Gruyere

Kars Kashar is a special cheese known for its rich history and unique flavor heritage. Served at Çıldır Lake Taş Konak, this cheese brings the authentic flavor of Kars to our tables. In the second half of the 19th century, Kars Kashar (gruyere), which came to life when the Russians invited Swiss cheese producers to the Kars region to develop industrial agriculture, today attracted the attention of flavor lovers from all over the world.

Kars Kashar is produced from the high-fat milk of the region’s Zavot cattle and therefore has a unique, rich flavor. This cheese gains its characteristic flavor after a special ripening process. The unique flavor and texture of this Kars cheese make it one of the most distinguished cheeses in Turkey and the world.

Kars Kashar served at our breakfasts at Çıldır Lake Taş Konak, offers the pleasure of tasting this unique cheese in its original place. Trying this flavor before leaving Kars is the perfect opportunity to understand the cheese culture of the region. The rich aroma and creamy texture of the cheese offer an unforgettable taste experience at breakfast.

In addition to Kars Kashkaval, another special cheese served at Çıldır Lake Taş Konak is çeçil cheese. Produced by fermenting the local milk after the fatty part is removed, this cheese is kneaded by experienced craftsmen and stretched like a strand of hair. After being kept in overalls and acquiring a slightly greenish appearance, it is served on our tables for breakfast. The unique flavor of Çeçil cheese is another example of Ardahan’s rich dairy culture.