Gazi Erzincan Tulum in the 900 g tin is the large size of this nomad-style Turkish cheese, preserved in salt in the old, traditional way. According to the manufacturer it is made from pasteurised cow's milk, salt, microbial rennet and lactic acid cultures. It has the crumbly, slightly moist texture and the savoury, tangy flavour that tulum lovers look for, and the big tin suits families and those who eat it often.
Tulum gets its name from the animal-skin bag in which it was traditionally matured and stored, a method that let nomadic communities keep cheese for a long time. Today it is a favourite on Turkish breakfast tables, crumbled next to walnuts, tomatoes and warm bread. It also adds a strong savoury note to salads, omelettes, gözleme, pide, pasta and baked potatoes, so a small amount is often enough.
Keep the tin refrigerated and follow the storage and use-by instructions on the pack. After opening, keep the remaining cheese tightly covered and cold, and use it within the time stated on the label.