The characteristic of this cheese, which is produced with traditional methods in Boğatepe village of Kars, is as follows; It is a very healthy, nutritious and aromatic cheese fermented with milk obtained from zavot cows grazing in its natural environment with many kinds of seed plants in high altitude pastures. Its yeast is obtained by using Şırdan yeast, which is produced with the same care.
The unique taste of Gruyere cheese is provided by Zavot cows that can only produce around 10 liters of milk per day and that roam only on high plateaus. It is rested in the cellars 6 months before it is offered for sale.
Production place: Kars