Tulum

What is Tulum?

Tulum is a soft-ripened cheese made from goat's milk in Turkey. Its defining feature is the natural goatskin casing, called a tulum, used for aging. The cheese has a firm yet pliable texture and a pale interior. It carries a distinct tangy and pungent aroma that comes from the skin and the long curing process. Varieties like Otlu tulum include added herbs for extra flavour.

Where does Tulum come from?

This cheese originates from Turkey, where it is a well-known traditional product. The name tulum refers to the animal skin container used for storage and ripening. Different regions across Turkey have developed their own methods, leading to distinct local styles found in places like Erzincan, İzmir, and Kargı.

What does Tulum taste like?

The taste is notably tangy and pungent, developing complexity as it ages. The goatskin imparts a unique earthy note that distinguishes it from other brined cheeses. Commercial versions may have a milder profile but can sometimes develop unwanted mold if not stored properly.

How Tulum is made

Milk is heated to 30 °C and soured with a starter culture until it forms curds. These are cut, drained in hemp cloth, and pressed. After salting, the curd is kneaded with raw milk and tightly packed into cleaned, salted goatskins. The bags are sealed and stored at 10–12 °C for six months.

How Tulum is eaten and cooked

It is commonly served as part of a breakfast spread alongside bread and tea. Slices are also enjoyed as a standalone snack or placed on a cheese board. The strong flavour makes it suitable for pairing with robust drinks or simple accompaniments.

Tulum through the day

Tulum is a staple at breakfast tables in Turkey. It is also eaten as a light snack during the day. Its bold character fits well on cheese boards served with lunch or dinner.

Tulum in the world's kitchens

It is central to Turkish cuisine, particularly in rural areas. Regional differences shape its use: Erzincan tulum is prized for its traditional method, while İzmir varieties use different heating and brining techniques suited to the Aegean climate.

Custom and folk tradition

The practice of using goatskins reflects pastoral heritage. Herders traditionally repurposed skins for storage, creating a durable cheese that could be kept for months. This method preserves the cheese naturally without artificial preservatives.

Buying, keeping and serving Tulum

Keep the cheese in its original skin or wrapped in parchment paper in the refrigerator. Consume within a few weeks of opening for the best texture and flavour.

What to use instead of Tulum

No direct substitute replicates the goatskin influence. Sheep milk cheeses with a similar age and pungency may offer a comparable taste experience.

Protection and trade

Commercial production often uses lower-fat milk and cowskins to speed up the process. This results in a less durable product compared to traditional handmade versions. Regional certifications help protect authentic methods.

Questions people ask about Tulum

Good reading and sources

• Tulum cheese on WikipediaEncyclopedia
• More photos on Wikimedia CommonsPhotos and video
• Wikidata recordOpen data