From Small Family Farms to Global Tables: The Story Behind Urfarm Dairy
Every great food brand has a story — but Urfarm’s story is truly one of a kind. It begins in Şanlıurfa, one of the oldest continuously inhabited regions in the world, where shepherding and dairy traditions date back thousands of years.
Every great food brand has a story — but Urfarm’s story is truly one of a kind. It begins in Şanlıurfa, one of the oldest continuously inhabited regions in the world, where shepherding and dairy traditions date back thousands of years.
What started in 2001 in a small tent has grown into a 7,000 m² fully automated dairy facility that processes more than 11,000 tons of milk each year. Urfarm works directly with 3,800 small family farmers, creating a sustainable rural economy and ensuring that every product is a true reflection of regional heritage.
The secret behind the exceptional quality lies in the region’s ecosystem. Awassi sheep graze freely on the diverse flora of the Karacadağ area — more than 100 endemic plant species that give the milk its unique richness and nutritional value.
From automated milking to direct cooling, every step of production is designed to preserve purity and flavor. This combination of ancient know-how and modern technology results in products like aged pecorino, feta, tulum cheese, sheep yogurt, and Urfa’s traditional sheep ghee — each carrying the unmistakable character of Anatolia.
Today, Urfarm is expanding across the U.S. and Middle Eastern markets, staying true to its mission: bringing clean, authentic, heritage-rich dairy products from Anatolia to global tables.
