Tabal cheese ages in volcanic caves in Niğde, Turkey

In the Niğde province of Turkey, Tabal cheese is being aged in a volcanic cave located 14 meters underground. The cheese takes its name from the historical Tabal Kingdom, which ruled the Çiftlik district in the 8th century BC.

The production process involves fermenting cow milk into curds, heating them to 72 degrees Celsius, and pouring them into molds. After adding beneficial bacteria to open pores, the cheese is wrapped in cloth and placed in the cave. It matures for six to eight months in natural temperatures ranging from 8 to 12 degrees Celsius. During this period, the mold transitions from white to blue and green, eventually turning red to signal full maturity.

In addition to Tabal, the cave produces six other varieties, including Niğde Blue, Niğde White, Cappadocia Cave, Tulum Obrak, Kaşar Obrak, and Wooden Cheese. Producers are currently researching two additional varieties for future release. The products are sold year-round to hotels and restaurants in tourist regions such as Antalya, Istanbul, Bodrum, and Marmaris, with plans to expand production capacity for international export.