Tulum Cheese has the unique characteristics of each region. In the Mesopotamian lands, "Tulum cheese" is considered as the protagonist of the "cheese" story born with the cutting of milk.
Izmir Tulum is hard, matures with salt and gets better as it rests, discards the salt and the traces left by the salt appear in the pores in the cheese. After taking it out of the fridge, we recommend waiting a few minutes for it to cut, as with all cheeses.
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