What is Tulum Peyniri?

Tulum Peyniri originated in Turkey, specifically in the province of Erzincan. It is believed that the cheese has been produced in this region for over a thousand years. Locals use either cow, goat or sheep milk to make this cheese and age it in goat skin bags called tulum.

Actually, this Turkish cheese has a rich history that dates back to the Ottoman Empire. It was a popular cheese among the Ottoman aristocracy and was often served at royal banquets. Over time, the cheese became more widely available and was enjoyed by people from all walks of life.

Presently, Tulum Peyniri is primarily produced in the province of Erzincan, which is located in eastern Turkey. The region is known for its rugged terrain and harsh climate, which makes it ideal for sheep farming. The sheep in this region graze on wild herbs and grasses, which gives the milk a unique flavour.

How is Tulum Peyniri made?

Today, there are many small-scale producers in Turkey. Some of the most well-known producers include Hacı Dayı, Çağlayanlar and Özcanlar. Traditionally, the locals used raw cow or sheep milk. But in more modern times, you might find versions that are made with pasteurised cow, goat or sheep milk. And that are aged in metal tins instead of animal hide. 

After fermenting the fresh milk, the cheesemaker strains it through a cheese cloth to separate the whey from the curds. Afterwards, they rest the young cheese for one night before transferring it to a copper vessel. At this stage, they crumble the cheese and add dry salt. It is then pressed and allowed to drain for a further 10 days. 

And this is when the magic begins. The formed young cheese is moved into a goat skin that has been specially cleaned and treated. It is pressed into the skin, filling it compactly. And the opening of the skin is then sewn shut. 

Texture, aroma & flavour

Maturation takes place at high altitudes and humidity. And can last for up to three months. At this age, Tulum develops a beautiful crumbly texture and a delicious complex flavour.

Tulum Peyniri has a sharp, tangy flavour that is similar to Feta. However, it has a crumbly texture and is quite dry compared to other types of cheese. Moreover, this cheese has a strong aroma that is earthy and slightly sour.

Serving guide

Undoubtedly, this is a very versatile cheese that pairs well with many different foods. Locals often serve it as part of a meze platter alongside olives, tomatoes and other Mediterranean-style dishes.

Tulum excels as a table cheese but can also be used in cooking. Some great recipes showcasing this cheese include börek, pides and pesto sauce. Furthermore, it also pairs well with roasted vegetables, grilled meats and salads.

Alternatives to Tulum Peyniri

If you are looking for alternatives to Tulum Peyniri, there are several options to consider. 

1. Feta Cheese is a similar cheese that is widely available and can be used as a substitute in many recipes. 
2. Halloumi is another option that has a softer texture and is often used in Mediterranean cuisine. 
3. Finally, young Chèvre is a tangy and crumbly cheese that can be used in place of Tulum Peyniri in many dishes.

Summary

Tulum Peyniri is a unique and flavourful cheese that has a rich history and tradition in Turkey. Its distinctive flavour and texture make it a popular choice for many different types of dishes. Whether you are looking to add some Mediterranean flair to your cooking or simply want to try something new, this is a spectacular option to explore!

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Queso Cabrales is one of Spain’s most famous blue cheeses. Read on to learn about its history, how it is made and what it tastes like.

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Queso de Valdeón might just be Spain’s most famous blue cheese. Read on to discover the history of this remarkable cheese, and learn how best to enjoy it.

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Beauty wrapped in vine leaves

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Rogue River Blue is a seasonal cheese made by Rogue Creamery in Oregon, USA. It is brought to us in Australia by Will Studd.

This truly original blue cheese was the first American cheese to be named World Champion Cheese at the World Cheese Awards in Italy in October 2019.

A co-op founded in 1933

In 1933, an enterprising entrepreneur from Portland, Oregon, founded the Rogue River Valley Co-op. In collaboration with the community of Central Point, they built Southern Oregon’s first artisan creamery cooperative. Overall, their goal was to help local dairy farmers make ends meet during the Great Depression.

Unsurprisingly, the Rogue Valley proved to be a particularly effective area for rearing dairy cows. In addition to this, their milk was ideal for cheesemaking due to the area’s great soil and plentiful water.

Soon after, two “cheese giants” took note, including Tom Vella, the famed cheesemaker. Over the years, he and his partner turned the little cooperative into a successful cheese manufacturing.

Learning from “The Godfather”

In 1998, Ignazio “Ig” Vella took over Rogue Creamery from his father, Tom. From the beginning, he preached the significance of artisan products and was dubbed “The Godfather of Artisan Cheese”.

After many decades of family ownership, Ig thought it was time to sell Rogue Creamery. Around the same time, he met local entrepreneur David Gremmels.

Actually, David had been looking for local cheese to use in a wine bar he was planning to open in Ashland, Oregon.

David Gremmels’s dream

In 2002, David took a tour of the Creamery with Ig. During the visit, he learned that they shared a great appreciation for the art and heritage of artisan cheesemaking. Subsequently, David agreed to buy the Creamery from the Vella family with the help of a partner.

Moreover, David Gremmels wanted to make a new blue cheese that celebrated Oregon’s lush Rogue Valley. Hence was born Rogue River Blue.

A truly original cheese

In order to make this cheese, he started ageing the best blue cheese wheels for months. Furthermore, he would make those select wheels exclusively with the sweet and rich cow milk produced in autumn.

Once the curd has set, they cover the wheels of cheese in spring-harvested Syrah grape leaves soaked in pear liqueur. Afterwards, the affineur looks after each individual wheel for up to 11 months.

During this time, the cheese continued to mature while absorbing the characteristics of the leaves. Eventually, they are made available for purchase around the Autumnal Equinox in the northern hemisphere.

Fudgy goodness

The end result is a stunning cheese where the grape leaves wrap around a cream-coloured pâte with a spattering of blue mould. The texture is fudgy and rich and the aroma is reminiscent of pear eau-de-vie.

On the palate, there is an explosion of flavour which ranges from pear brandy to truffle with notes of toffee, blackberry, vanilla, hazelnut, chocolate and bacon.

How to pair Rogue River Blue

Whilst this cheese is good enough to eat on its own, you can definitely also pair it with a range of beverages.

Enjoy with a dark Belgian Ale or a glass of Scotch Whisky. This blue will also pair beautifully with a Viognier, Gewürztraminer or Sauternes.

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What is a vigneron?

A vigneron by definition is a person who cultivates grapes for winemaking. It is a fitting name for this oozy goat’s milk cheese that was developed as a challenge from a local winemaker for Woodside Cheese to make a cheese that marries cheese and wine.

Washed in Chardonnay

At their cheesemaking facility, the cheesemaker wraps young wheels of this cheese in vine leaves.

Actually, they source the leaves from their own vineyard, Coriole, in McLaren Vale. Afterwards, they carefully wash each little wheel with Chardonnay.

A velvety mouthfeel

Vigneron oozes seductively when ripe and has an incredible velvety mouthfeel. Overall, its aroma is fruity and earthy with a delicate savoury flavour that has only the mildest hint of goaty tang.

The edible leaves are slightly crunchy and absorb the qualities of both the wine and the cheese underneath.

This multi award winning cheese is bound to be a crowd-pleaser as it ticks all the boxes from being visually spectacular to having that perfect balance of flavour and texture when ripe.

How to pair Vigneron

Naturally, this cheese will pair well with an unoaked Chardonnay.

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Wrapped in a chestnut leaf

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Fourth-generation cheese makers

Merlot BellaVitano is a hard cheese made by Sartori Cheese in Wisconsin, USA.

The company was first established in 1939 by Paolo Sartori. Presently, the fourth generation of the family operate the creamery in Plymouth, Wisconsin.

Undoubtedly, they have made a name for themselves over the better part of a century by producing very high quality hard and Italian-style cheeses.

BellaVitano Gold

Actually, this particular cheese starts its life as BellaVitano Gold. In fact, the Gold version is the company’s signature product.

Inspired by traditional Italian farmstead recipes and Cheddar, Gold is a very popular hard cheese in Wisconsin and around the world. Unsurprisingly, it has won numerous awards over the years and is a celebration of their Italian heritage.

From Gold to Merlot

Firstly, the cheesemaker carefully selects the best wheels of Gold to undergo further maturation. During this period, they hand wash each wheel in Merlot wine.

As a result, the cheese develops a seductive purple edible rind. Under the rind, it has an ivory coloured rich paste that is peppered with crunchy tyrosine crystals.

Furthermore, your nose and your palate will detect the plum and tang imparted by the Merlot. Overall, fruity and fermented flavours perfectly complement the innate nuttiness and creaminess of the original cheese.

How to pair Merlot BellaVitano

Merlot BellaVitano tastes delicious with dried nuts and fruits, crusty bread and thin slices of prosciutto. 

Try pairing the cheese with wines such as Shiraz, Merlot and Pinot Noir. Also, you can pair with an IPA, a hoppy Pilsner or Wheat Beers.

Substitutes for Merlot BellaVitano

Can’t get your hands on Merlot BellaVitano? Trader Joe’s Toscano is a great alternative. Unlike this particular cheese, Toscano is washed in Syrah during maturation.

Another great option is Occelli al Barolo which is an Italian “drunken” cheese washed in Barolo wine.

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About May Hill Green

May Hill Green is a soft washed rind cheese made by Charles Martell & Son in Gloucestershire, England.

Indeed, Charles Martell & Son have been making cheese at Hunts Court in Gloucestershire for nearly 50 years. Actually, Charles started by hand-milking his three Old Gloucester cows!

Where is May Hill Green made?

In the beginning, he used their milk to make a Double Gloucester. This event was so momentous for the locals that it was documented on A Taste of Britain in 1973.

Whilst their first attempt was far from memorable, the small team persevered and soon started making traditional Gloucestershire style cheeses. In 1978, they expanded their range to resurrect the good old fashion Single Gloucester which had pretty much disappeared in the 70’s.

As the years passed, they kept adding more cheeses. Nowadays, the offerings include the famous Stinking Bishop, the playful Slack ma Girdle and our featured, May Hill Green.

Coated with chopped nettles

To make this cheese, the Martells use pasteurised milk from their Gloucester and Friesian cows. Once they have added the rennet and culture, they press the curds. Finally, the cheesemaker coats the wheels of young cheese with chopped nettle leaves and hold them together with a beechwood lath.

Overall, the nettles impart quite a unique aroma and flavour to this British wonder. The strong funky aroma is reminiscent of a pair of dirty socks while the flavour is lactic and savoury with notes of chicken broth. Furthermore, its mouthfeel is decadent and buttery.

Pairing guide

Pairs brilliantly with a crisp dry Riesling or a smokey Bourbon.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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Made in Cornwall

Cornish Yarg is a semi-hard cheese made by Lynher Dairies in England.

The story of the Yarg begins in the early 1980’s when cheesemaker Alan Gray found an old recipe in his attic. It’s now made by Catherine Mead and Dane Hopkins at Lynher Dairies in West Cornwall and its current name is a subtle nod to its first maker. (Yarg is Gray spelt backwards)

Award winning cheeses

Lynher Dairies’ cheesemakers use both science and intuition to make their cheeses. Their small but exquisite range of artisanal cheeses also includes the award winning Cornish Kern.

How Cornish Yarg is made

When making Yarg, they pasteurise cow’s milk collected from a small number of local dairies. Afterwards, they add a ripening culture and rennet to the milk which forms the curd. Finally, the curd is cut and separate from the whey until each piece is as small as a grain of rice. Moreover, this increases acidity and aids with fermentation.

Thereupon, the cheesemaker blocks and mills the curd to be hand-packed into the moulds. Once the cheese is pressed, it is brined overnight.

Foraged leaves

Now, this is where the magic happens. From May to September, the team painstakingly forage the grounds for nettle leaves by hand. Once dry, they paint the leaves onto the wheels of cheese and allow them to mature for up to 5 weeks.

At the 5 week point, the leaf-wrapped Yarg develops a beautiful white patchy bloom over the nettle.

The end product is a semi-hard cheese with a creamy layer under the rind and a slightly crumbly core. It has mild aromas of mushroom and a damp forest floor. The flavour is delicately lemony and yoghurty with a certain earthiness on the rind.

How to serve Cornish Yarg

Be sure to get a piece with the rind all around. It adds an extra dimension to the flavour and texture. Enjoy with a creamy Chardonnay.

Serve on an all English cheese platter with Tunworth and Shropshire Blue.

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