Kars Kashar History, Description, and Distinctive Features of the Product: History: The tradition of producing Kaşar cheese in the Kars province dates back to the early years of the Republic of Turkey. Visionary entrepreneurs, recognizing the high quality and potential of the local milk, came to Kars and initiated Kaşar cheese production. According to documented records, the very first production of Kaşar cheese in Kars took place in the village of Kümbetli in 1926. Thanks to the region's favorable livestock conditions and geography, the production method was quickly adopted by the local population. Between 1927 and 1933, numerous cheese factories were established, and within just six years, over 40 Kaşar cheese factories were in operation. Local residents, who initially worked as apprentices alongside experienced masters, eventually became skilled cheese makers themselves. Today, Kars Kaşar, crafted in modern facilities while honoring traditional methods, is distributed nationwide, becoming the region’s leading industry and a symbol of the province across Turkey. Description and Unique Characteristics: The region where Kars Kaşar is crafted is predominantly based on cattle raising supported by extensive pasture management, as highlighted in numerous scientific studies. Due to the high altitude, the warming of the air is delayed, meaning spring does not arrive in March but rather after May. This results in a cool and rainy season lasting until mid-July in Kars and its surroundings. These climatic conditions foster the development of alpine meadows, providing ideal circumstances for extensive pasture-based livestock farming, which is fundamental to both the local economy and way of life. Vegetation growth in the highlands begins later than in other parts of Turkey but continues for a longer period. Especially during summer, when vegetation is plentiful, the cooler temperatures and persistent rainfall help maintain lush and enduring pastures that dry out later than usual. This climatic pattern sets Kars apart from neighboring provinces. Kars Kaşar, categorized as a mature mountain cheese, has preserved its traditional production methods over time. The milk used for Kaşar cheese comes from animals grazing in the meadows of Kars and Ardahan provinces, home to around 1600 species of flowering plants, including about 80 endemic and 20 rare taxa. The production of Kars Kaşar is seasonal, relying on milk collected between May and August when animals freely graze in these rich pastures. This gives the cheese a distinctive quality compared to other cheeses made from non-pasture-grazed animals. Kars Kaşar contains a complex mixture of 32 compounds, such as aldehydes, ketones, esters, fatty acids, terpenes, and hydrocarbons, which together create its unique taste, aroma, and flavor profile, distinguishing it from similar cheeses.