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Taste and atmosphere
Flavors, dishes and restaurants
Cuisine
As the most important symbol of Göle cuisine, this kashar cheese is produced in the region's pastures rich in flora. Prepared completely with natural methods, the cheese is aged in special cellars. You can check the local producers in the Harita section to taste it fresh. This unique flavor is a crucial cultural heritage of livestock farming in Ardahan and Türkiye.
Ingredients
- Raw cow's milk (from Göle plateaus)
- Rennet
- Rock salt
- Pure water
- Natural aging air
Preparation
- Fresh cow's milk is strained, brought to fermentation temperature, and rennet is added.
- The coagulated milk is cut, the whey is drained, and the scalding stage begins.
- The cheese dough kneaded in hot water is poured into molds and shaped.
- After the salting process, the cheese wheels are left in cool cellars for months to mature.
Practical notes before you go
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