Dairy and Animal-Origin Products | Inspection guide

Cheese Inspection in Turkey

Turkish cheese exports include white brined cheese (beyaz peynir), kashar, labneh-style products and specialities. Establishment eligibility, Listeria control and labelling are the critical points.

Request an inspection Quality parameters

Season: Year round
Main regions: Aegean, Marmara, Central Anatolia
Category: Dairy and Animal-Origin Products
Key tests: Listeria monocytogenes; Aflatoxin M1 in milk

01Product overview

White brined cheese from cow, sheep or goat milk
Kashar (kaşar), a semi-hard pasta filata type
Tulum, lor and other regional cheeses

02Turkish production regions

Dairy plants in İzmir, Balıkesir, Konya, Bursa, Edirne, Kırklareli and Afyonkarahisar.

03Harvest and production season

Production all year, with milk volumes peaking in spring.

Typical window: Year round. Timing shifts with altitude, variety and weather. See the full Turkish harvest calendar.

04Export characteristics

Market access for dairy depends on the destination country listing Turkish establishments. Iraq, Gulf countries and other markets are significant buyers.

05Typical quality parameters

Quality parameters for Cheese
Parameter	What is checked
Fat in dry matter	Per declaration
Moisture	Per specification
Salt	In cheese and brine
Sensory	Texture, flavour, colour
Weight	Net and drained weight for brined product

Limits and tolerances come from your contract and the applicable standard. We do not apply generic values where a contract specification exists.

06Visual inspection criteria

Package integrity and brine level
Mould and discolouration
Temperature of product

07Sampling methods

Packed goods are sampled by carton using ISO 2859-1 or the buyer's plan. Samples for microbiological and residue testing are drawn aseptically where required, kept at the correct temperature and delivered to the laboratory within the agreed time.

08Laboratory testing

Listeria monocytogenes, Salmonella, E. coli, coagulase-positive staphylococci
Aflatoxin M1 in milk
Veterinary drug residues
Milk species authenticity
Microbiological testing including Listeria and Salmonella
Composition tests per specification

Testing is coordinated through laboratories accredited to ISO/IEC 17025 for the required method. See laboratory coordination.

09Food safety and quality risks

Listeria
Milk species substitution
Establishment not eligible for the destination market

10Packaging and labelling

Tins, vacuum packs, plastic tubs and brine buckets.

11Storage and transportation

Chilled at 2 to 6°C; we check cold stores and reefer pre-cooling.

12Pre-shipment inspection procedure

Confirm the establishment is eligible to export to the destination market
Review specification, labelling and health certificate requirements
Check storage temperatures and product temperatures
Draw cartons at random and examine product condition
Take samples for microbiology or residues where required
Verify labelling, dates and lot coding
Supervise reefer pre-cooling, loading and sealing
Issue an inspection report with temperature records

13Relevant international standards

EU food lawRegulation (EC) No 852/2004EU rules on the hygiene of foodstuffs, including the requirement for food business operators to apply procedures based on HACCP principles..EU food lawCommission Regulation (EC) No 2073/2005Microbiological criteria for foodstuffs, covering food safety criteria such as Salmonella and Listeria monocytogenes and process hygiene criteria..EU food lawRegulation (EU) No 1169/2011Food information to consumers: mandatory labelling particulars, allergen emphasis, nutrition declaration and origin rules..EU food lawCommission Regulation (EU) 2023/915Maximum levels for certain contaminants in food, including mycotoxins, heavy metals, 3-MCPD and glycidyl esters, and pyrrolizidine alkaloids.Gulf countriesGSO standardsGCC Standardization Organization standards applied in Gulf markets, including GSO 9 on labelling of prepackaged food and GSO 150 on expiration periods..Gulf countriesHalal requirementsDestination-specific halal requirements, for example GSO 2055-1 or OIC/SMIIC 1, applied to meat, poultry, gelatine-containing and other relevant products..

Regulations are amended regularly. Always check the version in force for your destination market.

14Conformity TR services for cheese

Food Inspection

Independent inspection of finished and semi-finished food products at Turkish suppliers, carried out against your specification, your label artwork and the rules of your market

Food Safety Assessments

Independent assessment of HACCP, GMP and GHP, hygiene, allergen management, traceability and cold chain at Turkish food and feed suppliers

Supplier Audits

Supplier qualification, food safety audits, quality management system audits, GMP audits and GAP assessments for buyers sourcing from Turkey

Pre-Shipment Inspection

Final random inspection of food, produce and feed before it leaves the supplier, when the goods are packed and ready to load

Loading Supervision

Supervision of truck, reefer container, bulk vessel and flexitank loading, so the goods that were inspected are the goods that are shipped

15Questions buyers ask

When is the season for cheese in Turkey?

Production all year, with milk volumes peaking in spring. Typical window: Year round. Exact timing varies with region, altitude and weather each year.

Where are cheese produced in Turkey?

Dairy plants in İzmir, Balıkesir, Konya, Bursa, Edirne, Kırklareli and Afyonkarahisar.

Which laboratory tests are typical for cheese?

Common tests include listeria monocytogenes, Salmonella, E. coli, coagulase-positive staphylococci; aflatoxin M1 in milk; veterinary drug residues; milk species authenticity. The right test plan depends on your specification and destination market.

What are the main quality and safety risks for Turkish cheese?

Listeria. Milk species substitution. Establishment not eligible for the destination market.

Can Conformity TR inspect cheese and supervise loading?

Yes. We inspect cheese at the supplier against your specification, coordinate laboratory testing where required and supervise loading, with a photographic report to you the same day.

Contact

Request inspection for cheese in Turkey

Send the product, supplier location and timing by email, phone or WhatsApp. We confirm scope, sampling method, laboratory plan and cost before any work starts.

Food-qualified inspector at the supplier
Report with photographs the same day
Independent of the supplier

Inspection request: Cheese

Email[email protected] Phone+90 533 283 05 79 WhatsAppMessage us

OfficeBeştepe Mah. Nergiz Sok. Via Flat İş Merkezi 7/2 Kat:3 No: 87, 06560 Yenimahalle/Ankara

For a fast proposal, include the product and specification, supplier location, destination market and expected dates. We reply in English, usually within one business day.

Email your request Call +90 533 283 05 79