A geographical indication application was made for Aho cheese

The application process for obtaining a geographical indication for Aho cheese, a local delicacy specific to the Araklı district of Trabzon, continues. Cheese producer Yalçın Çebi said, "We are late, but we are finally giving this value the geographical indication it deserves." Aho cheese, produced in the Bahçecik, Erikli, and Kavraz highlands at an altitude of approximately 2,000 meters, is made only from salt and specially selected lor cheese. Producer Yalçın Çebi, stating that this special cheese is unique to the Araklı region, said, "Our ancestors made this cheese in times of scarcity. It is completely natural, appetizing, and satisfying. The name Aho comes from our Aholu villagers." Noting that Aho cheese is produced in highlands at 2,000 meters, Çebi said, "Our ancestors made Aho cheese in times of scarcity. Aho cheese is made only from salt and lor cheese by our villagers in the Bahçecik, Erikli, Kavraz highlands, which we call Aho. The characteristic of our cheese is that ...