Comes from Ilgaz safely...

We are opening new page in the Cheese world. It is a delicious trip! Our direction is towards DOĞA.. A journey that goes after the legendary cheeses... We started this journey from our cheese factory in kastamonu and presented all of our products to the world.

Local cheeses with all our riches...

The world's best local cheeses made from natural milk our culture with all kinds ... The cheese varieties made in every corner of our country add different tastes to our food world. Different tastes, regional cheeses with different aromas are our historical heritage for centuries. All the cheeses that are indispensable for our breakfasts are our kitchen values. What comes to mind when we say cheese is that we will present them to our customers.

We will have every kinds of cheeses to be forgotten. Cheese will be more in our lives. We will create flavors to be consumed in the morning, noon, evening and always.

ABOUT CHEESE

The rhythm of human life rhythm to the same rhythm of nature. Because his material is in the water in the ground. In today's world, basic eating habits of air pollution, industrial wastes, noise pollution and ready-to-eat food can cause people to live an unhealthy life. Lack of chronic diseases, etc. we are not aware of our confusion, we are not aware of our confusion. It is a reality that only one of us will consciously and naturally save us from this pessimistic table. This is the door to natural feeding. One of the main foodstuffs that pass through is cheese.
This is the door to natural feeding. One of the main foodstuffs that pass through is cheese.

The earliest archeological finds of cheese production date back to 5000 BC and were discovered in today's Poland. The earliest archeological finds of cheese production date back to 5000 BC and were discovered in today's Poland.

The recommended date for its first production varies from the 8th millennium BC (the date on which the sheep were domesticated) to the 9th millennium BC. The first cheese is thought to have been made by Middle Eastern people and midwifed Turks and Midwest Turks. At that time, the animal's skin or internal organs were being used because of its secretive nature. It is one of the theories about the first formation of cheese that the puddle of these internal organs is stored in the puddle of fermented cheese.