Ali Yalcindag established the small creamery that can be considered the origin of today’s Koylum in 1938. This was an enterprise that produced regional cheese from sheep and goat milk in the spring. The firm was run by his sons after him. In 1977, the three seperate creameries working seasonally in three different villages were united in the same place (Alasehir, Manisa) and this became a factory that worked throughout the year. Koylum has continued its production without interruption since then and enhanced its technologic infrastructure and product quality continually in accordance with the demands of the market. Koylum developed products to meet the needs and to solve the problems of the clients especially in the non-domestic consumer market and it sustains its presence as a brand focusing on quality rather than quantity. Koylum, which is among the big firms of the region in terms of capacity and product variety, is also among the strong providers of many national and international brands. Koylum also carries out considerable practices in the field in terms of milk quality. Koylum that procures raw milk from big milk farms under control instead of using collected milk, is among the distinguished firms of the sector also in this subject.
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