Kars, Turkeys cheese paradise

I have never really thought of Turkey as a cheese maker but its turns out it is and Kars in the far east of the country is the place to go for the best.

The city cheese museum takes you through the processes required to make the many cheeses for the area.

Notable examples are the Kashar, Gravyer and Checil which is stringy salty and when allowed to mould, quite the teste sensation.

Left is an amazing breakfast we were served in Kars. Four types of cheese, black and green olives, soft cheese filled pastry cigars called Sigare Borek which are amazing with the mountain honey drizzled over them.

The dish in the centre is Menimen a Turkish breakfast staple of sweated fresh tomato, pepper, onion and garlic with a swirl of egg. A favourite of ours and now on the menu for us at home.