Turkish Cheese | Türkiye

Köylüm Izmir Tulum 500g

Tulum goes perfectly with fresh butter, walnuts, and a freshly-baked warm Turkish bread of some sort, perhaps a pide over Ramadan.

Sheep's milk

Checking local availability

Sheep's milk. Semi-hard.

Tulum cheese is very common and is one of the creamiest Turkish cheeses. They have a high moisture content that melts perfectly into just about any dish and their long shelf-life as well means that Tulum is just about perfect for mixing into any main course.

Keep refrigerated.


About Köylüm

Ali Yalçındağ (Yetim Ali) established the small creamery that can be considered the origin of today’s Köylüm in 1938. This was an enterprise that produced regional cheese from sheep and goat milk in the spring. The firm was run by his sons after him. In 1977, the three seperate creameries working seasonally in three different villages were united in the same place (Alaşehir, Manisa) and this became a factory that worked throughout the year. Köylüm has continued its production without interruption since then and enhanced its technologic infrastructure and product quality continually in accordance with the demands of the market. Köylüm developed products to meet the needs and to solve the problems of the clients especially in the non-domestic consumer market and it sustains its presence as a brand focusing on quality rather than quantity.