Aho peyniri takes its name from the village of Ayvadere, or Aho, in the Araklı district of Trabzon. A milk curd made by cooking skimmed milk is blended with fresh kolot cheese, salted and left to ripen for a few days. Packed into sacks, the cheese is then rested for a spell on the Zigana highlands. Its commercial production continues in villages of Bayburt, Gümüşhane and Trabzon.
GEOGRAPHICAL INDICATION · TURKISH PATENT REGISTRY
Status
Application pending
Applied on
4 February 2024
Registrant
Araklı Belediyesi
File number
C2024/000038
Product group
Peynirler
geographical indication
Mark of origin: the dish's reputation and method are tied to this region, though it may be produced elsewhere.
