Gazi Tulum Cheese – 440 g

Gazi tulum cheese comes in a 440 g tin and is made from sheep's milk, according to Gazi's product information. Known in Turkey as tulum peyniri, it is a full fat, crumbly white cheese with a salty, slightly sharp taste that Gazi describes as mildly spicy.

What tulum is

Tulum is one of the oldest cheese styles in Turkey. The name means a skin or sack, because the cheese was traditionally packed into goat or sheep skins to ripen, and in some highland villages it still is. Today most commercial tulum is pressed into tins or plastic tubs instead. The curd is broken up, salted and packed tightly, then left to mature, which gives it a dense, crumbly texture and a stronger taste than fresh white cheese.

As an aged cheese, tulum is closer in character to a mature sheep's cheese than to feta. It is creamy when you press it with a fork but breaks into small, moist crumbs rather than clean slices.

About this tin

Gazi's product notes describe the cheese as made under hygienic conditions and full fat. The allergen warning lists lactose, and the storage temperature is given as 0 to 4°C, so keep it in the fridge from the moment it arrives. Check the tin for the full ingredient list and nutrition.

How to eat tulum cheese

With warm bread

Gazi's own suggestion is to eat it with hot pide or fresh bread, which is a common way to eat it in Turkey. Spoon some onto a plate, drizzle with a little olive oil and eat it with torn warm bread, black olives and sliced tomatoes. A pot of tea or a glass of ayran completes the breakfast.

Mixed with walnuts and honey

For something richer, mix tulum with chopped walnuts and serve it with honey or grape molasses. The salty cheese and the sweet syrup make a strong contrast that works well at breakfast or as a small dessert.

In cooking

• Fill gözleme or börek with tulum and chopped parsley.
• Stir into hot pasta with butter and black pepper, Turkish style.
• Crumble over a salad of rocket, tomato and onion.
• Melt a spoonful into scrambled eggs or menemen.
• Mash with butter and spread on toasted bread under the grill.

It is salty, so use less than you would with a mild white cheese and taste the dish before adding extra salt.

A tin for the fridge

The 440 g size suits a household that eats tulum a few times a week. Because tulum cheese is packed tightly, it keeps its texture well. Press the surface flat after each use so less of it is exposed to the air.

Storage

Store the tin at 0 to 4°C, as the label says. Once opened, cover the top of the tulum cheese with cling film or move the cheese into an airtight container, and use it within the time shown on the pack. Do not freeze it, as the texture suffers. If the top dries out slightly, scrape off the thin layer and the cheese underneath will be fine.

Order Gazi tulum online

Robin Food delivers across the UK, with same-day delivery available in many London areas. For more Turkish cheeses, try Gazi Sheep's Cheese or Pınar Sheep's Cheese, and pick up fresh somun bread to go with it.