Investigation of Buffalo Cheese as a Value in Terms of Gastronomy: The Case of Amasra

Abstract

Buffalo milk is known for its rich taste and creamy texture. Compared to cow's milk, buffalo milk provides a very good raw material especially for cheese making, thanks to its high fat and protein content. On the other hand, although buffalo milk contains more fat, its cholesterol content is lower than cow's milk. It is thought that buffalo cheese, whose production is decreasing in our country, is not promoted enough and therefore cannot be evaluated as a value in terms of gastronomy. A qualitative research technique was used in this study. Maximum variation sampling, one of the purposive sampling methods, was used in sample selection, and semi-structured interview form technique was used in data collection. As a result of the negotiations in the Amasra region, it was determined that this cheese was consumed fresh for breakfast or while making pastries; It has been determined that oily, low-fat and non-fat varieties are made and different fermentation and preparation techniques are used. It is evaluated that buffalo cheese can be used as a product that will significantly contribute to both local trade and gastronomy tourism.