Turkish company Mus produces famous “matured Kasar cheese” and expands its market reach

The market reach of ‘Mus-ripened Kashar cheese’, produced in a region known for its extensive livestock farming, is growing rapidly.

Thanks to the efforts of Mus Agriculture and Forestry Directorate and Eastern Anatolia Development Agency, “Mus Aged Kashar Cheese” received a geographical indication registration from the Turkish Patent and Trademark Office in 2023.

This prestigious certification has significantly increased the brand value of the cheese and led to increased demand in many cities.

The cheese is made from a mixture of 50% cow’s milk, 40% sheep’s milk and 10% goat’s milk from summer pastures and undergoes a six-month maturation process in cold storage.

The cheese is now packaged and available for sale and is distributed to various cities including Istanbul, Izmir, Ankara and Mersin.

Mehmet Gun, Director of Agriculture and Forestry in Mus, emphasized the high quality and economic importance of the cheese: “The aged Kashar cheese from Mus is a premium product that is deeply rooted in the tradition of our region. 160 tons of it were produced this year alone. This contributes significantly to our local economy and benefits the 235,000 cattle and 1,051,000 small ruminants in our province.”

“Families with decades of experience in dairy farming have played a crucial role in maintaining the exceptional quality of the cheese. After six months in cold storage, these cheeses are shipped to major cities,” Gun concluded.