Tulum (cheese)

Tulum is a traditional Turkish cheese made from goat's milk. It is named after the containers, traditionally made from goat skin, in which it is matured.

History

The history of Tulum cheese dates back to ancient times. It is believed to have originated in the Eastern Anatolia region of Turkey, where it is still widely produced today. The cheese is named after the traditional containers, or 'tulum', in which it is matured. These containers were originally made from the skin of goats, although today they are often made from plastic or metal.

Production

Tulum cheese is made from unpasteurized goat's milk. The milk is first heated and then rennet is added to cause it to coagulate. The resulting curds are strained and then packed into the tulum containers. The cheese is then left to mature for a period of several months. During this time, it develops a strong, tangy flavor and a slightly crumbly texture.

Characteristics

Tulum cheese is known for its strong, tangy flavor and slightly crumbly texture. It is often used in Turkish cooking, particularly in dishes such as börek and pide. It can also be eaten on its own, or served with bread and fruit as part of a traditional Turkish breakfast.

Varieties

There are several regional varieties of Tulum cheese, each with its own unique characteristics. These include:

• Erzincan Tulumu: This variety is made in the Erzincan region of Turkey. It is known for its strong flavor and crumbly texture.
• Izmir Tulumu: This variety is made in the Izmir region of Turkey. It has a milder flavor and a softer texture than other varieties.
• Divle Obruk Tulumu: This variety is made in the Karaman region of Turkey. It is matured in caves, which gives it a unique flavor.

See also

• List of cheeses
• List of Turkish dishes