Hasmandira Kelle Cheese 400 G

Hasmandıra Kelle Kashar is produced from the milk of local breed animals fed with natural foods around Iğdır, Kars and Ardahan. Kelle Kashar cheese, which has a drier flavor than fresh kashar, is produced using completely traditional methods. The curds obtained from fresh milk with sourdough yeast are first cooked with the traditional water boiling method. The cheese, which uses only rock salt during cooking, does not contain any additional preservatives or additives. After the curd to be used in the production of kelle kashar is boiled, the masters knead it with rock salt. After kneading, the kashar dough is poured into molds. The kashar coming out of the molds is matured for about 2 months by sprinkling rock salt on the surface of the cheese in cheese resting rooms that we have positioned underground. Kelle kashar is packaged in this state and takes its final form. After resting, the whey is completely removed from the cheese and the dough is subjected to a heat treatment, giving it a slightly harder and drier flavor. The feature that distinguishes Kelle Kashar from Belly Kashar is hidden in this taste and aroma.