Following the geographical indication registration of Kars Kaşarı in 2015, the need arose for auditing, quality assurance, and proper marketing. The primary goal of this project was to establish a local team of experts (panelists) capable of evaluating the quality of Kars Kaşarı using scientific and sensory methods.

We focused on training individuals to assess sensory attributes like flavor, aroma, texture, and appearance based on a standard profile sheet. The trained panelists have enabled local expert auditing of producers wishing to use the GI logo, ensuring adherence to quality standards. This training has also created a pool of human resources for establishin