Determining The Characteristics of Cheese Halva in Turkish Cuisine: A Study on Gelibolu Cheese Halva

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dc.contributor.authorUlu, Efe Kaan
dc.date.accessioned2026-04-04T18:44:19Z
dc.date.available2026-04-04T18:44:19Z
dc.date.issued2025
dc.departmentİstanbul Bilgi Üniversitesi
dc.description.abstractThis article focuses on identifying the unique characteristics of various cheese halvas produced in different regions of Turkey, with particular emphasis on the preparation methods specific to Gelibolu cheese halva. The research was conducted using a qualitative descriptive design, and data were collected through semi-structured interviews with 14 participants selected through purposive sampling. The interviews were carried out face-to-face between October and November 2024 using an interview form developed based on literature and expert review. This study contributes to the limited literature on cheese desserts by documenting traditional knowledge and production practices of a geographically indicated regional product. According to the findings, the production process typically begins with fresh cheese and continues with the addition of flour and sugar. The interviews also revealed that obtaining a geographical indication has not had a significant impact on the popularity or sales of Gelibolu cheese halva. A review of the existing literature showed that no previous study has specifically aimed to determine the distinctive characteristics of Gelibolu cheese halva.
dc.identifier.doi10.21325/jotags.2025.1729
dc.identifier.endpage3612
dc.identifier.issn2147-8775
dc.identifier.issue4
dc.identifier.startpage3595
dc.identifier.trdizinid1369647
dc.identifier.urihttps://doi.org/10.21325/jotags.2025.1729
dc.identifier.urihttps://search.trdizin.gov.tr/tr/yayin/detay/1369647
dc.identifier.urihttps://hdl.handle.net/11411/10065
dc.identifier.volume13
dc.indekslendigikaynakTR-Dizin
dc.language.isoen
dc.relation.ispartofJournal of Tourism and Gastronomy Studies
dc.relation.publicationcategoryMakale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_TR-Dizin_20260402
dc.subjectGelibolu, Turkish Cuisine, Ethnic Food, Cheese Halva, Peynir Helvası
dc.titleDetermining The Characteristics of Cheese Halva in Turkish Cuisine: A Study on Gelibolu Cheese Halva
dc.typeArticle

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