Aged Kashkaval(Eski Kasar)

With its increasing production capacity, Tahsildaroğlu collects the milk of cows, sheep and goats grazing only on the foothills of the South Marmara, Ezine, Bayramiç and Kaz Mountains and matures the cheese obtained by using only natural yeast and salt for at least 9-12 months. Tahsildaroğlu maintains the principle of making traditional production in every condition for the healthy development of generations. Tahsildaroğlu continues its flavor journey from milk to cheese as a quality, hygiene and health journey.