Tulum cheese

Tulum Cheese is a traditional Turkish cheese made primarily from sheep's milk, although it can also be produced using a mixture of goat's milk and cow's milk. The cheese is named after the traditional leather bag, or 'tulum', in which it is matured.

History

Tulum cheese has a long history in Turkey, with its production methods passed down through generations. The cheese is believed to have originated in the Aegean region, where the practice of maturing cheese in animal skins was common.

Production

The production of Tulum cheese begins with the curdling of milk, which is then cut into small pieces to separate the curd from the whey. The curd is then drained and salted before being packed into a tulum. The tulum is traditionally made from the skin of a goat, although modern production methods may use plastic bags instead. The cheese is then left to mature for a period of up to three months.

Characteristics

Tulum cheese is known for its strong, tangy flavor and crumbly texture. The cheese is typically white or pale yellow in color, although this can vary depending on the type of milk used in its production. Tulum cheese is often consumed as part of a traditional Turkish breakfast, and can also be used in cooking.

Varieties

There are several regional varieties of Tulum cheese, each with its own unique characteristics. These include the Erzincan Tulum Cheese, Izmir Tulum Cheese, and Divle Tulum Cheese, which is made in caves and has a particularly strong flavor.

See also

• List of Turkish cheeses
• List of sheep milk cheeses

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