Divle Obruk Peyniri nears seasonal sale in Karaman

In the Divle village of Karaman’s Ayrancı district, the production of geographically indicated ‘Divle Obruk Peyniri’ is nearing completion for the season. The cheese is aged for approximately six months in a 36-meter-deep, 250-meter-long cave known as an ‘obruk’.

Produced from the milk of sheep and goats that graze in nature during April and May, the cheese is placed in lamb or kid skins. Due to the cave's unique flora and specific bacteria, the skins enter the cave white and emerge red, a characteristic essential to the product's identity.

Village Head Tacettin Durna reported that 42 tons of cheese were produced this year, benefiting from favorable climate and pasture conditions. Sales are expected to begin around October or November, with prices ranging from 1,200 to 1,700 Turkish Liras depending on local sales or additional shipping and packaging costs.