Investigation of the views of sector representatives that traditional Turkish cheese takes part as an alternative to foreign cheese in tourism sector

For human beings, nutritious is at the forefront of physiological needs. And cheese is one of the most basic foods of the nutritious. The usage of cheese which dates back to thousands years ago and we see in all the meals are a fact that has to be searched. In the field of gastronomy, cheese is not only a consumed object, but also it is one of the most important food that is searched, observed in situ, analyzed its history and signed geographically. In this study, questionnaires were applied and the opinions of the sector representatives that traditional Turkish cheese takes part as an alternative to foreign cheese in tourism sector were taken. Within the scope of the research, opinions of the individuals who work at the department of the kitchen, catering management and sales and marketing in star hotels that are in the different regions of Turkey were taken. In the aggregate, 20 female and 80 male totally 100 different sector representatives were interviewed. As a result of the answers which were given by the participants, it was tried to find out the preferences of the traditional Turkish cheese. Participants have responded positively to our field project which has been conducted with the aim of raising the awareness of the sustainability of our cultural wealth and heritages. Additionally the participants have specified that thanks to its taste they might hereafter prefer to serve the local cheese in accordance with cultural and touristic purposes.