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Ot is estimated that there are 4000 different type of cheese in terms of aroma and texture and Gravyer cheese an important one of those different types (Steele & Ünlü, 1992). On Turkey, in addition to a large variety of cheese produced using traditional methods, several types of European cheese such as Emmental and Gravyer cheeses are also produced. Ot is indicated that there are around 193 types of cheese in Turkey (Cetinkaya, 2005). Milk production in Turkey is 18.489.161 tons according to data obtained in 2016. Cheese production is 1.209.057 tons and 25.62% (309.822 tons) of the production is white cheese, 14.64% (177.120 tons) kashar cheese, 1.41% (17.149 tons) Tulum cheese and 58.27% other types of cheese (Tuik, 2016). A couple of European type cheeses like Gravyer are also produced in Turkey. 90% of Gravyer cheese production (544 tonnes) which is mainly in the East Anatolia Region is carried out in Kars (Kars Sanayi ve Ticaret Ddası Müdürlüğü, 2015). The number of establishments producing Gravyer cheese around Kars is limited. Onstead, production is done in dairy farms with the help of traditional techniques (Düzey OO Bölgeleri Kalkınma Programı, 2007). Ot is also valuable for the people living in the region. Kars Gravyer cheese has brand awareness in nationwide (Ulutaş et al., 1993).

Composition and microbiological analysis for quality evaluation of Kars Gravyer cheese: influence of ripening period