Erzincan / Central Anatolia · Turkey
Tulum.
Tulum hits with an immediate punch of salt and funk, its semi-hard crumb breaking into sharp, mineral-forward crystals on your tongue. The earthy backbone—almost mushroomy, faintly gamey—speaks to centuries spent aging in salted goatskin, where the cheese develops that distinctive pungent complexity that lingers long after swallowing. Smell it and you'll catch notes of cured meat and aged leather, a cheese that demands respect.
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The story
How it's made.
Why it tastes that way.
Tulum is one of Turkey's oldest cheeses, traditionally aged inside a cleaned and salted goatskin (tulum). The skin creates an anaerobic environment that gives the cheese its distinctive earthy, complex flavor.
Erzincan tulum is the most famous variety. It has been made by nomadic and semi-nomadic herders for centuries.
Production · spec
- Milk
- Sheep · raw
- Family
- Brined
- Rind
- rindless
- Age
- 3–12 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Tulum's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Tulum.
26 pairings across 10 categories.
Wine
Beer & Cider
Spirits
Where to find it
Cheese counters.
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