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Kars…
In the Türkiye’s northeastern province of Kars, ‘gruyere cheese’ produced from the milk of cows fed in high altitude plateaus was registered with a geographical sign.
The producers, who pass the milk collected in the dairy in the province through certain stages, then boil the milk into particles by transferring it to copper cauldrons.
The milk, which is taken from the boilers and filled into moulds, is rested for 48 hours and kept in a cool room for about 6-9 months to turn into gruyere cheese.
As a result of the application made by Kars Chamber of Commerce and Industry (KATSO) to the Turkish Patent and Trademark Institute in 2021, gruyere cheese received a geographical sign registration certificate on 17 September.
KATSO Chairman Kadir Bozan said that around 200-250 tonnes of gruyere is produced every year in the province.
Stating that cheese production has various difficulties, Bozan said, “It is a very important cheese of our region, we will hopefully introduce our gruyere to the world. We have started working as of today to get the geographical sign in Europe.”
Furkan Turut, one of the local residents, also expressed his joy at the registration of gruyere and added, “We have been waiting for this for a long time, hopefully we will introduce Kars gruyere to the world.”
