Kashar cheese production in Kars is based on the foundation years of the Republic of Turkey. Realizing the potential and quality of milk in the region, production of kashar cheese was started. In 1926, the first cheddar cheese was produced in Kümbetli, the central village of Kars. 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 the province of KARS.
Kars Cheddar production is a seasonal activity and is produced from the milk obtained during the period when animals are fed freely in the pasture in May-August. The product in question differs from other products in that it is produced with the milk of animals grazing on the pasture.
Physical CharacteristicsWhile fresh Kars Cheddar is whitish in color on the day it comes out of the mold, it becomes yellowish in a week by forming a crust. The cross-sectional surface of the fresh Kars Cheddar is whitish in color and its taste is slightly salty, bland and reminiscent of milk. The crust of the old Kars Kashkaval cheese takes a grayish color and the cross-sectional surface is yellowish cream colored. The longer the maturation period, the harder the structure. With the effect of the ingredients in the old cheese, a unique intense aroma is formed. In terms of consistency, it is defined as hard since the water content is low. As a structure, the cross-sectional surface should be flat and smooth.
Made of Kars CheeseAlthough Kars Kashkaval is usually made from cow's milk, it is also produced by adding sheep and goat milk to cow's milk. Kars Cheddar Cheese is boiled with traditional methods, after the white cheese called curd is grated twice, the curd is filled into chrome baskets with 0.3 mm diameter holes, dipped in a boiling watering cauldron with a cooking degree of 72-78 and boiled for 2 to 3 minutes until it stretches like gum. This method is called "Water Boiling". The products produced by the method called dry boiled technique and sold under the name of kashar cheese do not have the quality of Kars Kashar cheese with many features.
- Food industry salt is used in kashar cheese.
- No additives other than industrial salt are used.
- Dairies producing cheddar were established at an altitude of 1700 meters above sea level.
- Kars cheddar is marketed as fresh up to 90 days, and after 90 days under the name of old cheddar.
- Kars Cheese is produced in accordance with the Turkish Food Codex.