Tulum Peyniri is a distinctive type of cheese that is steadily gaining recognition in the culinary world. With a rich history spanning centuries, this traditional cheese has been crafted in Türkiye using time-honored methods. Its unique flavor and texture make it a favorite among locals and visitors alike. Keep reading to discover more about this Turkish delicacy.
What is Tulum Cheese?
Tulum Peyniri is a traditional Turkish cheese that originated in the province of Erzincan, believed to have been produced in the region for over a thousand years. This cheese is made using either cow, goat, or sheep milk and is aged in goat skin bags known as tulum, which contributes to its distinctive flavor and texture.
Historically, Tulum Peyniri has deep roots, dating back to the Ottoman Empire, where it was highly regarded among the aristocracy and served at royal banquets. Over time, it became widely accessible and enjoyed by people from all social classes.
Today, Tulum Peyniri is still predominantly produced in Erzincan, a province in eastern Türkiye known for its harsh climate and rugged terrain, ideal for sheep farming. The sheep graze on wild herbs and grasses, which lend the milk and, ultimately, the cheese its rich, herbal flavor.
How is Tulum Peyniri Made?
Many small-scale producers in Türkiye continue to make Tulum Peyniri using traditional techniques. Some well-known producers include Hacı Dayı, Çağlayanlar, and Özcanlar. Historically, locals used raw milk (typically from cows or sheep) and aged the cheese in animal skins. However, modern variations of Tulum Peyniri are often made with pasteurized cow, goat, or sheep milk and aged in metal tins rather than animal hide, while still maintaining the authentic taste and texture.
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