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Cheese from Türkiye, Karaman province, Ayrancı district
Raw goat, cow and sheep milk mixed 1:1:8 is set with rennet at 32–34 °C, the curd is heated briefly to 55 °C, pressed, washed in cool water and pressed again, then crumbled and salted at 2.7–3%. Packed tightly into goat or lamb skins, it ripens 90–120 days or more in the Divle sinkhole cave at about 4 °C, where blue, white and then brick-red moulds cover the skins.
| Raw milk from animals grazing in Ayrancı1 part goat, 1 part cow, 8 parts sheep | [divle-tp] |
| Rennet (abomasum, microbial or traditional)10 mL per 100 kg of milk, diluted with 4–6 times its volume of cold water | [divle-tp] |
| Salt2.7–3% of the crumbled curd | [divle-tp] |
| Goat or lamb skins, salted, hung for a year, shorn and sewn into bags | [divle-tp] |
Total time across the recorded steps: 3.3 months
What changes: Raw goat, cow and sheep milk are mixed and strained through cloth
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw goat, cow and sheep milk mixed 1:1:8 is set with rennet at 32–34 °C, the curd is heated briefly to 55 °C, pressed, washed in cool water and pressed again, then crumbled and salted at 2.7–3%. Packed tightly into goat or lamb skins, it ripens 90–120 days or more in the Divle sinkhole cave at about 4 °C, where blue, white and then brick-red moulds cover the skins. Made in 8 steps over 3.3 months. The longest step, ripen in the Divle cave, takes at least 3 months (TÜRKPATENT 2017) and runs at 3–5 °C (TÜRKPATENT 2017). Salt is 2.7–3 % (TÜRKPATENT 2017). Lactic acid bacteria, abundant during production and ripening; the authors link the build-up of peptides to them and The cave's own mould flora, which grows over the skins and ripens the cheese do most of the fermenting.
| Main step | at least 3 monthsSet[divle-tp] | Ripen in the Divle cave |
|---|---|---|
| Temperature | 3–5 °CSet[divle-tp] | Ripen in the Divle cave |
| Salt | 2.7–3 %Set[divle-tp] | Crumble and salt |
| Acidity | pH 4.5–5.1Set[divle-tp] | Ripen in the Divle cave |
Unlike other tulum cheeses it ripens in the Divle sinkhole cave, a natural cold store with its own mould flora; the curd is also washed in cool water and pressed twice.
The milk is raw. The cave holds 4 ± 1 °C while cheese is inside, and skins of 1.5 kg or less ripen at least 90 days, larger skins at least 120 days. The registration gives acidity and pH ranges for the sold cheese. The US FDA says ageing raw-milk cheese for 60 days may not remove E. coli O157:H7 and Salmonella, and Listeria may grow in certain cheeses during ageing. The CDC says people at higher risk, including pregnant women, people 65 or older and people with weak immunity, should avoid cheese made with raw milk unless it is heated to 165 °F (74 °C) or until steaming hot.
Every number is labelled with how it is known. How this atlas is made
Ripening tulum cheese in the Divle sinkhole is described in the registration as a centuries-old custom; the cheese is taken out for sale in October and November.
