10.11.2026 10:22
The Turkish Food Codex Communiqué on Cheese prepared by the Ministry of Agriculture and Forestry has been published in the Official Gazette and entered into force. In cheese production, proteins other than milk protein, starch, gelatin, soy products, and fats other than milk fat have been prohibited. Descriptions such as "village cheese" and "natural cheese" cannot be used on labels. Businesses have been granted a compliance period until April 30, 2027.
The use of proteins other than milk protein, starch and starch-based products, gelatin, soy products, and animal and vegetable fats other than milk fat in cheese production has been prohibited.
The "Turkish Food Codex Communiqué on Cheese", prepared by the Ministry of Agriculture and Forestry, was published in the Official Gazette and entered into force, while the 2015 communiqué was repealed.
With the new regulation, the rules regarding the production, processing, preservation, transportation and placing on the market of cheeses were redefined. Within the scope of the Communiqué, the use of proteins other than milk protein, starch and starch-based products, gelatin, soy products, and animal and vegetable fats other than milk fat in cheese production was prohibited. Only in flavored fresh cheeses may starch be used as a stabilizer in the amount permitted by technology.
4-MONTH RIPENING REQUIREMENT FOR RAW MILK CHEESE
Cheeses produced from raw milk or from milk subjected to thermization (a mild heat treatment applied before processing or pasteurization of raw milk to extend shelf life and reduce the number of microorganisms (bacteria) in it) and whose curd has not been scalded will not be allowed to be placed on the market without being ripened for at least 4 months. For cheeses to be offered for sale without ripening, raw milk will have to undergo heat treatment at least at pasteurization standards.
3-MILLIMETER REQUIREMENT INTRODUCED FOR LABELS
With the regulation, the rules regarding cheese labels also changed. The fat class and ripening status of the products will be indicated on the labels together with the product name. For cheeses placed on the market after ripening, the production date will also appear in the form of day, month and year. In addition, the ripening period will be mandatory to state on the label.
Descriptions such as "village cheese", "traditional cheese", "natural cheese" and "farm cheese" cannot be used on labels. In cheeses produced by mixing milk obtained from different animal species, the types of milk used will be indicated in descending order according to their amounts.
In flavored cheeses, the total flavoring rate cannot exceed 6 percent, and in flavored fresh cheeses it cannot exceed 15 percent. On the label of flavored fresh cheeses in which sugar is used, the added sugar rate will also be included.
In kashar cheeses produced by ripening for at least 120 days, the term "old" may be used. On the labels of cheeses produced from raw milk that has not undergone a heat treatment equivalent to pasteurization in its process or from milk subjected to thermization and whose curd has not been scalded, the statement "produced from raw milk" must be included at the same percentage as the product name and at a font size of at least 3 millimeters.
On the labels of products covered by the Communiqué, statements such as "spreadable", "ultrafiltration", "triangular", "can be used in making toast, pizza" may be used depending on the form in which the cheese is offered on the market, its production technique, shape and intended use, provided that they are not used alone as the product name, do not create the perception of a product name, and are not written in a font larger than the font in which the product name is written.
TIME UNTIL APRIL 30, 2027 FOR ENTERPRISES
It has become mandatory to keep cheeses at temperatures below 10 degrees during their preservation, transportation and placing on the market. Placing processed cheese on the market in bulk and offering curd directly to the consumer have also been prohibited.
Existing food business operators have been given time until April 30, 2027 to comply with the new provisions.
Cheeses placed on the market before this date may remain on sale until the end of their shelf life. However, sliceable processed cheeses that do not comply with the new regulation cannot be kept on the market after April 30, 2027.