Turkish Tulum Cheese: 'Tulum' (TOO'-loom) is general term used for a pungent, soft, sometimes crumbly form of white cheese made from goat's milk that varies greatly between regions. Branded versions of tulum cheese that are sold in the supermarkets are uniform in type and sold across Turkey. Tulum cheese is best served as an appetiser before meat fare. The traditional way is to serve crumbled tulum cheese with walnut halves, sweet butter, and piping hot lavash flatbread before a plate of spicy kebabs.
By removing the water of the curd, a crumbly texture is obtained. The crumbled curd is salted and packed firmly in goat's skins or in cloth sacks and aged for 3 to 6 months. During this period it becomes tasty. It can be used in börek or similar foods and is also a great appetiser when mixed with walnuts.
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