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About: Kars gravyer cheese     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:Substance100020090, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: yago:Cheese107850329yago:DairyProduct107843775yago:Food100021265yago:Food107555863yago:Foodstuff107566340yago:Matter100020827yago:PhysicalEntity100001930yago:Solid115046900yago:Substance100020090 New Facet based on Instances of this Class

Kars gravyer is a Turkish cheese similar to Gruyère. It is usually made with pure cow's milk or a mixture of cow and goat's milk. It is usually produced in large wheels weighing 60–70 pounds or more. Kars gravyer originated in 1878 when David Moser, a Swiss cheese producer, stopped in Boğatepe, and found the region suitable for cheese making. He established a small cheese factory in the village, and soon gravyer production was Boğatepe's main industry.