Tulum Cheese (Tulum Peyniri)

Authentic Turkish tulum cheese (tulum peyniri) — the crumbly, tangy Aegean classic aged in a traditional skin casing. Sheep's and cow's milk varieties from Bergama, İzmir and Erzincan Savak, perfect on a Turkish breakfast table.

Ships cold-chain from our own US warehouse. TG Gourmet — authentic Turkish food in the USA since 2003 (formerly Tulumba.com). Free US shipping on orders $100+.

Tulum Cheese (Tulum Peyniri)

Tulum cheese is one of the great Anatolian cheeses, traditionally matured inside a goatskin bag which is what tulum literally means. The ageing method concentrates the flavour into something sharp, salty and crumbly with a distinct tang that mellows on the tongue. This collection carries Erzincan style tulum from sheep milk, Bergama and Izmir versions from cow milk, and vacuum packed blocks in sizes suited to both a breakfast table and a cheese board.

How to eat tulum cheese

Tulum is intense, so serve it in small quantities crumbled over a breakfast plate, folded into borek filling, or with walnuts, honey and dark bread. Take it out of the fridge half an hour ahead, since cold flattens the aroma completely. Wrap cut pieces in parchment rather than plastic film so the surface can breathe.

You may also like Turkish Cheese, Cheese & Dairy, Deli Meats. Ships from our US warehouse, with free shipping on orders over $100.

Storage, shelf life and reordering Tulum Cheese (Tulum Peyniri)

• All stock is rotated, so you receive the freshest batch available.
• Ships from our US warehouse, free on orders over $100.
• Bulk and family sizes are stocked alongside single units.
• Reorder in one click from your account order history.

Keep Tulum Cheese (Tulum Peyniri) in a cool, dry cupboard away from direct sunlight and heat, and reseal or decant anything opened into an airtight container. Buying a size you will finish within a season is better value than the largest pack available, because aroma and texture fade long before a printed date does. Regular customers tend to reorder Tulum Cheese (Tulum Peyniri) every four to eight weeks.