Tahsildaroglu Izmir Tulum Cheese (İzmir Tulum Peyniri)

This cheese is a type commonly produced in the Aegean Region, primarily from sheep’s milk. Tahsildaroğlu Izmir Tulum Cheese is firmer and saltier compared to white cheese, with the preference for the holes on the cheese to be the size of bird’s eye. It’s an essential part of breakfast tables and cheese platters.”

Izmir Tulum Cheese, a regional specialty of the Aegean area in Turkey, is crafted predominantly from sheep’s milk, lending it a distinctive richness and tanginess. Its firm texture and pronounced saltiness distinguish it from other white cheeses. The presence of small, bird’s eye-sized holes on the cheese is a preferred characteristic, contributing to its unique appearance and texture. Widely cherished in breakfast spreads and cheese presentations, it stands as a hallmark of Turkish cheese craftsmanship and regional culinary heritage.

Ingredients: Pasteurized sheep’s (50%), goat’s (25%), cow’s (25%), milk, natural rennet, and salt. Contains at least 45% fat milk in dry matter.