Kars Cheese Trail Project within the scope of public institutions, universities, NGOs and Turkey’s first cheese route with local producers collaborate in the region will be created. The Schleswig-Holstein Cheese Route will be used as an example of good practice to create a well-structured, mapped and registered regional route that passes through Kars local dairies and natural and cultural heritage areas. “Kars Cheese Route Experience Workshop” will be established and tour programs will be organized for selected dairies along the cheese route. An inventory of Kars cheeses will be created, Kars cheese stories will be compiled and made ready for publication.

Cheese production will be made according to COVID-19 hygiene standards
All relevant partners of the project will participate in hygiene, digital literacy and social media management trainings to be held in response to the COVID-19 crisis. Hygiene standards for cheese production will be determined and these standards will be placed on packages with QR codes. Dairy farms producing different cheese varieties of the region will directly benefit from the project. A website, social media accounts and mobile application will be developed for visitors of Kars Cheese Route.

Within the scope of this project, we attach special importance to the empowerment of women.
In Turkey, the acquisition places, tourism is an alternative to sustainable development tool and since 2007 with the objective of creation of local models to encourage entrepreneurship, indicating that future tourism in proud to have contributed to the project, Anadolu Efes Corporate Communications and Relations Director Selda Susali Watchmaker said:

“We are excited and happy to support new projects in Kars, Ayancık and Köyceğiz this year with the Future is in Tourism, which we have been conducting for 13 years. Kars, which has an ancient cheese culture, has a very special and valuable place for us in this sense. Within the scope of the Future is in Tourism Project, which we have been continuing for 13 years, we have touched the lives of more than 200 thousand people so far, and we have contributed to the access of more than 300 women to a sustainable income source thanks to the studies. We aim the same success in the Kars Cheese Route Project. Our biggest wish is that Kars will become one of the world’s cheese routes and gain the place it deserves in this sense. I believe that the meeting we hold today will bring fruitful results in this sense. “

Cooks Federation of Turkey (TAFED) Head chef Zeki açıköz, noting the importance of geo-marked product, the best Turkish food, they could be made from products grown in Turkey.
Açıköz made a statement to the AA correspondent before the 27th International Food and Beverage Specialization Fair, which will be held in Antalya this year, with the theme “Long live Anatolia” in order to draw attention to domestic food production.

Stating that there are a lot of imported products in the kitchens in recent years, even milk and butter are imported, Açıköz stated that they are working to eliminate the prejudices against the local product and to raise awareness about the local product with the local brand strong brand slogan.

“Whether we accept it or not, Turkish cuisine needs innovation without breaking the traditional cooking method.” Açıköz explained that as an example of this innovation, they will make fruit pulp desserts with local products without breaking the traditional production.
Turkey in recent years in many products of geographical indication gets pointing açıköz, “In terms of food, our local products is very important. Our motto is, Turkish food would be the most beautiful in their native lands manufactured products. Look, ‘apricot’ says you are everywhere apricots but Malatya apricots how to become famous, for example, we have to see. ‘fig’ call today, figs all over Turkey. Maybe the world also have figs anywhere but ‘Aydin figs’ when it is said gaining a different dimension. ” he spoke.
apricot visits abroad, some products in the Turkish flag as figs, Turkey had seen the article and açıköz expressed the need to increase the number of them, “The best Turkish food would be from products grown in Turkey. Our goal here; you win this training, you win markets, businesses that use good products Let it win. As a result, the country will win, and when the country wins, we citizens will win. ” said.

Underlining that future generations need to be made aware of geographically marked products, Açıköz said, “Our country knows what the new geographical indication is. We have known this since 2006, but the government’s involvement in it made us extremely happy.” found the assessment.

The All Cooks and Pastry Confederation Scientific Committee Member and instructor Saadet Güngör said, “The key to making good food is to add love to it,” he said, with the effect of his family’s tendency to cook.
Saadet Güngör, who had a predisposition towards the art of cooking since childhood, thanks to his father’s ownership of one of Kayseri’s most prominent restaurants and his grandmother and mother being talented in cooking very well, gradually improved himself in the following years.

Saadet Güngör, who worked as an Art and Technology Design teacher under the Ministry of National Education for many years, later became an expert in this field due to her love of cooking. In this area all the necessary documents to join the cookery course area Felicity Gungor, was the owner of the tutorial and controller documentation about cooking in Turkey.

TAUGHT TURKISH FOOD TO THE US

Saadet Güngör, who has taught Original Turkish Foods to foreign students at the Comminity Center at Incirlik Air Base for years, stated that he introduced Turkish cuisine to the whole world and said, “I had students from all over the world at Incirlik Air Base as well as from the USA. I gave courses especially to US soldiers and their families. Now they cook Turkish food all over the world. They follow my prescriptions, still asking me questions. “I am extremely proud to have brought Turkish food to all over the world.”

NUMEROUS MEDALS WON

Saadet Güngör, who won two gold medals at the Gastro Antalya EXPO, which was attended by more than 800 competitors from 45 countries, one of the world’s leading competitions, in different categories in Kayseri oil ravioli and Adana mother girl dinner, said, “Especially my meal with mother and daughter attracted great attention. I cooked the girl with mother, which is a very demanding meal, on the spot in a total of 40 minutes.

Kneading the meat of the bulgur, roasting the minced meat, making its mother and daughters, cooking and decorating it all in 40 minutes. The jurors were even impressed by its scent and couldn’t wait to taste it. In addition, I won a medal at Gastro Istanbul with Kayseri fat ravioli and Fig dessert, which I learned from my grandmother, at the Istanbul Food Days, held in Istanbul and where the World Championships were held. . Here I missed the world championship by weight difference. Because although it was written in the specifications, I missed the gold medal because I made the weight of the food too much.

TASTE IS IMPORTANT

Stating that he believes that cooking is an art and that hand taste is very important in cooking, Güngör said, “Everyone’s hand taste is different. Give the same butter and the same egg to 10 people, they cook the eggs in the same frying pan, and 10 different dishes come out with its appearance and taste. I believe I have a family hand flavor. Now, besides cooking, plate decoration has become an art. Sometimes we spend twice the time we spend on dinner in competitions decorating plates. I love both painting and cooking. “I cannot give up on both of them like my child.”