Tulum cheese production is made in two types, dry and pickled, which differ greatly from each other in terms of production technique and appearance. Although pickled production is generally seen in the Aegean region, dry type tulum cheese is mainly produced in other regions.Tulum cheese is traditionally made from skimmed sheep’s milk; From time to time, goat’s milk can be added to this milk in different proportions.
In the traditional production of Tulum cheese, milk is used raw. The raw milk is filtered through a piece of cloth and its temperature is controlled by the face with the hand touch. The fermentation temperature is very important for Tulum cheese as it is in all kinds of dairy products.
Fermentation temperature;
- In cold weather: 27-41 C
- In hot weather: It should be between 28-39 C.
Since raw milk is used in the production of Tulum cheese, pathogenic microorganisms that can be destroyed by pasteurization can also be found in this milk. It is also claimed that the different flavor and aroma of Tulum cheese comes from this microflora.
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After the milk is filtered, 1 full spoon of rennet is slowly added to approximately 20 liters of milk.
The container circumference is then covered in several layers to maintain the current temperature.
Clot formation should be controlled manually. A clot is formed within 1-2.5 hours and it becomes non-stick to the hand.
The clot whose formation is completed is taken with ladles and filled in bags.
After the whey is also taken, the curd is transferred to large boats and kneaded with bare feet.
Then there is the stage of filling into the overalls. At this stage, salt is also added and the air remaining inside is removed by pressing firmly. If there is air inside, cheese may spoil.
Sprinkle some salt on the cheese and on the mouth of the overall.
Next is the maturation stage. The cheeses that come to this stage are kept for 3-6 months at 6-10 ° C at 65-85% relative humidity in overalls.
The goatskin, which makes up the overalls, helps in the formation of the taste and smell unique to tulum cheese along with its natural microflora during the ripening stage. Sheepskin can also be used instead of goat skin. When the ripening process ends, Tulum cheese is ready to meet with the consumer.
1- M. Belge, Tarih Boyunca Yemek Kültürü, 2016.
2- C. Donnelly, The Oxford Companion to Cheese, page 733.
3- Turkish Journal of Agriculture & Forestry, sayfa 57, Scientific and Technical Research Council of Turkey, 2000
4- Agricultural structure and production, Devlet İstatistik Enstitüsü, 1968, page 8