Dairy

Tulum

Tulum is a traditional Turkish cheese aged in goat- or sheepskin bags (tulum), classically from sheep’s milk in highland regions such as Erzincan. The paste is crumbly, semi-hard, and white to ivory, with a sharp, salty, slightly piquant flavour and a concentrated sheep character that intensifies in the anaerobic skin environment. It is drier and more rustic than soft beyaz peynir. Crumble over salads, gözleme, and baked vegetables; serve with walnuts, honey, and strong tea; use sparingly in börek fillings. Skin-aged artisanal tulum differs from factory plastic-packed versions. Keep cool and wrapped; the high salt and low moisture aid keeping. True sheep tulum tastes longer and oilier than cow-milk imitations.

Also known as: Erzincan Tulum, İzmir Tulum