Konya blue cheese is one of Türkiye's traditional cheeses. Produced in and around Konya, it is known for its distinctive taste and aroma.
The history of Konya blue cheese rests on the livestock farming and dairy production of the region. Made by traditional methods, the cheese is produced from sheep's milk. The milk is curdled with rennet, and the cut curd is strained to obtain the fresh cheese. This is then salted, inoculated with specially prepared mould spores, and left to ripen on grooved stones.
During ripening, the mould Penicillium roqueforti develops inside the cheese and creates its characteristic green-blue colour, its sharp taste and its aroma. Ripening usually takes between two and three months.
Health Benefits
Konya blue cheese is valuable for its nutritional content. It is high in protein and rich in calcium, phosphorus and B vitamins. The bioactive compounds formed during ripening also support the digestive system.
The high level of calcium in blue cheese is important for bone development and may help prevent conditions such as osteoporosis and rheumatism. Blue cheese also has an antibiotic effect and supports the immune system by strengthening the gut flora.
Similar Cheeses Around the World
Konya blue cheese shows similarities with other well-known blue cheeses. Roquefort (France), Gorgonzola (Italy) and Stilton (England) are all produced and ripened using Penicillium roqueforti. Each, however, develops its own flavour and texture through the milk, salt and ripening conditions particular to its region.
With its traditional production methods and distinctive taste, Konya blue cheese is an important part of Turkish culinary culture. Given its health benefits and its counterparts in world cuisines, promoting Türkiye's traditional cheeses and raising their standing matters.
Its Antibiotic Property and Use by the Ottoman Army
According to Nurhan Osmanoğlu, a fourth-generation descendant of Abdülhamid II, Suleiman the Magnificent had blue cheese fed to soldiers setting out on winter campaigns so that they would not fall ill.
Historical records also note that, before antibiotics existed, blue cheese was applied to soldiers' wounds. Thanks to the antioxidants it contains, blue cheese acts as a powerful antibiotic for the body and, eaten regularly, makes it more resistant to illness.
As with all dairy products, blue cheeses are rich in calcium and are of great benefit to bones and joints. Eaten regularly, blue cheese also heals mouth ulcers and helps prevent complaints such as rheumatism and osteoporosis.
Cheese mould acts much like penicillin. As is well known, while washing mouldy dishes the Scottish scientist Alexander Fleming noticed that in one of them no bacteria were growing around the mould; he isolated the substance from the mould and named it "penicillin".