Tulum Peyniri is a Turkish mountain cheese that is matured in a goat skin.

Tulum Peyniri is a Turkish mountain cheese that is matured in a goat skin. Traditionally, local farmers make this cheese using raw cow or sheep milk. In more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk. And that are aged in metal tins instead of animal hide. After fermenting the fresh milk, the cheesemaker strains it through a cheese cloth to separate the whey from the curds. Afterwards, they rest the young cheese for one night before transferring it to a copper vessel. At this stage, they crumble the cheese and add dry salt. It is then pressed and allowed to drain for a further 10 days. And this is when the magic begins. The formed young cheese is moved into a goat skin that has been specially cleaned and treated. It is pressed into the skin, filling it compactly. And the opening of the skin is then sewn shut. Maturation takes place at high altitudes and humidity. And can last for up to three months. At this age, Tulum develops a beautiful crumbly texture and a delicious complex flavour with a touch of sourness. Tulum excels as a table cheese but can also be used in cooking. Some great recipes showcasing this cheese include börek, pides and pesto sauce. Have you tried this cheese before? What's your favourite way to eat it? Let me know in the comments.