Manufacture of Dairy production was started in 1994 as a father job by three brothers and first cheese manufactured.

Birsüt Süt ve Gıda Mam. Ltd. Şti continues its opertaion with its modern machines, equipments and laboratories by producing quality and health products under hygienic conditions at its establishment having 3000 m2 closed area and 8000 m2 open area in Konya which is the most important cheese center of turkey.

Daily capacity of the enterprise is 200 tones of milk and still 90 tones of milk is processed and it provides employement for 50 people.

Birsüt commences production after controlling milks coming from Konya Center, surrounding counties. towns and villages in our laboratory. Therefore, it also makes use of daily milks of 3000 farmers as well as its employees working in its establishment. Thus, it provides contribition to the economices of theese farmer's and families.

Birsüt registered internationa Quality Assurance System and Food Safety ISO 9001:2000 HACCP certificates from July 2005 with the following principle "The Ultimate in Quailty and Taste"

Only the types of white cheese have reached up to 20 assortments. In reply to the demands of our customers, we aimed to increase our product range up to 30 assortments with the new products each passing day.

With its "The ultimate Quality and Taste" principle, Birsüt continues its technological investments more and more for quality and delicious products.

Wherever in the world, one of the indispensable food sources is dairy products. FOods made of milk that enriches your palatal delight like dairy products, cheeses and its assortments have been on our tables for many centuries.

Thing in great demand for cheese produced under changing conditions of time and in accordance with the requirements of society is always to be quality, delicious and hygienic.

In our factory, cleaning is also attached importance as much as the quality and taste. For this purpose, milk is seperator system and pasteurization process is applied. And also for full cleaning and hygiene, C.I.P system plays the most important role in factory cleaning.

Milk taken from produces are fermented and converted into cheese in accordance with product to be manufactured after this cleaning process. Then, it is packed automatically and offered to the consumer market with the same attention and hygiene.

With the experience and knowledge of years, it would be our pride to increase satisfaction of customer in order to deserve "The Ultimate Quality and Taste" principle.