The basis of this project, which aims to provide legal protection by obtaining a “Geographical Indication” for “Traditional Fresh and Aged Kars Cheese,” whose fame and quality are based on the region's unique nature and traditional production knowledge, was the scientific identification of the factors that give Kars Cheese its unique flavor and character. In this regard, a multi-stage and detailed field study was conducted. The endemic vegetation of the pastures in the 7 districts of Kars was examined by botanists to identify the herbs that contribute to the flavor of the cheese. Regular samples were taken from the cow and sheep milk used in Kaşar production, and all chemical, biological, and physical properties were analyzed. Traditional production and maturation (storage) processes were observed in dairies and recorded in detail at all stages. Starting with fresh Kashar, regular samples were taken from the cheese throughout the 6-month aging process, and all its characteristic properties (physical, chemical, biological, and organoleptic) were scientifically documented. Based on the data obtained from this comprehensive scientific study, an application for a “geographical indication of origin” was made for Kars Kashar, and our cheese was registered.

• 28.04.2021 - UNi TV, Kars’ın Tescilli Lezzetleri.

• 23.02.2016 - Kars kaşarı coğrafi işaret aldı.

• 24.05.2013 - Turkey’s Many Cheeses on Display.