Kars gravyer is a Turkish cheese similar to Emmental although its name suggests Gruyère. It is usually made with cow's milk or a mixture of cow and goat's milk.[1] It is usually produced in large wheels weighing 60–70 pounds or more.
Kars gravyer originated in 1878 when David Moser, a Swiss cheese producer, stopped in Boğatepe, and found the region suitable for cheese making. He established a small cheese factory in the village, and soon gravyer production was Boğatepe's main industry.[2]
