An Evaluation of Traditional Cheeses in Terms of Gastronomic Tourism: İzmir Case

Abstract

The aim of the study is to reveal that the traditional cheese produced in İzmir are a valuable element in terms of gastronomy tourism and to determine the activities related to what kind of studies can be done in this context and to determine the traditional cheese types produced in İzmir. In line with the purpose of the study, İzmir and its immediate surroundings (Tire, Ödemiş, Bergama, Karaburun and its villages, Seferihisar, Urla) located in the Aegean region were determined as the research area and qualitative research method was adopted. Data were obtained by examining documents within the framework of qualitative method and semistructured interview. Content analysis was performed as data analysis method. Relationships between the data obtained as a result of the interview and descriptive and comparative analysis were determined. Of the data from the field and the literature review, 4 main themes and 15 subthemes were determined. It has been concluded that the traditional cheese of İzmir do not contribute to both tourism and gastronomy tourism but it has been determined that cheese have a high potential in the rich gastronomy culture of İzmir.