"Kashar Cheese: The Heart and Soul of Turkish Cuisine"

Kashar cheese, also known as kaşar or kaşkaval, is a traditional Turkish cheese that has a long history dating back to ancient times. The cheese is believed to have originated in the Central Anatolian region of Turkey, specifically in the city of Konya, where it has been produced for centuries. Konya has been an important center for dairy production since the Ottoman Empire and that legacy continues till today.

It is a semi-hard cheese that is made from a combination of cow's milk and sheep's milk. It has a yellow to orange color, a slightly wrinkled rind and a smooth, elastic texture. Its flavor is tangy, nutty and slightly sweet, and it has a slight aroma of butter and nuts. Kashar cheese is aged for several months, which is why it has a stronger flavor than other similar cheeses. The aging process also gives it a firmer texture, making it ideal for grating and melting.

The production process of Kashar cheese is quite similar to that of other traditional cheeses such as cheddar or gouda. The milk is first heated and then curdled using rennet, after which it is shaped, salted and aged. The aging process is crucial in developing the unique flavor and texture of kashar cheese, which is why it is aged for several months.
Today, kashar cheese is produced in several cities across Turkey, including Konya, Bursa, Kars, and Izmir. These cities are known for their high-quality milk production, which is essential for making the best kashar cheese. The city of Kars, in particular, is famous for its kashar production, and many of the country's most famous kashar producers are based there.

There are many different types of kashar cheese, each with its unique characteristics. Some of the most popular types include kashar kesme, which is a soft, crumbly cheese that is often served as a snack, and kashar kurutulmuş, which is a hard, aged cheese that is often grated and used as a topping for pizzas and pastas. Kashar cheese can also be served in a variety of ways, such as on its own as a snack, in sandwiches, or grated and used as a topping for a variety of dishes. It is also a common ingredient in Turkish cuisine, particularly in dishes like manti, a type of dumpling, and börek, a type of pastry. It is also often used as a filling or topping in various traditional Turkish pizzas like Lahmacun and Gozleme.