Onur Gökmen

The sun rises on a Sunday morning in Berlin. On her way home, Derin finds herself thinking about what she left behind. She remembers why and how she moved abroad.

Kars Gravyer, Gruyère cheese looks like Swiss Emmentaler. But it is much more than that. Based on a recipe that traveled more than a hundred years ago with Swiss migrants to Eastern Anatolia, it gained its own taste and story in the local circumstances. This story is traced through observing routines of Gravyer Production, historical letters and a failed industrial venture.