Hasmandıra Göbek Kashar Cheese, with its firmness and aroma somewhere between aged and fresh cheese, is a favorite for all palates. Its delicious taste lies in its production process, which adheres to traditional methods. Hasmandıra Belly Kashar Cheese is a traditional delicacy produced regionally in Iğdır. 14 kg of milk is used to produce 1 kg of Göbek Kashar. 100% cow`s milk collected from the Iğdır, Kars, Ardahan, and Erzurum regions is subjected to a fermentation process at 65°C. Only organic rennet is used in this stage, and no preservatives or additives are added. The fermentation process continues for at least 46 minutes. The temperature balance of the molds is adjusted for the milk, which slowly solidifies due to the fermentation process. At the end of this process, the fermented milk is strained again to obtain pieces called teleme. The teleme is separated from the whey and spread out on the counter in pieces to rest. After resting sufficiently, the curds are boiled and brought to a dough-like consistency. The resulting kashar cheese dough is aged in specially prepared resting rooms for 9 to 12 months, making it ready to be served as aged kashar cheese.