THE GLOBAL WINDOW OF TURKISH FOOD AND AGRICULTURE The Global Window of Turkish Food and Agriculture Sector
Related Articles
Kars’s registered gruyere cheese has hit the shelves…
Türkiye’s northeastern province of Kars, a major cheese producer in the country, has launched the first gruyere cheese of the season.
Kars…
Made from the milk of cows raised in the region’s rich pastures, adorned with vegetation and flowers at an altitude of 2,500 metres, gruyere cheese is produced with meticulous care.
Producers, who obtain 1 kilogram of gruyere from an average of 20-25 kilograms of whole cow’s milk, collect the milk in May, cook it in regional copper cauldrons, go through it various processes and then let it rest.
In the Sarıkamış district, the registered gruyere cheese, which sells for 900 liras per kilogram, has begun to appear on the shelves.
Furkan Turut, a cheese farmer in the district, told an Anadolu Agency (AA) reporter that they are offering the first gruyere cheese of the season, produced in the village of Boğatepe.
Turut explained that they have begun cutting and preparing the season’s first gruyere, saying, “This gruyere was made in May and placed in molds. After the maturation process was complete, it arrived at our counter. This gruyere wheel we cut weighs approximately 80 kilograms. It’s larger than last year; after it’s cut and packaged, we’ll put it on our counter. Depending on our customers’ requests, we package it in packages of 500 kilograms or 1 kilogram, vacuum-seal it, and ship it throughout Türkiye in cold-chain packages.”
