In the 1990s, with the decline of sheep in the Highlands and the transition of the Nomads to the established order, my father had to give up mobile dairy farming. I started my first established dairy farm in 1995 by establishing a small business from the town of Yeşilyore, collecting the milk of the village and making local cheese varieties. Demand for Diyarbakir knitting, Antep cheese and Marash finger cheese was high. The fact that my business was small made it impossible to keep up with the demands. We used to work with the workers I hired from the village and make cheese. I couldn't catch up on my own. We took my brothers with me and decided to build a factory in 2003. By establishing Kelebekler limited, we processed 30 tons of milk per day and increased the cheese varieties we produced. Due to the excess demand and the lack of operating capacity of the factory we established together, in 2008 we laid the foundation of 15 acres of Open Space 3 acres of closed fully integrated modern facility with 100 tons of operating capacity per day and created our brand per month and produced 33 kinds of cheese. The honesty, tolerance, struggle and experience that we learned from our father brought us to today's situation. We take part in the table of families living in Turkey and abroad with the Ayda brand.
and his brothers..