Kars Gravyer, Gruyère cheese looks like Swiss Emmentaler. But it is much more than that. Based on a recipe that traveled more than a hundred years ago with Swiss migrants to Eastern Anatolia, it gained its own taste and story in the local circumstances. This story is traced through observing routines of Gravyer Production, historical letters and a failed industrial venture.
Özgür Atlagan
Director
Onur Gökmen
Director
Vera Ryser
Director
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