The registered "green cheese," known as "moldy cheese" in the Ottoman period, which was fed to soldiers for vitality and used for the treatment of sword wounds, continues to be of interest today. Moldy cheese, an important breakfast item in Turkish cuisine, is frequently consumed in world cuisine as well, thanks to its delicious taste. This delicacy, known as moldy cheese in colloquial language, makes its way to the table after an approximately 6-month production process. Fatih Canfeda, who is a tradesman at Melike Hatun Bazaar, famous as "Women's Market" among locals in Konya, stated, "During the season, we produce between 4,000 to 5,000 tons of cheese in Konya. We supply cheese to some of the most luxurious restaurants in Istanbul. We also have customers from abroad. Visitors from Japan and the United States come here, taste the cheese, and really like it. This cheese is made from natural cheeses collected from villages, without any additives. They are brought here, pressed into sacks, and left to mature."