A glimpse into a different, yet in many ways, identical artisan culture when it comes to small producers hand-making good cheese.
Did anything in particular stick out about the cheesmaking in Kars?
The supremely physical nature of making these types of cheese impressed me the most. Kasar requires a minimum of 2 people who work hot, heavy masses of cheese by hand. Gravyer production is even more extreme. Three to five men are involved and they leverage their body weight, lean, push and contort to transfer the strained curd into the massive forms. The process proceeds in a practiced rhythm and it is a beautiful sight to behold and a reminder that food is the product of effort, labor, energy, nature, craft and art.