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Cheese from Türkiye, Kars province
Raw or pasteurised cow milk from cows grazed on the Kars plateaus between late April and mid-August is set with calf rennet, cut to lentil-size grains and cooked to 53–57 °C. The curd is pressed into huge wheels, salted in brine or dry salt, then ripened first in a warm room, where gas forms the eyes, and then for months in a cold room. Wheels weigh 55–85 kg and ripen 6–12 months.
| Cow milk from cows grazed on Kars plateaus, late April to mid-August | Raw milk accepted at no more than 0.18 % acidity (8 °SH); fat adjusted to 3–3.4 % in the industrial method[kars-gi] |
| Calf rennet10 ml per 100 L of milk (industrial); 100 ml per 100 L of house rennet (traditional) | The traditional house rennet is about 3 g of dried calf, kid or lamb stomach soaked in 500 ml whey at 30–35 °C for 1–1.5 days[kars-gi] |
| Starter culture of Streptococcus thermophilus, Lactobacillus delbrueckii ssp. lactis and Propionibacterium shermanii (industrial method only) | [kars-gi] |
| Salt, as 22 °Bé brine or dry rock salt | [kars-gi] |
| Starter | no starter culture in the traditional method (a few makers rarely add a piece of grated old gravyer); a culture with propionic bacteria in the industrial method |
Total time across the recorded steps: 5.2 months – 8.5 months
What changes: Warm plateau milk sets with calf rennet in a kettle
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or pasteurised cow milk from cows grazed on the Kars plateaus between late April and mid-August is set with calf rennet, cut to lentil-size grains and cooked to 53–57 °C. The curd is pressed into huge wheels, salted in brine or dry salt, then ripened first in a warm room, where gas forms the eyes, and then for months in a cold room. Wheels weigh 55–85 kg and ripen 6–12 months. Made in 6 steps over 5.2 months – 8.5 months. The longest step, ripen in the cold room, takes 3.5–6 months (Türk Patent ve Marka Kurumu 2024) and runs at 7–12 °C (Türk Patent ve Marka Kurumu 2024). Streptococcus thermophilus, Lactobacillus delbrueckii ssp. lactis and Propionibacterium shermanii (industrial starter); propionic bacteria make the CO2 that forms the eyes and Native non-starter lactic acid bacteria; of 120 isolates, Lactobacillus brevis (25 %), Pediococcus pentosaceus (18.3 %), L. paracasei (14.1 %) and L. fermentum (13.3 %) led do most of the fermenting.
| Main step | 3.5–6 monthsSet[kars-gi] | Ripen in the cold room |
|---|---|---|
| Temperature | 7–12 °CSet[kars-gi] | Ripen in the cold room |
| Acidity | pH 5.1–5.2Set[kars-gi] | Press into great wheels |
Kars gravyer is a Turkish mountain cheese in the Swiss style, made only from summer plateau milk and ripened first in a warm room for eye formation and then in a cold room. The traditional method uses no starter culture, only milk, house rennet and, rarely, a piece of grated old cheese.
Raw milk is accepted only at low acidity (no more than 0.18 %, 8 °SH), and the curd is cooked to 53–57 °C before months of ripening. The finished cheese is kept at 4–6 °C.
Every number is labelled with how it is known. How this atlas is made
The registration says Swiss cheesemakers arriving from the Alps via the Caucasus opened the first dairy at Boğatepe village in 1890. Molokan settlers kept it going, and the Karapapak (Terekeme) Turks, who settled in Kars in 1920, carried the craft on. The geographical indication was applied for in 2021 and registered on 17 September 2024.
