This comprehensive two-year research and documentation project aimed to uncover the deep-rooted history of Kars cheese-making in its social, cultural, and economic dimensions, thereby contributing to the branding of Kars gravy cheese and Kashar cheese, the development of eco-cultural tourism in the region, and the strengthening of the archives of the Zavot Eco-Museum. 

Fieldwork and oral history interviews began in Kars and Ardahan, then followed the traces of the cheese-making culture to Istanbul, where the old masters and dairy farmers had migrated, Izmit, and Trabzon, and even to Georgia, Switzerland, Russia, and Armenia, following the traces of cheese masters and archives that shed light on the origins of cheese-making in the region. 

The most tangible outcome of this meticulous work was the reference book “The History of Kars Cheese Making from the Alps to the Caucasus,” published in 2014. Furthermore, the research findings were presented to the public through panels and exhibitions held at the Istanbul Beşiktaş-Levent Cultural Center on April 17, 2014, and at the Kars Gazi Ahmet Muhtar Paşa Art Gallery between May 8 and June 1, 2014.

• 13.05.2018 - Anadolu Peynirleri Kars'ta Buluştu.

• 13.04.2017 - İsviçre'den Kars'a bir gravyer öyküsü.

• 20.06.2014 - İsviçre Alpleri'nden Güney Kafkasya'ya Kars Gravyeri'nin Tarihsel Yolculuğu.

• 27.05.2013 - Kars Peynirciliğinin 150 Yıllık Tarihi.

• 25.05.2013 - Kars Peynirciliğinin Tarihi.