Özet:

The aim of the study is to show that traditional cheese produced in İzmir is a valuable element in terms of gastronomic tourism and to identify the traditional types of cheese produced in the province of İzmir. According to this purpose, the area of research is determined as İzmir and its nearby surroundings (Tire, Ödemiş, Bergama, Karaburun and the villages, Seferihisar, Urla) and the method of research is used. In the framework of the quality method, the data was collected using the document examination and the semi-configured interview form. The results of the interview/interview were illustrated and comparative analysis. The data from the field and the literature scan resulted in 4 main themes and 15 sub themes. The study found that the traditional cheese that İzmir possesses has no contribution to gastronomic tourism, but local cheese has a high potential to contribute to gastronomic tourism.

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