Hasmandıra Kelle Kashar cheese is produced from the milk of local breeds of animals fed on natural feed in the Iğdır, Kars, and Ardahan regions. With a drier flavor than fresh Kashar cheese, Kelle Kashar is manufactured entirely using traditional methods. The curds, obtained from fresh milk using rennet, are first cooked using the traditional water-based boiling method. Only rock salt is used during cooking; the cheese contains no added preservatives or additives. After boiling the curds to be used in Kelle Kashar production, the masters knead them with rock salt. After kneading, the Kashar dough is poured into molds. The Kashar cheese, after being removed from the molds, is aged for approximately 2 months in cheese resting chambers located underground, with rock salt sprinkled on the surface of the cheese. Kelle Kashar is then packaged and reaches its final form. After resting, the whey is completely removed from the cheese, and the dough, subjected to heat treatment, acquires a slightly firmer and drier flavor. The characteristic that distinguishes Kelle Kashar from Göbek Kashar lies in this taste and aroma.