Cheese Productıon In Kars Province And Its Effects On The Local Economy

Abstract

Kars has become one of Turkey’s most significant cheese production centers due to its geographical location, natural pastures, and climatic conditions. The high-altitude plateaus and rich vegetation enhance milk quality, fostering the development of regionally distinctive cheeses such as Kars Kashar and Gruyère cheese. In particular, Kars Kashar is produced through both traditional and industrial methods, acquiring its unique aroma through an aging process. Gruyère cheese, introduced to the region by Swiss cheese masters in the 19th century, has gradually adapted to local production techniques.

Milk production in Kars is largely based on pasture-based livestock farming. Cattle farming intensifies in spring and summer, increasing milk production capacity. However, the reduction in fodder resources during winter leads to seasonal fluctuations in production. Additionally, local farmers' limited access to modern techniques results in efficiency challenges in production.

Cheese production is not merely an economic activity but also an essential component of the cultural identity of the region. Traditional cheese-making in Kars has been preserved through knowledge and techniques passed down across generations, ensuring the continuity of local cheese varieties. In this regard, the Cheese Museum established in Boğatepe Village plays a crucial role in promoting and preserving the region’s cheese-making heritage.

Kars cheeses have gained increased recognition in national and international markets, receiving geographical indication certification for legal protection. Kars Kashar cheese was certified in 2015, while Gruyère cheese received certification in 2024. This certification process strengthens the economic position of local producers while safeguarding authentic production techniques. However, challenges in marketing and branding persist. Small-scale enterprises require modern logistics systems and sales strategies to expand their market reach.

In the future, ensuring the sustainability of Kars cheeses will require the adoption of modern production techniques, the improvement of hygiene standards, and a greater emphasis on branding. By achieving these goals, Kars cheeses will enhance their competitiveness in both national and international markets, thereby contributing to the economic development of the region.