Gravyer cheese gains its flavor through long stirring and fermentation of milk, followed by resting. Produced with years of effort, this delicious cheese is higher in nutritional value than other cheeses because it doesn't contain any additives. Grazing on the rich variety of plants in the Kars plateaus, cows provide the milk for Gravyer cheese, and this milk absorbs the aromas of many plants, giving the cheese a unique taste. Kars Gravyer is special because it is matured through dry salting and brine salting. It is collected in April and boiled in vats. After boiling, it becomes Gravyer cheese, and it takes about 7 months to reach the tables from that point.
!! Cheese cannot be sent to European Union countries and the UK due to customs rules. !!
