Kars gravyer cheese
A Turkish hard cheese from Kars Province made with cow or goat milk in large wheels.
Kars gravyer is a Turkish hard cheese produced in Kars Province. It uses cow's milk or a blend of cow and goat milk, formed into large wheels weighing over 60 pounds. The cheese resembles Emmental more than its name suggests.
- Originated in 1878 by Swiss producer David Moser.
- Made in Boğatepe, Kars Province, Turkey.
- Uses cow's milk or a mix with goat's milk.
- Forms large wheels weighing 60-70 pounds or more.
- Similar to Emmental despite the Gruyère-style name.
What is Kars gravyer cheese?
Kars gravyer is a hard cheese from Turkey. It is similar to Emmental, though the name points to Gruyère. Makers use cow's milk alone or mix it with goat's milk. The cheese forms into large wheels that weigh between 60 and 70 pounds or more. The paste is firm and dense, typical of pressed cheeses.
Where does Kars gravyer cheese come from?
The cheese traces back to 1878. A Swiss producer named David Moser visited Boğatepe in Kars Province. He saw the area was good for making cheese. He built a small factory there. Production quickly became the main industry for the village. This history links the cheese to Swiss techniques introduced in Turkey.
What does Kars gravyer cheese taste like?
We cannot confirm if it is nutty, sharp, or mild based on the available information.
How Kars gravyer cheese is made
Makers use cow's milk or a mix of cow and goat milk. They form the curds into large wheels. Each wheel weighs at least 60 pounds.
Kars gravyer cheese, drawn
How Kars gravyer cheese is eaten and cooked
We do not know if it is grated, sliced, or melted in dishes.
Kars gravyer cheese through the day
No specific meal occasions are mentioned for Kars gravyer in the provided text.
Kars gravyer cheese in the world's kitchens
This cheese belongs to Turkish cuisine. It is produced in the Kars region of Turkey. The Swiss influence comes from David Moser, but the cheese is identified as Turkish.
At a glance: where it turns up
Cuisines
Custom and folk tradition
Local tradition holds that Boğatepe became known for this cheese after David Moser established his factory there in 1878. Production became the village's main industry shortly after.
What to use instead of Kars gravyer cheese
The cheese is compared to Emmental due to similarity. The name suggests Gruyère, but it is closer to Emmental. No other substitutes are listed.
Protection and trade
David Moser started production in Boğatepe. The cheese is produced in Kars Province, Turkey. No export figures, protection status, or modern production numbers are available.
Questions people ask about Kars gravyer cheese
Where does Kars gravyer come from?
It is a Turkish cheese produced in the Kars Province, specifically originating in the village of Boğatepe since 1878.
What milk is used to make it?
Makers typically use cow's milk, sometimes mixed with goat's milk, to create the curds for these large wheels.
Is it like Gruyère or Emmental?
Although the name suggests Gruyère, the cheese is actually similar to Emmental in style and character.
How big are the wheels?
They are large, usually weighing between 60 and 70 pounds or more per wheel.
Good reading and sources
- Kars gravyer cheese on WikipediaEncyclopedia
- More photos on Wikimedia CommonsPhotos and video
- Wikidata recordOpen data
The facts on this page come from the Wikipedia article "Kars gravyer cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). EveryCheese rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes. Recipes, ageing and customs differ from one dairy, valley or kitchen to the next. Folk beliefs are described as tradition, never as advice. If something is wrong, tell us. Last refreshed 2026-10-15.
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