Türkiye’s 1st thematic cheese museum welcomes 75K visitors

Türkiye’s first thematic cheese museum, established in the historic Suvari Tabyasi in Kars, has become a cultural and gastronomic hotspot. Known for producing a variety of cheeses, including gravyer, cecil, and kasar, the city welcomed nearly 75,000 visitors to the Kars Cheese Museum in 2023.

As part of the “Future is in Tourism Project,” a collaboration between the Ministry of Culture and Tourism, the United Nations Development Programme (UNDP), and Anadolu Efes, Kars was designated the world’s 18th cheese route in 2020.

The museum, which opened in March 2022, offers a unique glimpse into the cheese-making process. With 1,100 square meters of exhibit space, it showcases everything from endemic flowers contributing to the flavor of Kars cheeses to the journey of milk becoming cheese in the highlands.

Blend of culture and gastronomy

Museum director Yesim Koc emphasized the museum’s dual focus on history and gastronomy. “Cheese’s journey is incredibly important to us. We demonstrate every step of the cheese-making process to our visitors, from obtaining milk to crafting unique cheeses,” she explained.

The museum’s exhibits include iconic elements such as Kars gravyer cheese molds, a symbolic representation of Kars’ cheese legacy. Visitors can explore sections dedicated to cheese-making processes, a replica of Kars Train Station, and even learn about traditional Kars homes and their architectural significance.

Rising visitor numbers and high expectations

Visitor numbers are steadily growing, with the museum recording 60,000 guests last year and an impressive increase to 75,000 this year. Koc attributes this growth to the museum’s rising popularity among both local and international tourists.

“The Turistik Dogu Ekspresi train service is expected to bring even more visitors. As Türkiye’s first thematic and the world’s largest cheese museum, we often see visitors amazed and delighted by the experience,” Koc noted.

Kars: Capital of cheese

Koc also highlighted Kars’ reputation as a cheese capital, stating: “Gravyer and kasar, as well as cheeses unique to Kars, are explained through models, visuals, and videos. We’ve also introduced displays of traditional dishes made with Kars cheeses.”

In addition to its culinary focus, the museum showcases cultural heritage with exhibits on Kars Baltik Architecture and Ottoman-era houses. “We’ve included elements that highlight both historical and cultural aspects of our region. Visitors leave with a deeper appreciation of Kars as the capital of cheese,” Koc said.

With its historic setting and detailed exhibits, the Kars Cheese Museum offers a one-of-a-kind experience for food enthusiasts, culture seekers, and history buffs.