Kars old kashar creates its unique aroma by using the milk of cows fed from more than 1500 kinds of plants in the mountains of Kars province, using natural dairy methods and shirdan yeast, and keeping it in cold weather cellars for at least 6 months. What gives this cheese its difference, whose naturalness is reflected in its taste, is the high altitude plateaus of Kars province. It is produced only from the milk of cows fed here. In order to obtain 1 kg of old kashar, 10-12 kg of milk must be processed depending on the fat content of the milk. A wheel of old kashar cheese weighs 14 kg or more when it is first put into the mold. After at least 6 months of ripening, this amount decreases to 13 kg. After this maturation process, the kashar cheese reaches the desired aroma and consistency. The maturation process may vary between 6 and 24 months depending on the demand and the condition of the kashar. It is specially packaged in a 500 gram vacuum package for our valued customers.
