Each cheese bears the traces of its geography. For this reason, I am curious about the history, traditions and customs of each region and village I visit, and I research them in detail. While producing cheese, I transfer the past memory of the region to the future by adapting it to the present.
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Mini dairies are small dairy factories specially built for producers who want to produce dairy products at low capacity.
In addition to producing cheese, tasting experiences and festivals are part of this precious culture. At the festivals I visited, I had the opportunity to meet many traditional producers of local cheese in Anatolia and taste their products.
In our workshops, it is possible to learn valuable traditional cheeses individually or in groups. We produce our cheeses together with the freshest, natural milk of different varieties.
It is a hazard analysis at critical control points and is a product safety system based on ensuring the hygiene conditions necessary for healthy food production in food enterprises and identifying and eliminating the causes of the products produced that may pose a health risk to the consumer.
A short free meeting to discuss your upcoming projects and answer a few questions.