Antakya Carra Cheese is a traditional cheese from Hatay, made by layering cheese produced from cow or goat milk together with curd inside special earthenware jars known as carra, which are then buried underground to mature. It is distinguished by its salty taste, rich aroma, and slightly sharp character. Aged underground for at least four months, this cheese reflects Antakya’s long-established dairy tradition. Its distinctive preservation and maturation method makes it one of Hatay’s most authentic local cheeses.
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