KEBIR Izmir Tulum Cheese (Tam Yagli & Olgunlastirilmis) 400g

Tulum cheeses are very common and are some of the creamiest of the Turkish cheeses. They have a high moisture content that melts perfectly into just about any dish and their long shelf-life as well means that Tulum is just about perfect for mixing into any main course. However, as with all cheeses in Türkiye, they're primarily consumed on their own either in breakfast or as a meze over dinner, and Bergama Tulum is no exception. Tulum itself means "sheep's skin" or simply "skin," though tulum is often made with a mixture of sheep's milk and cow's milk. Tulum goes perfectly with fresh butter, walnuts and a freshly-baked warm Turkish bread of some sort, perhaps a pide over Ramadan. Tulum from İzmir like Bergama Tulum is kept in salt water, which gives it a stronger consistency and a richer flavor. It's a mature cheese and is usually left to sit for a minimum of 3 to 6 months, though almost every region of Türkiye makes its own variety of tulum and each have their own tasting notes and flavors.