Cheese story
What is Tulum?
A traditional Turkish cheese often matured in goatskin or containers.
Origin
Aegean / Anatolia, Turkey
Milk
sheep, goat or mixed
Board role
Fresh / bright
Cheese profile
Country
Turkey
Region
Aegean / Anatolia
Milk type
sheep, goat or mixed
Texture
crumbly to semi-hard
Rind
none or skin-aged
Ageing
3 months+
Vegetarian
Check the rennet / producer
Milk treatment
varies
Flavour profile: salty, tangy, strong, rustic
Origin, protection and character
Tulum comes from Turkey, especially Aegean / Anatolia. Its character comes from the balance of milk, texture, rind, ageing and local serving traditions.
Protected status
None
Typical ageing
3 months+
How to serve Tulum
breakfast, meze, flatbreads
Good food matches
olives
walnuts
honey
Serving tip
Take it out of the fridge before serving so the texture softens and the flavour opens up. Softer cheeses usually need less time than hard aged cheeses.
Buying tip
Look for clean aroma, good texture and a style that matches the board: fresh and bright, soft and creamy, hard and nutty, blue and salty, or bold and washed-rind.
