Being cheese is the secret ambition of milk.

Burn in the cauldron slowly and in the cauldron remain in another new form aroused. Become thus from liquid to solid, from uniform white to varied in color and flavours.

But this odorous eclipse of matter is granted only from time. Sometimes you have to wait hours, other times months for the cheese you really become yourself.

Refining this white gold of Anatolia in deep caves is a clear expression of the love that these cheesemakers have for this wonderful land rich in history and genuine culture of doing and being.

Choosing the perfect pasture, the fragrant and rich forage full of colorful and fragrant flowers gives a unique personality to these cheeses where they age silently in tuff caves to mature their appearance and taste to a unique and unrepeatable perfection.

Like that movement in the kitchen with a unique and sensitive rhythm; a ritual that has existed for centuries and which is called “Identity”.

A harmonious search where the right balance of tastes and flavors is endlessly sought.