Women challenge food traditions with unique cheeses made from their own cows
- Sevda İyem lives year-round in the Macahel Valley, Turkey, where she runs a guesthouse.
- She creates over 15 different types of cheese using milk from her own cows and local ingredients.
- İyem's dedication to traditional cooking and hospitality makes her guesthouse a unique culinary destination.
In the Macahel Valley, situated between Turkey and Georgia, Sevda İyem operates a guesthouse where she not only accommodates guests but also dedicates her life to cheese-making and traditional cooking. Living in this serene alpine environment year-round, İyem has exchanged the hustle of city life in Istanbul for the tranquility of the mountains, which is known for its rich biodiversity, recognized by UNESCO. She uses milk from her own cows to create at least 15 distinct types of cheeses. Her innovative approach includes using fresh ingredients and local flavors, resulting in homemade breakfasts and dinners that celebrate Turkish and Georgian culinary traditions. Guests gather for traditional breakfasts, enjoying a variety of cheeses that may even feature unique ingredients like toasted sesame. İyem's guesthouse is not just a place to stay; it serves as a cultural experience where visitors can enjoy local dishes made from scratch with ingredients sourced directly from her garden and the surrounding mountains. Along with cheese, her meals often incorporate other regional products, such as honey from Caucasian bees and hazelnuts from local farms, creating a unique and delicious experience steeped in the heritage of the area. The dedication she puts into her culinary arts reflects her love for the region and its gastronomy, making her guesthouse a sought-after retreat. Creating artisanal cheese is a labor-intensive process that İyem approaches with passion and care. She describes her kitchen as more than a cooking space; it represents her creative outlet and culinary laboratory. While her work is demanding, she derives great joy from it and prides herself in the art of cheese-making, which allows for experimentation with ingredients and techniques. Her approach to cooking and her vast knowledge of local flavors attract guests eager to discover authentic regional cuisine. As guests arrive at her picturesque guesthouse, they can expect to be treated to more than just a meal. İyem’s love for food and hospitality translates into meals filled with care and cultural significance. The mixture of local ingredients, combined with her imaginative recipes, culminates in dining experiences that highlight the beauty of Turkish and Georgian flavors, showcasing the rich culinary heritage of the region.