Bayrak, BurakKaraş, Yusuf Kenan2025-10-152025-10-152024https://doi.org/979-836933491-1, 979-836933490-410.4018/979-8-3693-3490-4.ch017https://hdl.handle.net/20.500.12451/14787When we examine the origin of cheese, we see that it is almost as old as the history of milk. Although cheese is a product that is important to Turkish cuisine, it is also frequently used by world cuisines. It is thought that it spread to Turkish communities and the world with an adventure that started in Mesopotamia. Many types of cheese can be found in Anatolian lands. Many of these cheeses are produced and consumed with local culture and techniques. Türkiye's rich cheese diversity is a topic that should be introduced to the whole world. In this regard, cheese producers and tourism stakeholders have a great responsibility. Necessary efforts should be made to deliver cheeses that cannot exceed regional borders, first to the whole country and then to the whole world.eninfo:eu-repo/semantics/closedAccessBook Chapter30531210.4018/979-8-3693-3490-4.ch0172-s2.0-105000128034