| Tulum | |
|---|---|
 | |
| Country of origin | Turkey |
| Region, town | Erzincan, İzmir, Elazığ, Divle, Çini, Kargı |
| Region | Eastern Anatolia, Aegean, Central Anatolia, Mediterranean, Black Sea |
| Source of milk | Goats |
| Pasteurized | No |
| Texture | Soft-ripened |
| Aging time | 6 months (conventional) |
 Related media on Commons | |
Tulum cheese (Turkish : tulum peyniri) is a traditional Turkish goat's milk cheese ripened in a goatskin casing, called tulum in Turkish.
Tulum cheese is made by heating high-fat goat's milk to a temperature of 30 °C (86 °F) and subsequently souring it through addition a starter culture. The milk then starts to coagulate. After about an hour, the milk is entirely converted into curds and whey. [1]
The curd is drained and repeatedly cut by special knives into smaller cubes allowing the whey to drain. The temperature is kept constant throughout this process. The curds are collected in hemp cheesecloth, which have been cleaned, cooled and wetted before use. The bundles of curd are then hung for eight hours to allow them to drain and cure. The curds in the cheesecloth are then pressed into a form with a wooden cover. A weight is placed on the cover for several hours allowing more whey to be expressed. The curd is subsequently cut in pieces the size of bar of soap and immersed in brine. The pieces are then arranged on a counter, and cured for 24 hours. [1]
The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted. The curd filling is topped with salt, and the casing's opening is fastened with a cord. The goatskin casing is stored in a cool place such as a cave or cellar at temperatures of 10 to 12 °C (50 to 54 °F) for about six months to ripen. The casing may be perforated at its sides to allow any residual whey to drain. [1]
Contrary to homemade cheese, commercial tulum is made of goat's milk with a lower fat content, and kneaded with water buffalo or sheep milk, ripened in cowskin casings, and produced in an accelerated process that makes it, however, less durable. Its flavor is slightly different and it may become moldy. [1] Ripening of commercially produced tulum is commonly also carried out in plastic barrels. [2]
Tulum cheese is differentiated in Turkey by location. Cheese originating from different parts of the country differs in taste due to variation in production techniques. The most notable tulum cheeses are: [2]
Made in Erzincan Province in Eastern Anatolia Region. [3]
The tulum cheese of İzmir differs from other regional tulum cheese varieties in processing and characteristic. Produced in Aegean Region provinces like İzmir, Aydın, Manisa, Muğla and Balıkesir, it is made of raw milk heated to 60–65 °C (140–149 °F), and cooled immediately down to acidifying temperature. Curds are brined in 16-percentage solution and cured for one night. The curd is filled then in cans with 12-percentage solution of brine for ripening. [4]
Divle is a village in the Ayrancı district of Karaman Province in Central Anatolia Region.
Çimi is a village in the Akseki district of Antalya Province in Mediterranean Region.
Produced in Kargı of Çorum province in Black Sea Region, this variety comes closest to conventional[ clarification needed ] tulum cheese. The annual production of 25 tons is mostly consumed in Çorum and its neighbouring provinces Kastamonu, Samsun and Ankara. [5]
Mozzarella is a semi-soft non-aged cheese prepared by the pasta filata ('stretched-curd') method with origins from southern Italy.
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Goat cheese, goat's cheese or chèvre is cheese made from goat's milk. Goats were among the first animals to be domesticated for producing food. Goat cheese is made around the world with a variety of recipes, giving many different styles of cheeses, from fresh and soft to aged and hard.
Cheesecloth is a loose-woven gauze-like carded cotton cloth used primarily in cheesemaking and cooking.
Cheesemaking is the craft of making cheese. The production of cheese, like many other food preservation processes, allows the nutritional and economic value of a food material, in this case milk, to be preserved in concentrated form. Cheesemaking allows the production of the cheese with diverse flavors and consistencies.
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Kashk, qurut, chortan, or aaruul and khuruud is a range of dairy products popular in Iranian cuisine, Caucasian cuisine, and Central Asian cuisine. Kashk is made from strained yogurt, drained buttermilk or drained sour milk by shaping it and letting it dry. It can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks.
Kargı is a town in Çorum Province in the Black Sea region of Turkey. It's located at 106 km (66 mi) from the city of Çorum; it is the seat of Kargı District. Its population is 5,537 (2022).
Akkawi cheese is a white brine cheese named after the city of Akka.
White cheese includes a wide variety of cheese types discovered in different regions, sharing the sole common characteristic of their white hue. The specific type of white cheese can vary significantly depending on the geographical location.
Pasta filata is a technique in the manufacture of a family of Italian cheeses also known in English as stretched-curd, pulled-curd, and plastic-curd cheeses. Stretched curd cheeses manufactured using the pasta filata technique undergo a plasticising and kneading treatment of the fresh curd in hot water, which gives the cheese its fibrous structure.
Teleme or teleme peyniri is a white semi-soft cheese made from cow's, goat's, and sheep's milk, originating in ancient times in the Middle East and Mediterranean.
Caprino is an Italian cheese traditionally made from whole or skimmed goat's milk. The name of the cheese derives from the Italian word for goat, capra. With modern methods of production, the cheese is made from cow's milk as well or a combination of both cow's and goat's milks. The two major styles of caprino are fresco ("fresh") and stagionato ("aged").
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most commonly and traditionally used is based on moisture content, which is then further narrowed down by fat content and curing or ripening methods. The criteria may either be used singly or in combination, with no single method being universally used.
Lighvan is a sour, hole filled brined curd cheese traditionally made from sheep's milk in Liqvan, a village in East Azerbaijan, Iran.
Van herbed cheese is a type of cheese traditionally made from raw sheep milk, though cow and goat milk may be used or added. It is semi-hard in texture, and is produced primarily in the Kurdish villages in the Van Province of Turkey.
Golot or Kolot cheese is one of the most important traditional cheeses produced in the region of East Black Sea, Turkey. The average composition of Golot cheese is 43.51% total solids, 5.31% fat, 33.64% protein, and 3.12% salt. The mixture of morning and night milk is heated to 37°C and separated from the fat. An appropriate amount of rennet and yogurt whey are added to the non-fat milk and then heated until the precipitation (65-70°C). The curd is then transferred into the cheesecloth for whey drainage about 15 hours. The cheeses are placed in a 50 kg (110 lb) polypropylene bags; granular cheeses are added between each Golot cheese and waited for one week. The Golot cheeses are pressed into wooden containers with cover and ripened between 6 months and 1 year based on the consumption period.
Stracciata is a fresh pasta filata cheese produced in Italy. Stracciata is formed into flat strips of about 4–5 cm wide, 1 cm thick and folded in on itself in a uniform manner or woven wire, made with cow's milk. The name stracciata means "tattered" in Italian.
Jāņi cheese is a Latvian sour milk cheese, traditionally eaten on Jāņi, the Latvian celebration of the summer solstice. Nowadays the cheese has become one of the symbols of Latvian culture.
