Artvin university students showcase regional cheeses

Students from Çoruh University's Gastronomy and Culinary Arts Department staged an event at the Seyitler Campus where they prepared dishes using Artvin's traditional cheeses. The showcase was part of their thesis project titled “Artvin Cheeses,” aimed at preserving and promoting the region’s culinary heritage.

Academic staff, including Rector Prof. Dr. İbrahim Aydın and Professor Dr. Hüdayi Ercoşkun, noted that Artvin is a major centre of cheese diversity in Turkey, producing nearly a hundred of the country’s four‑hundred cheese varieties. The students presented a range of preparations—cheese ravioli, börek, cheese‑meat stew, muhlama and others—using varieties such as kolot, göğermiş, civil, çeçil, minci, lor, gorcola, eritme and Berta külek. They expressed the goal of introducing Artvin’s rich cheese culture to both the nation and the world.