Along with 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.

I gave them voluntary support regarding the scientific content of their cheeses. Afterwards, there were many producers whose products I produced together, and I was with them until product labeling and packaging. One of them is the geographically marked ‘Divle Obruk Cheese’, which is among the top five cheeses in the world.

Another producer I voluntarily support is the ‘Essence of Flowers Women’s Cooperative’. With the women’s cooperative, we resurfaced the forgotten shirden cheese rennet in Hakkari. We conducted scientific studies of this ancient yeast, which we created and recorded the standard recipe with women in the magnificent mountains of Hakkari, and applied for a geographical indication registration certificate. With the yeast, which gained added value with label, packaging and nutritional value analyzes, we produced the subsoil cheese of the region again. The women’s cooperative sells shirden cheese rennet and subsoil cheese, both contributing to the region and strengthening economically.