Kars gravyer is a Turkish cheese similar to Emmental although its name suggests Gruyère.

[1] It is usually produced in large wheels weighing 60–70 pounds or more.

Kars gravyer originated in 1878 when David Moser, a Swiss cheese producer, stopped in Boğatepe, and found the region suitable for cheese making.

He established a small cheese factory in the village, and soon gravyer production was Boğatepe's main industry.

This Turkish cuisine-related article is a stub.