2-Year Aged Kashar Cheese

Our 2-year aged Kars kashar cheese is produced from the milk obtained during May, June, and July, when the animals graze freely on the plateau.
Its salt content is slightly higher compared to fresh kashar, as salt is the only natural preservative used.
It is an essential flavor for breakfasts, offering a rich and deep aroma.
Since it is aged, it does not melt as much as fresh kashar when used in toast.