Traditional sheep cheese production. Ocakli village next to Ani. Eastern Turkey.

A local woman living in the Ocakli village next to the ruins of Ani prepares sheep milk to be turned into cheese. Locals living in this region live in many ways their ancestors have for hundreds of years. To make the sheep cheese, women prepare the milk in a large metal basin and then store it in the sheep skin to curdle and form cheese. Locals villagers sustain their families and make a small living from selling this cheese, as well as the other produce they grow. Ocakli village located on the edge of Ani, Eastern Turkey.

Fortification walls of Ani. Eastern Turkey.

Nicknamed the City of 1001 Churches, the main Ani complex is still partly surrounded by its fortification walls. These walls are thick, with towers and battlements. At it's peak of power, Ani had over 100,000 inhabitants. Ani, Eastern, Turkey.

Herding on the high plains around Ani, Eastern Turkey.

A herder grazes his cattle on the plains around the ancient ruins of Ani. Herders live and graze their animals in and around the towering cathedrals and fortifications of Ani. They practice traditional herding techniques that go back hundreds of years - grazing their animals in the lower plains around Ani during the winter and the high plains on the surrounding mountains in the summer months. Many of these families have lived in the same small settlements for generations. These herders will graze their animals in the site of Ani early in the morning before the site officially opens to tourists. The herder's rights to graze their cattle through the site is an unspoken agreement between the local herders and the sites' caretakers. Plains around Ani, Eastern Turkey.

Guard Tower outside of Ani. Eastern Turkey.

An abandoned guard tower outside the main wall of Ani stands as a reminder of the Russian-Armenian-Turkish conflict along these borders in recent years. Until, 2013 travelers could not visit this region. The ruins of Ani are still under contention between the Turkish and Armenian governments.An abandoned guard tower outside the main wall of Ani stands as a reminder of the Russian-Armenian-Turkish conflict along these borders in recent years. Until, 2013 travelers could not visit this region. The ruins of Ani are still under contention between the Turkish and Armenian governments. Off in the distance are the hills of Armenia. Ani, Eastern Turkey.

Ani at sunrise. Eastern Turkey.

Ani's main fortifications and central city complex at sunrise. The ancient city is a ruined medieval-era Armenian city now situated in Turkey's Kars province. It is located next to the closed border with Armenia. From 961 AD to 1045 AD, Ani was the capital of the Bagratid Armenian kingdom covering present-day Armenia and eastern Turkey. Nicknamed the "City of 1001 Churches," it stood at the crossroads of many trade routes. At the peak of its power and influence, Ani's once magnificent churches, palaces, and fortifications were some of the most technically and artistically advanced structures in the world. During Ani's golden age, its population was around 100,000 people. Today it's a collection of crumbling buildings and walls scattered across miles of farm land on the Armenian-Turkish boarder. Ani, Eastern Turkey.

Cattle grazing in pastures around Ani. Eastern Turkey.

A herder grazes his cattle on the pastures around Ani. These high altitude pastures are used by local herders whose families lived in these areas for centuries. Fields near Ani, Eastern Turkey.

Cheesemaking in the region around Ani. Eastern Turkey.

Locals living around the ancient site of Ani still make cheese in the traditional manner, in a sheepskin bag stored in a dark, cool building for many weeks. Near Ani, Eastern Turkey. Ocakli village situated next to Ani, Eastern Turkey.

Preparing Traditional Sheep Cheese. Ani, Eastern Turkey.

A local woman living in the Ocakli village next to the ruins of Ani prepares sheep milk to be turned into cheese. Locals living in this region live in many ways their ancestors have for hundreds of years. To make the sheep cheese, women prepare the milk in a large metal basin and then store it in the sheep skin to curdle and form cheese. Locals villagers sustain their families and make a small living from selling this cheese, as well as the other produce they grow. Ocakli village located on the edge of Ani, Eastern Turkey.

Cultivating bees in the fields around Ani. Eastern Turkey.

Local beekeepers use the fields around Ani for their beehives - cultivating Turkey's famous honey. Turkey's Kars honey gets its distinctive flavor from the different flowers that grow at varying altitudes. This practice of frequently moving the hives is a traditional technique that beekeepers have been using in the region for generations. Many beekeepers use the fields around the ruins of Ani to raise their hives. Plains near Ani. Eastern Turkey.

Toppled column head in the Basilica. Ani, Eastern Turkey.

Today, most of what remains at Ani are the towering walls of churches and fortifications. In the Basilica, a number of well-preserved column heads can still be found throughout the site. The Basilica, Ani. Eastern Turkey.

Mosque of Minuchihir, Ani. Eastern Turkey.

The Mosque of Minuchihir in ancient Ani overlooks the steep Akhourian gorge. It is named after its founder, the emir Minuchihr, who ruled Ani in 1072 AD. Ani is located at the edge of the Akhourian River gorge which marks the modern-day border between Turkey and Armenia. Mosque of Minuchihir, Ani. Eastern Turkey.

Traditional Breadmaking. Ocakli village next to Ani. Eastern Turkey.

The communities around Ani still make bread in the traditional way they have for hundreds of years. Bread is cooked in large pits in the ground that are located in special huts. Ocakli village residents, living next to the entrance to Ani, make bread in this manner utilizing a pit oven. Ocakli village, Ani. Eastern Turkey.