Tulum cheese is one of the most popular aged cheeses in Turkish cuisine, prized for its bold flavor, unique aging process, and versatility. Its distinct tang and crumbly texture make it a favorite in mezes, salads, and baked dishes, offering a taste of Turkiye’s rich culinary heritage.
What is Tulum Cheese?
Tulum Cheese is a traditional Turkish cheese typically made from sheep’s milk, known for its bold, slightly acidic flavor and crumbly texture. Tulum Cheese is also made from other types of milk, such as goat or cow, in different regions. The cheese is traditionally ripened in animal skins, especially in goat’s skin, which gives it a unique taste and makes it stand out among other cheeses. At the present time, rather than using animal skin, containers are commonly used.
How Tulum Cheese is Made?
To dive into process of making this traditional aged cheese, we need to start by paying attention to the several important steps to develop its unique flavor and texture.
- Milk Collection: High-quality, raw sheep’s milk is collected to start making Tulum Cheese. As mentioned previously, in different regions, goat’s or cow’s milk is also used.
- Curdling and Salting: The milk is heated and curdled using natural rennet. Once the curds form, they are cut, drained, and salted. Salting is crucial as it not only enhances the taste but also acts as a preservative.
- Aging the Tulum Skins: The curds are packed tightly into animal skins, traditionally from sheep or goats, which are sewn up and sealed. These skins, called tulum, create a specific environment for the cheese, affecting its texture and flavor. The skin allows for a gradual fermentation process, and the cheese absorbs the flavors and natural oils of the skin during aging, creating a complex and earthy taste.
- Aging Time: It is aged for a period ranging from several months to over a year. The longer it is aged, the sharper and more intense the flavor becomes. Regional varieties of tulum, like Erzincan, Izmir, and Anamur Tulum, are known for their unique aging times and conditions, with each imparting specific local characteristics to the cheese.
Taste and Texture
The taste of Tulum Cheese, is usually bold, and slightly acidic with a salty undertone from the curing process. Older tulum cheeses tend to develop stronger, sharper flavors from absorbing the flavors of animal skin in a longer time. Having a unique, sour taste, markedly it pairs well with firm foods.
Tulum Cheese is typically crumbly, and oily since the oils of the animal skin is also absorbed by the cheese during the aging process.
Varieties of Tulum Cheese
In Turkiye, several regions are famous for their own unique Tulum Cheese, each with a distinct flavor. Using different types of milks, such as goat’s, cow’s, or sheep’s milk, creates a diversity when it comes to this traditional aged cheese.
Erzincan Tulum Cheese
Made from sheep’s milk in the Eastern Anatolia region, this variety is the most popular and common one in Turkiye. Aging in goat skin, Erzincan Tulum has a rich and creamy texture with a sharp flavor. Also, it is brighter looking, more fragrant, full-fat and more delicious than other varieties. However, it may have a pungent odor and strong taste for some people.
Izmir Tulum Cheese
Izmir Tulum is made with a mix of goat’s milk, and cow’s milk, which makes this cheese less intense with a creamier texture and whiter colour compared to other varieties. It is popular in Aegean region, around Izmir province.
Anamur Tulum Cheese
Originating from the Mediterranean region, Anamur Tulum often has a more crumbly texture and slighly less pungent. This version is more approachable for those who prefer milder flavors in cheese. Since Mediterranean region is rich in vegetable appetizers, this cheese is a perfect option to serve with.
Nutritional Values
Tulum Cheese is rich in protein, calcium, and essential fats. As with other aged cheeses, it’s high in salt due to aging process. However, its intense flavor means that a small amount goes a long way in enhancing a dish.
Culinary Uses
Tulum Cheese is versatile in Turkish cuisine. You can use it in variety of ways, since it pairs well with both vegetables and meats.
- Warm Lavash and Walnuts: It is served in warm lavash and walnuts as a starter, usually in kebab restaurants. It is also enjoyed as a part of Turkish breakfast.
- In Salads: Crumbly texture, bold flavor, and being rich in oils, it is often combined with vegetables or green salads. You can check out our Salad with Tulum Cheese and Walnuts recipe.
- Appetizer Platters: It is commonly used on appetizer plates alongside other cheeses, dips, and cured meats. Also, we definitely recommend you adding this traditional cheese on your cheese board.
- Baked Dishes: You can melt it in baked dishes, like potatoes or flatbread.
- Fruits and Nuts: It is often served with fresh or dried fruits, and walnuts to balance its sharpness.
What Makes It So Special?
Traditional Methods
Tulum Cheese holds a special place in Turkish cuisine. It stands out because of its special production method, bold and unique flavor, regional diversity, and rich cultural heritage. Traditional aging method of it in animal skin, is rare in cheese-making worldwide. This method ferments the cheese and helps cheese to absorb flavors and oils from the skin, which makes it a truly one-of-a-kind of cheese. Traditional methods passed down through generations is oftenly used by small cheese producers. Nowadays, many producers still make it by hand, following strict steps to ensure that the cheese develops its characteristic taste and texture.
Flavor and Varieties
Apart from its bold flavor, it is not a mild cheese, and it has a powerful taste that deepens with age. Different regions in Turkiye have their own varieties, with less or more strong taste and creamier textures.
Popularity
This cheese is a part of Turkiye’s cultural identity, which is served in homes, at gatherings, and on special occasions as part of the traditional meze spread. Each region has their own version, having uncountable variaties of appetizers made with this special cheese.
In summary, Tulum Cheese is a special blend of ancient tradition, regional pride, and unique flavor, making it a highly valued cheese that’s more than just an ingredient: It’s an experience and a cultural artifact.