What is Kars Kaşarı?
A hot-stretched mountain kaşar from the Kars plateau, made from full-fat cow’s milk from animals grazing alpine meadows between 1,700 and 2,000 metres. The milk is never skimmed. Aged for at least 90 days. The plant diversity and alpine conditions of the Kars plateau give this kaşar its separate regional character.
Taste, aroma, and texture
Firm and slightly granular when aged. Slices cleanly and becomes elastic and stretchy when heated. Interior ranges from straw-yellow to amber. A hard rind develops during ageing.
Lactic and fruity notes are equally dominant; cooked milk, butter, and layered nuttiness come from the Kars plateau pastures. Earthy and herbal notes are equally notable. Animal notes are present. No smoky character.
Cheesepedia taste profile
The values below are the structured baseline in the Cheesepedia app. Your personal match is calculated separately from your own taste profile.
A general profile can describe Kars Kaşarı, but it cannot know how closely the cheese fits your preferences. Cheesepedia Premium compares this profile with your personal taste profile and lets you evaluate cheeses side by side.
See your personal matchHow to enjoy it
- Sliced into sandwiches, breakfast plates, or cheese boards.
- Melted into toasties, omelettes, or baked potatoes.
- Grated over soups, pasta, or roasted vegetables.
What pairs with Kars Kaşarı?
Classic serving companions from the Cheesepedia catalog.
- Salted Cracker
- Grissini
- Butter Cracker
- Whole Wheat Cracker
- Sesame Cracker
Find the right wine in Cheesepedia
Cheesepedia uses an expert-designed algorithm that compares the cheese's taste, intensity, and production profile with the wine's body, acidity, tannin, and sweetness. Wine pairings are not generated by AI.
See wine pairings for Kars KaşarıStory and origin
Kaşar production in Kars began in 1926 in the village of Kümbetli, introduced by entrepreneurs who recognised the quality of the plateau’s milk. Within six years, more than 50 kaşar producers were active in the region. The geographical indication protects the specific production zone and the full-fat milk requirement. Registered in Turkey.
Storage and serving
- Store in the fridge, sealed or in an airtight container.
- Air travel: not ideal; suitable only if sealed and kept cool.
Profile sources and methodology
This page uses the same curated record as the Cheesepedia mobile app. Production-style and designation references provide context; they do not imply endorsement of Cheesepedia.
