Turkish Aged Kashar Cheese – Natural & Organic (Kars)
Turkish natural cheese culture is quite common in Anatolia and these products are consumed by Turkish people. Especially the cheeses of Kars province are quite tasty and high quality. These Turkish Cheeses are produced by professional craftsmen using traditional methods. Kars Cheese produced using high-quality milk with high-fat content is quite famous in Turkey and in the world.
The city of Kars, in the northeastern region of Turkey, is most famous for producing Turkey’s best-aged kashar cheese, or “eski kasar“. The Kars variety of this beloved cheese is usually made with pure cow’s milk or a mixture of cow and goat’s milk. As the cheese ages, it forms a crust and mold on the exterior. The inside becomes dry and flaky. Its flavor most resembles Italy’s Romano cheese, with even more tang, rich odor, and flavor. Aged kashar is ideal for grating and is most often eaten at breakfast, as part of a cheese platter, or grated as a topping or filling in many dishes.
Ripening Time: Minimum 6 months
Weight: 1kg (2.2lbs)
Made in: Kars
*** It can be shipped as sliced in vacuumed pack according to the weight.
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