Flavor from the highlands: Tulum cheese

Erzincan Tulum Cheese, produced from the milk of Akkaraman sheep and hair goats raised in high-altitude plateaus, is offered for sale after the maturation process. Erzincan Tulum Cheese is produced in the highlands of Tercan, Kemah, Refahiye, and Çayırlı districts of Erzincan, known especially for tulum cheese production, where animals are fed in natural pastures. This richness from nature directly reflects on milk productivity and flavor. Producers combine the milk they obtain here with local Kemah salt and natural rennet to produce tulum cheese. Cheese production is carried out by adhering to traditional techniques. The milk is boiled after milking, fermented, and curdled. The formed cheese is salted in molds and rested for a while. Then, the reduced cheese pieces are pressed into leather tulum or containers in a way that prevents air exposure. This method allows the cheese to gain a more intense flavor during the maturation process. To achieve the characteristic taste of ...