Gazi Erzincan Tulum is a nomad-style Turkish cheese that is preserved in salt following the old, traditional method. This version is made from pasteurised cow's milk, salt, microbial rennet and lactic acid cultures, and it is sold in a 440 g tin. Tulum cheese is known for its crumbly, slightly moist texture and a savoury, tangy flavour, and it is a favourite among people who like a strong cheese.
Tulum is traditionally matured in a goat or sheep skin bag, which is where the name comes from, and it has been eaten across Anatolia for centuries as a food that keeps well. Serve it crumbled on a breakfast plate with walnuts, fresh tomato and warm bread, scatter it over salads, stuff it into gözleme or pide, or add it to scrambled eggs, pasta and baked potatoes for extra flavour. A little goes a long way because the taste is intense.
Keep the tin refrigerated and follow the storage and use-by instructions on the pack. After opening, keep the remaining cheese covered and cold.