02909nas a2200277   4500000000100000008004100001653002800042653001500070653001500085653000900100653002100109653000900130653002900139653001300168653001900181653003100200100001600231700001600247700001300263245012600276856006700402300001100469490000700480520211900487022002502606                                       d10aArtisanal cheese-making10aB \& imath10ay \& imath10akotu10aEastern Anatolia10aFood10aIntangible food heritage10aPRODUCTS10aSustainability10aTraditional dairy products1 aKadir Cetin1 aMerve Cetin1 aLhan Gun00aFrom traditional knowledge to gastronomic heritage: Analysis of the cultural value and chemical properties of Jaji cheese  uhttps://linkinghub.elsevier.com/retrieve/pii/S1878450X25000873  a1011860 v403 aThis research examines the cultural significance, production processes and chemical properties of traditional Jaji cheese (known as herby acid curd or \& Ccedil;o\textlessspacing diaeresis\textgreaterkelek cheese) produced in the Silopi district of S,\& imath;rnak. The study used a mixed methodology in which qualitative and quantitative methods were integrated. The three-stage data collection process used ethnographic field observations, in-depth interviews with 12 traditional producers and comprehensive laboratory analyses. The findings have revealed three important dimensions of Jaji cheese production. Firstly, the fact that producers have acquired 10-50 years of experience and production knowledge primarily from female family elders highlights the critical role of women in preserving the traditional food heritage. Secondly, endemic B \& imath;y \& imath;kotu (Diplotaenia sp.), locally known as  Siyabu  in the region, is harvested in May and preserved through a brining technique before being incorporated into the cheese-making process. This herb, together with the other local herbs such as sirmo/sirik (Allium sp.), both give the cheese its characteristic features and also contribute to the maintenance of regional biodiversity. Thirdly, chemical analyses have revealed significant variations in terms of product fat content (15-24 \%), dry matter (35.40-50.24 \%), salt ratios (2.3-9.6 \%) and pH values (4.08-5.58). While the majority of the samples are from the semi-fatty cheese class, the pH values were found to be appropriate for food safety. The research has revealed the diversity of gastronomic uses of cheese and its significant commercial potential as a regional product while offering strategic implications for the development of sustainable gastronomic tourism through women s cooperatives and cheese route initiatives. This comprehensive research also provides valuable insights into the preservation of cultural heritage in rural areas in T \& uuml;rkiye, regional development strategies and economic diversification through the commercialization of traditional dairy products.  a1878-450X, 1878-4518