Kars Cheddar Cheese
Kashar cheese production in the province of Kars dates back to the foundation years of the Turkish Republic. Entrepreneurs who realized the milk potential and quality in the region came to the region and started the production of kashar cheese. According to the most concrete data, the first kashar cheese production in Kars was made in 1926 in the central village of Kars, Kümbetli. Between 1927-1933, more than 40 kashar cheese factories were in operation. Today, Kars Kashkaval, which is produced by preserving tradition in modern facilities in Kars province, has been marketed all over the country and has become the most important sector of the local economy, and its reputation throughout the country has become identified with Kars province.
In the geographical area where Kars Kashkaval is produced, cattle breeding is based on pasture cultivation, as emphasized in many scientific studies. The milk used in the production of cheese is obtained from animals grazing in the pastures of Kars and Ardahan provinces, where there are around 1600 flowering plants and 80 taxa are endemil and 20 are rare. Kars Cheddar production is a seasonal activity and it is produced from the milk obtained during the period when animals are fed freely in the pasture in May-August.
