From Kars Gruyère to the Divle Cave: Anatolian Cheeses

With hundreds of local cheeses, Türkiye has one of the richest cheese cultures in the world. Many are protected by geographical indications, meaning they are registered as made in a specific region by a specific method. Here are the seven cheeses on our Anatolian cheese board and their stories.

Kars gruyère

Made from the milk of cows grazing the flowering pastures of Kars's high plateaux, it is aged in large wheels for at least six months; the big holes come from gases formed during ripening. Its flavour is sweetish and nutty.

Ezine cheese

A white cheese from the Ezine area of Çanakkale, made by blending goat's, sheep's and cow's milk in set proportions. Milk from the pastures of the Kaz Mountains and at least six months of ageing give it its distinctive taste.

Erzincan tulum

Also known as Şavak tulum, it is made from sheep's milk and traditionally matured in skin sacks. It is known for its crumbly texture and buttery, slightly sharp flavour.

Mihaliç cheese

Named after Mihaliç, the old name of Karacabey in Bursa, it is a hard, salty cheese with small holes, traditionally aged for a long time in brine.

Aged Kars kaşar

Kars kaşar, made from cow's milk, gains a sharp, intense flavour with long ageing, hardening and darkening as it matures.

Divle obruk tulum

Made by maturing goat's and sheep's milk cheeses in skin sacks inside a natural sinkhole cave in the village of Divle in Karaman. The cave's cool, damp air lets natural mould form on the cheese.

Antakya sürk

The spiced cheese of Hatay cooking: strained yoghurt or çökelek is kneaded with chilli flakes, thyme and spices, shaped into balls, dried and matured. It has a sharp, aromatic taste.

How to build a cheese board

• Order cheeses from mild and fresh to intense and mature.
• Take them out of the fridge 30 minutes before serving so their aromas open up.
• Add honey, fig jam, walnuts and sourdough.
• Wrap leftovers in baking paper rather than cling film.

At our Anatolian Cheese Workshop you can get to know these seven cheeses with Chef Barış Okyay and taste them with alcohol-free pairings.

Why geographical indications matter

A geographical indication is a registration that protects a product's region-specific qualities and production method. In Türkiye, applications are assessed by the Turkish Patent and Trademark Office. A registered cheese made outside the defined area or by another method may not use the name. The system protects consumers from imitations and adds value to the work of small traditional producers, from whom we buy the cheeses on our board directly whenever we can.