Content of the Book (From the Publicity Bulletin): Cheese making is not only a craft that allows milk to be stored and consumed longer without spoiling. Thanks to this craft, delicious microbiological life forms can be produced in many regions of the world, in places with different geographical and climatic characteristics, using completely different cultural techniques.
These life forms also bear the cultural memory of the producers who have developed numerous traditional methods throughout the history of cheese production, which is thought to be 7000 years old. Today, rapidly developing milk technologies are also based on this accumulation. Owning local-traditional cheeses, preserving them and maintaining their production also means protecting this history and accumulation, cultural memory, and the diversity of life. - İlhan KOÇULU
Boğatepe Environment and Life Association, Ekomüze Zavot and Kafkas University, with the support of Serhat Development Agency, called for an international symposium titled "Local-Traditional Cheeses in Turkey and in the World: Kars Cheddar Geographical Mark" in 2016. Listening to this call, the participants, consisting of esteemed producers, industrialists, academicians, activists, civil society and public institutions representatives from Turkey and the world, came together in Kars to understand and convey local-traditional cheeses. With this book, prepared by bringing together the papers presented at the symposium, you can read the history, taste, ingredients, geography, culture and healing of local and traditional cheeses both in the language of the producers and from the researchers. Hoping that this information festival, which started with the initiative of Boğatepe Environment and Life Association, will establish new and strong local solidarity networks!