It is a kind of cheese produced by drying the milk obtained from animals such as goats, sheep, and buffalo of the Central Asian Turks in order to be able to use it in the following times. The surplus part of the milk obtained was fermented and yogurt was made, and then the resulting yogurt was used to make Keş cheese. By drying the yogurt, the Keş cheese is obtained.

You can add Keş Cheese, which is an indispensable delicacy of breakfasts, to noodles, pasta and soups.