The flavor that brings the healing of the vast pasture flowers and herbs of Kars Boğatepe village at an altitude of 2500 meters to your kitchen. Production is made from cow-sheep-goat milk fed in the period of May-August. All cheeses are leavened.
The milk used in the production of cheese is obtained from animals grazing in the pastures in Kars and Ardahan provinces, where there are around 1600 flowering plants and around 80 taxa are endemic and around 20 taxa are rare.
The feature that distinguishes the products of Boğatepe village Koçulu farm products from their counterparts is the pastures where their animals graze.It has a wonderful taste for traditional aged cheddar cheese lovers, which invites a slight bitterness on the palate after the fragile, butyric flavor.
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