Ezine cheese is produced according to the season of milk obtained from sheep, goats and cows fed by the natural vegetation and water resources of Ezine, Bayramiç and Ayvacık districts located in the Northern and Western parts of Kaz Mountains. It is a type of full-fat cheese, produced by mixing goat's milk at least 40%, sheep's milk between 45% and 55%, and cow's milk at most 15%, light yellow to white in color, medium hard, with few and small pores. The unique aroma and flavor of Ezine cheese, which has qualities such as creamy, cooked, salty and sour, comes from the quality and originality of the milk of sheep, goats and cows grown in this region rich in natural resources.

Ezine cheese is very suitable for fabricated production as a production method. It has almost no difference from white cheese in terms of its general production scheme. First of all, the raw goat, sheep and cow milk coming to the enterprise are checked in terms of physical and chemical criteria and the suitable ones are; The milk mixture is obtained with goat's milk at least 40%, sheep's milk between 45% and 55%, and cow's milk at most 15%. The milk mixture was subjected to pasteurization and heated at 65 degrees Celsius for 20 minutes to prevent harmful microorganisms from remaining. The milk mixture, cleared of harmful microorganisms, is cooled to approximately 32-34 degrees Celsius to begin the fermentation process. After adding rennet and culture to the milk mixture, approximately 90 minutes are waited for the fermentation to occur. The curd formed as a result of fermentation is subjected to cutting in certain proportions and then subjected to a pressing process to remove whey. The water is removed and the curd is again subjected to the brine process. For the brining process, a mixture of sodium chloride and water, known as table salt, is used and this process is waited for approximately 12 hours. After the brining process is completed, the resin cheeses are filled into tins and brine is added for the last time before the packaging lids are closed. The cans are sealed and the ezine cheeses are left to rest for 6 months at 4 degrees Celsius.