Turkish Aged Gravyer Cheese – Traditional & Natural (Kars)

Turkish Aged Gravyer Cheese – Traditional & Natural (Kars)

Kars Gravyer Cheese is one of Türkiye’s best-known regional cheeses. It is distinguished by its distinctive aroma, firm and porous texture, and long aging process. High-quality milk obtained from animals fed on the rich natural vegetation of Kars plays an important role in developing its characteristic flavor.

The history of Gravyer cheese in Kars dates back to the late 19th century. Taking its name from Switzerland’s Gruyère cheese, Gravyer was brought to the Caucasus region by Swiss cheesemakers in the 1830s. After Kars came under Russian rule in 1878, Swiss settlers began cheese production in the region, and one of the first production facilities was established in the village of Boğatepe in 1890.

Later, the Malakans living in the region continued cheese production. After Kars became part of Türkiye again in 1920, the Karapapak (Terekeme) Turks who settled in the area learned this traditional cheesemaking method and continued the tradition. This cheesemaking tradition has survived to the present day.

Kars Gravyer Cheese is an important part of Kars’s traditional cheese culture. Traditional production uses milk, rennet (animal rennet) and salt.

Aged for approximately 6 months, the cheese develops its distinctive aroma and characteristic porous texture. Its firm texture and rich flavor are among the defining characteristics of its long aging process.

Ingredients: Milk, rennet (animal rennet), salt

Allergen: Contains milk.

Features:

Aging Period: Approximately 6 months
Weight: 500 g (1.1 lbs) / 1 kg (2.2 lbs)
Packaging: Vacuum-packed
Origin: Kars, Türkiye