Tulum cheese
In its own language: tulum peyniri
Turkish goat’s milk cheese aged in an animal skin casing
Tulum cheese is a soft, tangy cheese from Turkey, made mainly from goat’s milk and aged in animal skin bags. It is produced in several regions, with each area using its own methods, which gives the cheese different flavors and textures. Tulum is typically enjoyed as part of everyday meals.
- Aged inside a salted animal skin bag
- Made mainly from goat’s milk
- Each Turkish region has its own style
- Ripening takes about six months
- Texture is soft and crumbly
What is Tulum cheese?
Tulum cheese is a soft, ripened cheese made mostly from goat’s milk. It is shaped and matured inside a cleaned and salted animal skin bag, which gives it a unique texture and flavor. The cheese is pale and crumbly, with a tangy and slightly salty taste. Its aroma and flavor can vary depending on the region and the milk used. Tulum is often enjoyed sliced or crumbled, and is a staple in Turkish cuisine.
Where does Tulum cheese come from?
Tulum cheese comes from Turkey, where it has long been made in rural areas using traditional methods. Different regions have developed their own versions, influenced by local milk and aging techniques. The cheese takes its name from the word for the animal skin bag used in its production. Over time, it has become a well-known part of Turkish food culture, with certain regions like Erzincan and İzmir gaining particular fame for their styles.
How is Tulum cheese made?
To make tulum cheese, fresh goat’s milk is warmed and mixed with a starter to form curds. The curds are cut, drained, and pressed to remove whey, then salted and sometimes kneaded with more milk. The cheese is packed tightly into a salted animal skin bag, sealed, and left to mature in a cool place for several months. Commercial versions may use different milk blends and sometimes plastic barrels instead of animal skins.
How and when is Tulum cheese eaten?
Tulum cheese is commonly eaten as part of daily meals in Turkey. It can be served on its own, added to salads, or used in pastries and other dishes. Its crumbly texture makes it easy to sprinkle over foods. The cheese is often enjoyed with bread, olives, and fresh vegetables, and is a familiar sight on breakfast tables and in meze spreads.
Kinds of Tulum cheese
Several regions in Turkey have their own takes on tulum cheese. For example, Erzincan’s version is well known in Eastern Anatolia, while İzmir’s tulum is made using a different heating and brining process and is ripened in cans. Other places like Divle, Çimi, and Kargı each have distinct styles, shaped by local milk and techniques. Some versions are blended with sheep or buffalo milk, especially in commercial production.
What Tulum cheese means
Tulum cheese is a symbol of Turkish cheesemaking and rural tradition. It is widely produced and consumed across the country, with certain regions taking pride in their local styles. While it is a part of everyday food, some areas have built reputations around their unique methods and flavors. The cheese is also featured in markets and is an important part of regional identity.
Questions people ask about Tulum cheese
What is tulum cheese made from?
Tulum cheese is made mostly from goat’s milk, with salt and a starter culture to help it ferment. Some commercial versions may also include sheep or buffalo milk.
Where does tulum cheese come from?
Tulum cheese is from Turkey and is produced in many regions, including Erzincan, İzmir, and Kargı, each with its own methods.
How is tulum cheese aged?
The cheese is packed tightly into a cleaned and salted animal skin bag, sealed, and left to mature in a cool place for about six months.
What does tulum cheese taste like?
Tulum cheese has a tangy, slightly salty flavor and a soft, crumbly texture. The taste can vary depending on the region and the milk used.
Are there different types of tulum cheese?
Yes, regions like Erzincan, İzmir, Divle, Çimi, and Kargı each have their own versions, using different milk blends and aging methods.
Good reading and sources
The facts on this page come from the Wikipedia article "Tulum cheese", written by its contributors and used under the CC BY-SA 4.0 licence, and from its Wikidata record (CC0). Thali rewrote the text in its own words, with AI assistance, and compares every page with the article to make sure no passage is copied. It may be reused under the same CC BY-SA 4.0 licence with a link back.
It may contain mistakes, and it is not dietary or allergy advice: recipes differ from cook to cook. If something is wrong, tell us. Last refreshed 2026-10-03.
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