From the Farm to Your Table

Cooled to 4 °C right after milking — fresh, daily raw milk from our ministry-approved, disease-free herd.

Hand-churned from fresh cream using the traditional method — pure village butter with no additives.

Traditional full-fat village white cheese, aged in natural brine for at least 3 months.

Aged full-fat kashar cheese with a smooth, sliceable texture and mild, slightly salty flavour.

Traditional Aegean tulum cheese aged in lambskin for at least 6 months — bold and complex.

Full-fat village yogurt set with traditional culture — thick, creamy, with a layer of kaymak on top.

Refreshing homemade ayran made from our own yogurt and natural rock salt.

Hand-skimmed fresh kaymak from the surface of slowly boiled milk — the richest layer.