Traditional tulum cheese
Natural, additive-free, true tulum flavour
Discover our tulum cheese, made from fresh milk the traditional way.
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Natural milk
Fresh milk from producers we know.
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Traditional recipe
No additives, made with care and patience.
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Hygienic production
A controlled, clean production environment.
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Wholesale delivery
Cold-chain delivery across Türkiye.
Founded1987
About us
A craft devoted to tulum cheese
At POLATCANLAR we focus on one thing: traditional tulum cheese. Our recipe, our craft and all of our effort go into this one cheese.
We buy milk from producers we know and check every batch on arrival. We make our cheese without additives under hygienic conditions and let it ripen in cool rooms until it is ready. We supply grocers, delis, hotels and restaurants wholesale.
- Milk of known originEvery batch can be traced back to its farm.
- Time, not additivesWe never rush flavour. We let our tulums ripen.
- Measured hygieneLab checks on arrival and before dispatch.
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1987
The first tulum
We made our first tulum cheese in the village, with neighbours' milk and the traditional recipe.
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1998
Ripening store
We built the cold store where our tulums rest for months.
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2011
New facility
We moved into a modern production facility that meets food-safety standards.
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Bugün
At your table
Regular wholesale tulum deliveries to grocers, delis, hotels and restaurants.
Our process
How tulum cheese is made
From milk to tulum, every step is done the traditional way. Our cheese ripens in the cold for months before it reaches the table.
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01
Milk intake
Fresh sheep and goat milk arrives from producers we know, is checked on arrival and strained.
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02
Setting the curd
The milk is set with rennet at a warm temperature and forms curd in about an hour.
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03
Draining in cloth bags
The curd is gently moved into cotton cloth bags and drains for several days.
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04
Crumbling & salting
The drained curd is crumbled, mixed with dry salt and left to rest again.
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05
Packing into tulum
The cheese is pressed tightly into skins or food-safe containers so that no air remains.
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06
Cold ripening
The tulums ripen in cold storage for months, developing their distinctive aroma and crumbly texture.
Mission & Vision
Growing with our values
Our mission
To bring delicious, natural tulum cheese to our customers by combining the traditional culture of cheesemaking with quality, hygiene and trust. To put product quality and customer satisfaction first in every step from production to wholesale distribution, offering our partners a reliable, sustainable and long-term way of doing business.
Our vision
To be a respected brand preferred across Türkiye in tulum cheese production and wholesale, known for quality and reliability. To grow our production capacity and distribution network while protecting our traditional flavours, strengthen our position through innovation, and carry the Polatcanlar Peynircilik name to future generations.
Our tulum cheese
Tulum Cheese
Tulum is one of Anatolia's oldest cheeses. We keep the tradition true to its recipe: we culture fresh milk, drain it, crumble and salt it, then pack it and let it ripen in a cool room.
- MilkSheep and goat milk
- RipeningAt least 4 months in cold storage
Gallery
Quality
Certifications
- ISO 22000
- HACCP
- Halal Certificate
- Ministry Registration
Become a stockist
Bring our tulum cheese to your region
We supply tulum cheese wholesale to grocers, delis, hotels and restaurants. Fill in the form and our sales team will call you.
Contact
Get in touch
- Phone0 (212) 437 34 44
- Emailinfo@polatcanlar.com
- AddressKocatepe Mah. Megacenter Gıda Sitesi, Block A, No: 1251-1252
Bayrampaşa / Istanbul, Türkiye - Opening hoursMonday – Saturday
08:00 – 18:00
Kocatepe Mah. Megacenter Gıda Sitesi, Block A, No: 1251-1252
Bayrampaşa / Istanbul, Türkiye