About Us

Kahvaltı Dünyası was founded in 2000 by four young entrepreneurs who had graduated from university. Our primary purpose in establishing the company was to support local development and make a meaningful contribution. The risk of the Black Sea region's long-established cheese and dairy culture disappearing, together with the younger generation beginning to forget the taste of traditional products, was our main motivation for entering this sector.

With a vision of producing all the traditional products that belong on breakfast tables, in 2007 we chose "Kahvaltı Dünyası" as our brand name. Because of the importance we place on breakfast, we also registered the brands “KAHVALTI DİYARI, DİYAR-I KAHVALTI, KAHVALTI SOFRASI” . As livestock farming declined in the region, difficulties in sourcing milk and the drive for higher profits pushed producers toward different alternatives, and as a result the taste, quality and natural character of Trabzon butter and dairy products began to change. After entering the sector, we contributed to the branding of Trabzon butter and demonstrated our quality throughout the Black Sea region. Producing traditional products and bringing people together with healthy foods is our vision. We regard this work as a "social responsibility project" and approach it accordingly.

Our Production Facilities and Farm

Traditional Production and R&D Innovation

Our main activity is butter production. In addition to regional cheeses such as Kolot cheese, Telli cheese, Dil cheese, Kashar cheese, dried Keş cheese, Çeçil cheese and barrel cheese, we develop new products through our R&D studies. Among these products, Tullumi Sürmene Cheeseis a unique example of flavor created by blending butter with regional cheeses.

For all our products, it is very important to us that the natural production environment is preserved. For example, every summer season in the highlands we produce "Aho cheese" and leave it to mature in the highlands for one winter. We focus on producing Çeçil cheese and a special whey cheese in Bayburt. One of our most important priorities is that our products absorb the character of the natural environment in which they are produced. The production process is carried out entirely by our own trained master cheesemakers under the supervision of our food engineers.