation of this cheese in a special way. The cheese here comes to a level that can compete with other equivalents in the world, Italian and French cheeses.” he said.
RESEARCHING OTHER CAVES
Emphasizing that the cave has a capacity to produce 60 tons of cheese per year, Varank said, “We are thinking about how we can increase this capacity, and we are conducting research in other caves in the vicinity. We have studies on whether we can activate caves with the same characteristics and the same bacterial environment.” said.
JUMPSUITS ARE TURNING RED
Expressing that they support the establishment of a dairy as KOP in order to set the standard for cheese, Varank said, “In this way, we will support our villagers so that they can produce Karaman Divle cheese at the same standards. We will continue to introduce this cheese to Turkey and the world. We are cold right now. Here, the overalls, which are currently white, turn red after 4 months due to bacteria. Villagers understand that the cheese is ripe when it turns red.” he said.
REGIONAL DEVELOPMENT VISION
Underlining that one of the agendas of the Ministry of Industry and Technology is to support regional development, Varank said, “We find the areas of regions, cities and districts that will make the most economical contribution and invest there. In this sense, as the ministry, we will continue to give our support for the production of Karaman Divle cheese more, better quality, more standard production and better promotion.” said.
FAMOUS SPREADS
A cave in the village of Üçharman, formerly known as Divle, is home to a cheese that is rapidly spreading. The cave, which the villagers call the pothole, provides the most suitable environment for the formation of cheese. Cheeses made with traditional methods from sheep and goat milk are pressed on specially prepared lamb and kid skins and are lowered into this 36 meters long cave at a depth of 250 meters. The cheese skins in the cave, which is at 4 degrees Celsius throughout the year, turn red after about 4 months thanks to a bacteria in the cave.
STANDARD WILL BE BROUGHT
The KOP Administration supports a dairy to be established in the village of Divle to be put into operation by the existing agricultural development cooperative, as part of the "Our Region is Developing with Divle Obruk Cheese" Project. Thanks to the dairy with a milk processing capacity of 5 tons per day, a standard will be set for cheese and the production and marketing of cheese will be increased.
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