The biggest feature of Kars gruyere, which is the heritage of the families who migrated to the region  after the Ottoman Russian War, is the fat content and taste of the milk milked from Zavot Cows. The cheese, which has been left to ferment by leavening, is filtered so that there is not even a spoonful of
water left in it. Then the 10-day pickling process begins, after which the desired bacterial chambers are formed in the cheeses that are constantly turned over and salted in a hot room with a temperature of 30-34 degrees and spend 10 to 25 days, while they spend a minimum of 6 months in cold rooms. Uses: Breakfast, cheese plates, sandwiches, salads.