Türkiye’s Mus produces famous ‘aged kasar cheese,’ expanding market reach

The market reach of “Mus aged kashar cheese,” produced in a region known for its extensive livestock farming, is rapidly expanding.

Thanks to efforts by the Mus Agriculture and Forestry Directorate and the Eastern Anatolia Development Agency, “Mus aged kashar cheese” received geographical indication registration from the Turkish Patent and Trademark Office in 2023.

This prestigious certification has significantly boosted the cheese’s brand value, leading to increased demand across many cities.

Made from a blend of 50% cow, 40% sheep, and 10% goat’s milk sourced from summer pastures, the cheese undergoes a six-month aging process in cold storage facilities.

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

Mehmet Gun, Director of Mus Agriculture and Forestry, highlighted the cheese’s high quality and economic impact: “Mus aged kashar cheese is a premium product deeply rooted in our region’s tradition, with a production volume of 160 tons this year alone. This contributes significantly to our local economy, benefitting from our province’s 235,000 cattle and 1,051,000 small ruminants.”

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