A Taste of Anatolia: Exploring the Ancient Origins of Sheep Dairy

Long before dairy became a global industry, it was a way of life for the pastoral communities of Mesopotamia — the cradle of civilization. In the heart of this region lies Şanlıurfa, a place where archaeological evidence shows that sheep herding and dairy production trace back thousands of years.

The tradition continues today through brands like Urfarm, which have preserved the cultural and agricultural heritage of the region while elevating it with modern technology.

Sheep dairy in Anatolia has always been more than nourishment — it has been a symbol of abundance, craftsmanship, and connection to nature. Products like tulum cheese, aged white cheese, yogurt, and sheep ghee were originally created as ways to preserve milk in harsh climates, long before refrigeration existed.

Each product carries stories of local shepherds, village families, and seasonal rhythms. Even today, the milk comes from sheep grazing on the rich volcanic soil of Karacadağ, absorbing the flavor of endemic wild herbs.

The fusion of ancient knowledge and contemporary production methods — such as automated milking, direct cooling, and hygienic processing — has allowed these traditional flavors to reach global audiences without losing authenticity.

To taste sheep dairy is to taste history: a lineage of craftsmanship that connects modern consumers with one of humanity’s oldest culinary traditions.