It is a soft textured, stringy rather than crumbly, chewy, hard-rind cheese and belongs to the pasta filata family of cheeses, like Provolone or Muenster. The use of fresh unpasteurized milk is necessary to obtain the correct flavor and texture, and aging of at least four months is required for the development of flavor. Aged kasseri faintly resembles Parmesan or Asiago but is not as creamy.
Kars is an eastern Anatolian city famous for its pastures and cattle. Kars gravyer cheese is made of high-fat cow's milk. It looks like Swiss gruyère cheese, tastes like Swiss emmental cheese and takes a long time to produce. It usually takes 10 months to age. There are holes of 1–2 cm in the cheese, which is yellow while the rind should be darker. If the holes are both big and small and irregular, it means the cheese is not of good quality.