Ezine cheese is a full-fat,brine-ripened cheese group and is produced in accordance with the white cheese standard. The most important difference of Ezine cheese from other white cheeses is that the milk used in the production of this cheese is sourced from a specific region. In order to symbolize the close bond between the quality of the product, the traditional production method and its geographical source, the Association for the Protection, Development and Promotion of Ezine Cheese and Dairy Farmers applied to the Turkish Patent Institute on 24.02.2006. Effective as of 05.08.2006, Ezine cheese, which is loved by consumers; It has become a product with a Geographical Indication registration certificate (sign of origin).

The definition of Ezine cheese in the registration certificate is made as follows;
Ezine cheese is produced in the region covering the entire Ezine, Bayramiç and Ayvacık districts of Çanakkale Province, located in the Northern and Western parts of the Kaz Mountains, and some villages of Çan and the Central district. Ezine cheese is obtained by mixing the milk obtained from goats, sheep and cows fed with the natural vegetation and water resources of this geography in certain proportions according to the season. This rate is at least 40% for goat milk, 45-55% for sheep milk and a maximum of 15% for cow milk.
The fact that no starter culture is used and the milk is supplied from this specific region gives Ezine cheese a feature that is different from other white cheeses and is appreciated by consumers. When the production method of Ezine cheese is examined, the mixture of milk consisting of goat, sheep and cow milk in the specified ratio is pasteurized at 67 °C for 30 minutes and then fermented at 32-34 °C with the sherden enzyme obtained from the stomachs of calves in order to ensure clot formation. The resulting curd mass is cut to separate the whey and placed in special cheese molds with a press cloth inside, and pressure is applied to speed up the filtration process. After the resulting curd is cut into molds, it is kept in brine prepared using the amount of sea salt required by the production method in order to give the desired taste and aroma. Cheese blocks removed from the brine are placed in tins in a single row, dry salt is sprinkled on them and left to rest for 10-12 hours. As a result of this process, the separated water is removed from the environment.
Brine is added and the tins are closed and soldered in an airtight manner. In order for the cheese to acquire the desired characteristic taste and aroma, cheese tins are left to ripen in cold storage at 2-40C for at least 8 months.
In terms of appearance and structure, Ezine cheese is light yellow to white and has a soft or medium hard and non-brittle structure. There are few and small diameter pores. When taste and aroma are taken into consideration, Ezine cheese has a "creamy" taste and aroma resulting from the milk fat in the composition of milk; It has a "baked milk" taste and aroma, which also results from the heat treatment applied. In addition, as a result of various reactions occurring in milk fat, 'rancid', 'sweet', 'salty' and 'sour' tastes are formed, which are the characteristic and basic taste characteristics of the product.
In a study conducted on this subject, 'free fatty acids', 'cooked', 'creamy', 'whey', 'chewy', 'salty' and 'sour' were determined as the most important flavor descriptors for Ezine cheese. In the same study, structurally, Ezine cheese was found to have soft and semi-hard cheese characteristics.

Distinctive features of Ezine cheese from other cheeses; All three types of milk, namely sheep, cow and goat milk, are produced in certain proportions according to the season.
It is mixed and used in the production of Ezine cheese. The region where production takes place is affected by the Kaz Mountains in terms of both vegetation and climate. Kaz Mountains provide the region with abundant rainfall, rich vegetation and abundant oxygen. There are hundreds of fragrant plants in the flora, including Oral Mantle (Origanum majorana L.), Vetiver (Origanum vulgare), Sage (Salvia officinalis L.), Hairy mint (Mentha longifolia L.), Omelette (Melisa officinalis L.) and Thyme (Thymus vulgaris L.). All dairy animals are fed naturally. Since the feed eaten by animals directly affects the taste and aroma of milk, this feature gives cheese a very special and unique taste and aroma.
The milk used in the production of Ezine cheese is obtained from 'Tahirova', 'Sakız', 'Dağlıç' and 'Sakız+Dağlıç' breed sheep, 'Holstein' breed cows and 'Karakeçi' goat breed raised in the region. Especially the milk obtained during the season starting from March until July is used in the production of Ezine cheese.

When the features that enable Ezine cheese to receive the sign of Origin, the first thing that draws attention is that the production processes and materials of Ezine cheese are carried out entirely in the specified places in the production area. Because the region where production takes place is affected by Kazdnetworks, both in terms of vegetation and climate. The fact that the Kaz Mountains provide a rich vegetation to the region with abundant rainfall and that the feed eaten by dairy animals fed by hundreds of fragrant plants in this vegetation specific to the region directly affects the taste and aroma of the milk gives this cheese a very special and unique taste and aroma.