Aho peyniri takes its name from the village of Ayvadere, or Aho, in the Araklı district of Trabzon. A milk curd made by cooking skimmed milk is blended with fresh kolot cheese, salted and left to ripen for a few days. Packed into sacks, the cheese is then rested for a spell on the Zigana highlands. Its commercial production continues in villages of Bayburt, Gümüşhane and Trabzon.
