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Cheese from Greece
Touloumotyri is a Greek white cheese of raw sheep or goat milk, made like feta and then cut up and packed into a salted goatskin bag (touloumi). Brine or salted boiled milk is added and the bag is closed, then turned and topped up while the cheese ripens up to 60 days in a cool store. It is seen as a forerunner of feta, and few makers still use real skins. Made in 5 steps over 2.3 months – 2.5 months. The longest step, ripen in the skin, takes up to 2 months (Pappa E.C 2023). Salt is 5–10 % (Pappa E.C 2023). Lactobacilli, the dominant group, with Lactobacillus plantarum among the most frequent species does most of the fermenting.
| Main step | up to 2 monthsReported[pappa2023] | Ripen in the skin |
|---|---|---|
| Salt | 5–10 %Reported[pappa2023] | Add brine or salted milk and close the bag |
| Acidity | pH 5.2Reported[pappa2023] | Ripen in the skin |
| Raw sheep or goat milk, or a mix[pappa2023] |
| Rennet and the other feta ingredients · The cheese is first made the same way as feta[pappa2023] |
| A goatskin or sheepskin bag · Goatskins are preferred because they last longer[pappa2023][modernfarmer] |
| Coarse salt · To cure the skin[pappa2023] |
| Brine of 10 % salt, or boiled milk salted to 5 % · Poured into the filled bag, and topped up often[pappa2023] |
| Starter: as for feta |
Total time across the recorded steps: 2.3 months – 2.5 months
What changes: Coarse salt cures a goatskin for 10–15 days before it becomes a bag
The skin is then shaved, cleaned with brine and turned so the hair side is inside the bag. Output: a cured skin bag.
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
It starts as a feta-style cheese but is ripened in a salted skin bag with brine or salted milk, turned and topped up, and opened to let gas escape. The cured skin is turned so the shaved hair side is inside the bag, next to the cheese.
The milk is raw. The cheese ripens in brine of 10 % salt; the finished cheese measured pH 5.17 with 3.8 % salt. Keep it cool.
Every number is labelled with how it is known. How this atlas is made
The review describes it as a forerunner of feta. Its making has fallen sharply because preparing skins is hard work, and it is now made in small amounts and found locally.
