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It is amazing that in a modern farming world, artisan production of milk and cheese still exists. I am wondering if people appreciate the taste of this artisan cheese more than that of commercial ones and therefore are not interested in (maybe) cheaper cheeses in stores.

Sleeping during winter is not a bad thing after all :)


It *is* amazing, Askan, and it -- this sort of small-scale artisan production of dairy products and other foods -- is so EVERYWHERE in eastern Turkey! Every trip we discover something, or many things, new. I wonder if Turks are fully aware of how very lucky they are that this sort of food production is still as common as it is in their country.
I am afraid it will disappear over coming years as villages empty out.
I think if someone tasted the otlu peyniri from this village they would turn their nose up at the mass-produced stuff. I certainly do. ;-)
Thanks for your comment, and for reading.

Mahee Ferlini

Very cool story. I never thought of cheese as seasonal!


Me either, Mahee, until we started spending time in eastern Turkey. Thanks for reading!


Next time my daughter complains about her homework I'm going to show her this story! sounds like a hard life.


Your writing paints an incredibly clear picture. I was holding my breath as I read (and then those photos!). I felt like I could see the muscles in the milkers' hands and arms.

I'm absolutely thrilled to have discovered your work, Robyn. A big thank you to you and your husband for making this part of the world so vivid and accessible.


Matt -- Happy to be of service. :) Yes, these women work really hard. Harder than the men, I dare say.

Thanks for the kind words Cheryl!

Alyssa Howard

Yes I agree I didnt know that the cheese business was seasonal! I love fresh....well anything! It is way better than commercial products even though commercial products are way cheaper. That is what this world is coming to.


Wow, such a cool experience to have. I've just recently started working on a farm where they milk sheep to make delicious Pecorino and Ricotta. What a coincidence!

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