Cow milk used to make cheese is obtained from animals grazing on pastures in the provinces of Kars and Ardahan, where there are about 1600 flowering plants, of which about 80 are endemic and about 20 are rare. This cheese, whose origin is based on the ‘kashkaval’ cheese unique to the Balkans, has been branded with its own name due to the climatic features of the region and the difference in the milk of animals. The production of Kars kaşar is a seasonal activity and is produced from milk obtained during the period when animals are fed by free movement in the pasture in May-August. The crust of the old Kars kaşar acquires a grayish tint, and the sectional surface is yellowish-cream in color. After the curd is formed, it is cut into very small pieces and all the bitter water is removed. After filtering the curd, it is cut into thin leaves, the slices are pressed and the last bitter water is also removed, about 2-3 minutes in brine. It is boiled and then left for 10 days, as a result, the cheese, which has the consistency of dough, is kneaded so that there is no air left in it and placed in molds. It is ripened in the form of dry salting for a minimum of 3 months. As the maturation period lengthens, its structure hardens. Origin: Turkey – Kars. Source: Cow. Fat: 70%. Ripening: at least 3 months. Grade: Hard. Uses: Breakfast, cheese plates, sandwiches, salads.