Each region has its own production method. The salt added, the waiting time, the fat content and the processing methods are specific to each region. All our cheeses are made according to local methods.

Our string cheese is obtained without ripening after the milk is processed. It has a low salt and soft consistency. It is also preferred by children with its soft consistency. It can be used in dishes such as cigarette pastry, omelette and kunefe.

Çeçil cheese is obtained from fatty milk. Its consistency is soft and easily separates into strands.

Our braided cheese is boiled in 70-75 degree water for 5 minutes, kneaded and braided with the traditional method. It is matured with brine and presented in its full flavor.

Our halloumi cheese is imported from Cyprus. It takes the flavor of cow’s milk, blended with salt and its consistency is ready to be fried. When consuming, it is recommended to soak it in hot water to remove the salt and slice it thinly and fry it.