Tridge summary
Cheese production in Tatvan district, Bitlis, Turkey, has been ongoing for nearly 50 years, with over 50 tons sold annually. The cheese is made from milk of sheep, goat, and cow, and the production season is from May to mid-July. The cheese, known as Tatvan cheese, is made in collaboration with milk from villages such as Hizan, Ahlat, and Bitlis. The cheese has found success in both local and national markets, being enjoyed across Turkey.
Disclaimer:The above summary was generated by Tridge's proprietary AI model for informational purposes.
Original content
Cheese produced in the plateaus of Tatvan district of Bitlis is sent to all corners of Turkey. Adnan Orak, who has been involved in cheese production and sales in Tatvan for nearly 50 years, stated that they sell tons of cheese throughout the season. Orak said, "We mainly work on cheese sales. Our cheeses are obtained from sheep, goat and cow milk. Our sheep cheese production season starts in May and ends in mid-July when the grass dries. We sell more than 50 tons of cheese during the season." Orak stated that Tatvan cheese is produced with milk obtained from the villages of Hizan, Ahlat and Bitlis and that this cheese offers a perfect taste, and said, "Tatvan cheese deserves to be an indispensable part of the tables with its naturalness and taste." Orak, who noted that Tatvan cheese has been a tradition in ...
Source: Sondakika
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