Hasmandıra Muş Kashar cheese is produced from the milk of local breeds fed on natural foods in the Iğdır, Kars, and Ardahan regions. Having a firmer texture compared to Göbek Kashar cheese, Muş Kashar, with its full-bodied structure and sharp aroma, will be a unique source of flavor that you won`t want to leave off your table. Made from a mixture of İvesi sheep and cow`s milk, Muş Kashar contains only rock salt and organic rennet, with no external additives or preservatives. Aged for 11-12 months to enhance its flavor before gracing your tables and palates, the most important feature that distinguishes Hasmandıra Muş Kashar from other types of Kashar cheese is its firm texture and the strong aroma that lingers on the palate, resulting from its natural flavor.