From Cave to Table: Konya’s Moldy Cheese

Moldy cheese, a culinary treasure dating back to the Ottoman period, has long been appreciated across Turkey and continues to be an important part of Konya’s local cuisine.

Historically, it was fed to soldiers to boost vitality and even used to treat sword wounds. Today, it continues to captivate food lovers with its unique taste and rich history.

In Turkish cuisine, moldy cheese is a beloved breakfast item, and its popularity has spread to international tables thanks to its distinctive flavor. The cheese undergoes a careful aging process of about six months, during which natural molds develop, enhancing its aroma and texture.

In Konya, this tradition thrives in Meram’s Kızılören neighborhood, where local families continue the practice of placing cheeses in caves to mature. Each October, they celebrate the “Cheese Removal” event, marking the end of the maturation journey and the beginning of the cheese’s flavorful life on tables.

Fatih Canfeda, a tradesman at Konya’s Melike Hatun Bazaar—locally known as the “Women’s Market”—explains, “During the season, we produce between 4,000 and 5,000 tons of cheese in Konya. We supply some of the most luxurious restaurants in Istanbul, and we also have customers from abroad. Visitors from Japan and the United States come here, taste the cheese, and really enjoy it. These cheeses are made from natural village cheeses without any additives. They are brought here, pressed into sacks, and left to mature.”