Gaziantep Metropolitan Municipality Udma Cheese Museum & Restaurant is a unique establishment located in Gaziantep’s oldest double bathhouse.

The name of our museum, Udma Cheese Museum & Restaurant, derives from the term ‘Udma’ which is mentioned in Kaşgarlı Mahmud’s Divanu Lügat-it Türk. Instead of saying ‘fermenting milk’, Kaşgarlı Mahmud used the term Udhıtma-Udma, meaning ‘putting milk to rest’. The name of our museum & restaurant carries profound meaning, as it is a thousand year old Turkish word.

Kaşgarlı Mahmud lived during the Karakhanid Dynasty, where Turkish was the official language. In 1074-1075, he wrote Divanu Lügat-it Türk to prove the superiority of Turkish over Arabic, assigning significance to each word in his dictionary.

Kaşgarlı Mahmud lived during the Karakhanid Dynasty, where Turkish was the official language. In 1074-1075, he wrote Divanu Lügat-it Türk to prove the superiority of Turkish over Arabic, assigning significance to each word in his dictionary. The Udma Cheese Museum & Restaurant is one of the visionary projects of Gaziantep Metropolitan Municipality Mayor Fatma Şahin, opened to visitors on September 15, 2022.

The origins of cheese date back 9,000 years, and among the 160 varieties of cheese unique to Türkiye, Antep cheese holds a special place. Showcasing such a deep-rooted and valuable flavor to the world through a museum and restaurant is of great significance. Known among locals and in historical sources as the ‘Old Bathhouse’ or ‘Pazarcık Bathhouse,’ the museum’s building dates back to the 14th century.

Within this historical atmosphere, the story of Antep cheese is shared room by room with our visitors. We host simulations, fermentation tools, containers and models of Antep cheese, all shedding light on this iconic flavor, which is among Gaziantep’s certified gastronomic treasures.

As a city often referred to as the City of Museums Gaziantep sets a global example with its gastronomy-themed Museums. In this context, the Udma Cheese Museum & Restaurant occupies a special place.

Monthly cheese making process from past to present through hands-on demonstrations. These workshops also emphasize the journey of cheese to our tables and its sustainability.

The on-site market offers all the products served at the restaurant’s breakfast table. These products, produced naturally and without additives in Gaziantep Metropolitan Municipality’s facilities, are avaible for purchase.

In our restaurant, set within a historical ambiance, we serve 38 varieties of breakfast products, including 28 cold and 10 hot options, as well as specialty dishes, all presented by our experienced staff.