Çakmak Cheese-Koçulu Peynircilik

This is the second cheese type which was learned from the Malakans (Molokan). This cheese is made from sheep and cow milk.

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This is the second cheese type which was learned from the Malakans (Molokan). This cheese is made from sheep and cow milk. It is obtained by heating up the milk up to 65-70 oC and then fermenting the milk after it cools down.

Çakmak cheese (Çakmak village: the village where the Malakans last migrated to in the Kars region) is a popular kind of cheese in the region for its special delicious taste and healthy structure.

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Address: Artvin - Göle Yolu 47. km Büyük Boğatepe Köyü
Country: Turkey
Province: Kars
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