Our tulum cheese
Tulum Cheese
Traditional, additive-free tulum cheese with a rich aroma and crumbly texture.
- MilkSheep and goat milk
- RipeningAt least 4 months in cold storage
- Shelf life6 months
- StorageAt +2 / +4 °C in an airtight container
About this 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.
The result is real tulum cheese with its distinctive rich aroma, lightly salty taste and crumbly texture, at home on breakfast tables, in pastries and in meze.
Highlights
- No additives
- Traditional recipe and method
- Rich aroma, crumbly texture
- Produced under hygienic conditions
- Reliable wholesale supply
How it is made
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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01Milk intake
Fresh sheep and goat milk arrives from producers we know, is checked on arrival and strained.
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02Setting the curd
The milk is set with rennet at a warm temperature and forms curd in about an hour.
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03Draining in cloth bags
The curd is gently moved into cotton cloth bags and drains for several days.
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04Crumbling & salting
The drained curd is crumbled, mixed with dry salt and left to rest again.
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05Packing into tulum
The cheese is pressed tightly into skins or food-safe containers so that no air remains.
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06Cold ripening
The tulums ripen in cold storage for months, developing their distinctive aroma and crumbly texture.
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.