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Within the Anatolian caves of Southern Turkey, an age-old recipe is stored and matured deep underground. Here, pillars of goats cheese stand tall. They are made by one of the oldest shephard cultures in the world, stored within sheepskin sacks and then matured within these vast, natural refridgerators. But cheaper imposters are undercutting this artisanal cheese and modern regulations may soon put a stop to its production.