Pot Cheese vs Tulum
Pot Cheese
Facts
- Texture
- Semi-hard
- Rind
- No rind
- Country
- Iran
- Place
- Urumia
Pot cheese is a traditional cheese from Urumia, in Iran. Makers pack salted curd into a pot or jug, then leave it to ripen, often in the ground, until the paste turns savory and aromatic. It is not a fresh pot of uncured curds. The ripe cheese is known for a strong smell and a salty taste, and the texture can be firm, crumbly, or almost powdery. Households in the area still make it, and it also appears in local markets.
Tulum
Facts
- Texture
- Semi-hard
- Type
- Pressed
- Rind
- No rind
- Country
- Turkey
- Place
- Erzincan, İzmir, Tunceli, Aydın
Tulum is a traditional cheese from Turkey, made in Erzincan, İzmir, Tunceli, and Aydın. Makers pack the curd into a tulum, a cleaned animal skin, or into a tin that copies that old container. The cheese is salty, crumbly, and sharp after it rests. It is a pantry cheese in many Turkish kitchens, not a soft fresh cheese. Buyers usually find it as a white or cream-colored block with a dry break.