The history of Kars stretches back to ancient times, with evidence of human habitation dating to the Bronze Age. Over the centuries, the city has seen influences from Armenian, Georgian, Russian, and Ottoman cultures, all of which have left their mark on its food traditions. While Kars has been known for various agricultural products, its cheese-making heritage stands out as one of its proudest legacies.
The introduction of cheese-making in Kars is attributed to nomadic tribes who grazed their livestock in the region’s lush, high-altitude grasslands. The climate in Kars, which includes cold winters and mild summers, created the ideal conditions for producing rich, high-quality milk, leading to the development of distinctive cheese varieties. One of the city's most iconic cheeses, "Kars kaşarı," is now internationally recognized and has become synonymous with the region's culinary identity.
Kars kaşarı, a hard, aged cheese, is the crown jewel of the city's dairy production. Its origins trace back to the 19th century, when cheese-making techniques from Europe, particularly from Switzerland and Italy, were introduced to the region. Kars kaşarı shares some similarities with Swiss Emmental and Italian Grana Padano, but over time, it has developed its unique flavor profile, thanks to the specific breed of cattle, sheep, and goats grazing in the area.
Made from raw cow’s milk or a blend of cow and sheep milk, Kars kaşarı undergoes a natural fermentation and aging process that lasts for several months. During this time, the cheese develops a rich, nutty flavor with a firm texture. It has a distinctive golden-yellow color and is often enjoyed in slices or grated over traditional Turkish dishes. Its robust taste and creamy texture make it a favorite ingredient in both local homes and gourmet kitchens across Turkey.
Visitors to Kars are in for a treat when it comes to exploring its dairy traditions. Many local farms and dairies open their doors to tourists, offering them the chance to see cheese production up close. Tasting Kars kaşarı on its home turf is an unforgettable experience, especially when paired with the region's famous honey and freshly baked bread.
In addition to Kars kaşarı, the city is also known for other types of cheese, such as a close cousin to Gruyère, and cheese, a crumbly, aged cheese typically made from goat’s milk and aged in a goatskin casing. Each of these cheeses showcases the region’s unique ability to blend traditional methods with a rich variety of local flavors.
In recent years, Kars has experienced a revival in interest from both Turkish and international food lovers. Artisanal cheese-makers in the region have been working to preserve and promote the city's cheese heritage, with many using traditional methods that have been passed down for generations. This renewed focus on high-quality, organic dairy products has led to Kars kaşarı gaining greater recognition in global markets.
The city now hosts food festivals and cultural events dedicated to its cheese-making traditions, drawing visitors who want to experience the authenticity and flavors of this remote yet captivating corner of Turkey.
Kars is more than just a city with a rich historical past—it’s a destination where culinary heritage thrives through its love of cheese. From the iconic Kars kaşarı to its artisanal dairies, the city offers visitors a flavorful journey into Turkish food culture. For anyone interested in exploring Turkey’s gastronomic diversity, a trip to Kars is incomplete without indulging in the cheesy delights that make this city proud.
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