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Cheese from Türkiye, Erzincan province
Raw milk of Akkaraman sheep is set with traditional abomasum rennet, drained in bags for about 10 days, then crumbled, salted with 2–2.5% Kemah spring salt and drained again. The curd is pressed tightly into sheep or goat skins or food-grade containers and ripened at −2 to 0 °C for at least 4 months, giving a crumbly, sharp, tongue-biting cheese.
| Raw milk of Akkaraman sheep, milked between the fourth and ninth month4–5 L per 1 kg of cheese | At least 95% Akkaraman milk; up to 5% Morkaraman sheep or goat milk[erz-tp][erz-sd2025] |
| Abomasum rennet1–3 L per 100 L of milk | Made by steeping 6–7 dried lamb abomasa or 3–4 calf abomasa in about 25–30 L of whey for 1 week[erz-tp] |
| Kemah spring salt from Erzincan2–2.5% of the crumbled curd | [erz-tp][erz-sd2025] |
Total time across the recorded steps: 4.7 months
What changes: Raw sheep milk is strained and rests in the cauldron
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 milk of Akkaraman sheep is set with traditional abomasum rennet, drained in bags for about 10 days, then crumbled, salted with 2–2.5% Kemah spring salt and drained again. The curd is pressed tightly into sheep or goat skins or food-grade containers and ripened at −2 to 0 °C for at least 4 months, giving a crumbly, sharp, tongue-biting cheese. Made in 7 steps over 4.7 months. The longest step, ripen cold, takes at least 4 months (TÜRKPATENT 2021) and runs at -2–0 °C (TÜRKPATENT 2021). Salt is 2–2.5 % (TÜRKPATENT 2021).
| Main step | at least 4 monthsSet[erz-tp][erz-sd2025] | Ripen cold |
|---|---|---|
| Temperature | -2–0 °CSet[erz-tp] | Ripen cold |
| Salt | 2–2.5 %Set[erz-tp] | Crumble and salt |
| Acidity | pH 4.7–5.4Set[erz-sd2025] | Ripen cold |
Made from Akkaraman sheep milk with traditional abomasum rennet and Kemah spring salt, the curd is broken and salted at least twice, which gives the crumbly texture, and it ripens in the cold rather than in a cave.
The milk is raw, and the specification sets a ripening time of at least 4 months because of it. One trial made Erzincan tulum from raw sheep milk, plain and with added black cumin, and ripened it 90 days at 4 °C. S. aureus stayed below 2 log cfu/g, and coliforms in the plain cheese fell from 3.7 to 2.2 log cfu/g. It did not test for Listeria, Salmonella or E. coli. 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.
Hazards the sources name: Staphylococcus aureus, below 2 log cfu/g in all the raw sheep milk tulum cheeses studied; Coliforms, whose counts fell during ripening.
Every number is labelled with how it is known. How this atlas is made
Registered in Türkiye as a designation of origin in 2001 and amended in 2021; the EU registered it as a PDO in 2025. The single document describes it as a cheese of semi-nomadic tribes.
