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Cheeses ripened in an animal skin or a clay pot, like tulum and çömlek.
14 entries listed here.
The shared make of skin- and pot-ripened cheese family (tulum, çömlek). Each cheese below says what it does differently.
| Cheese | Region | Milk | Ripening | Rind |
|---|---|---|---|---|
| Bouhezza | Algeria, the Chaouia area of the east | Raw goat, cow or sheep milk, as lben and as whole milk | 2.3 months | |
| Brânză frământată de Teaca | Romania, Teaca village | 2–3 days | Bladder membrane, plain (semi-glossy to matt) or coated with food-grade cheese wax (glossy); may be sold sliced | |
| Chogi | Georgia, Tusheti | 30 days – 2 months | ||
| Çömlek peyniri | Türkiye, Central Anatolia | Cow milk, about 10 L per kg of cheese; sheep or goat milk may be added | At least 4 months in sealed pots | |
| Darfiyeh | Lebanon, north | Raw goat milk from extensive mountain herds | 1 to 6 months in the skin, in a natural cave | |
| Erzincan Tulum Peyniri PDO | Türkiye, Erzincan province | Raw milk of Akkaraman sheep fed in the province, at least 95% | At least 4 months at −2 to 0 °C | |
| Guda (Tushetian) | Georgia, Tusheti | at least 2 months | ||
| İzmir tulum | Türkiye, Aegean region | at least 4 months | ||
| Kariki (Tinos) | Greece, island of Tinos | 40 days – 7 months | ||
| Kope cheese (Kurdish jar cheese) | Kurdish regions of Iran, Iraq, Türkiye and Syria | 37 days – 6.1 months | ||
| Motal | North-west Iran | Raw sheep milk (Iran) or goat milk (Armenia) | 3 months in one Iranian lab study; Slow Food says Armenian Motal can age for over six months | |
| Sir iz mišine (cheese ripened in a lamb-skin sack) | Croatia | 45 days is called the optimal ripening time (Sesar 2022); a 2014 study does not recommend more than 45 days | ||
| Touloumotyri (skin cheese) | Greece | up to 2 months | ||
| Brânză de burduf | Romania, the Carpathians | Sheep milk, sometimes with cow or buffalo milk; traditionally raw | 20 days – 2 months |
Bold names have a full page with the animated steps. Blank cells: no sourced value yet.
What the sources record about each of these so far.
Also called brânză de burduf, brânză frământată, brânză în coajă de brad, burduf cheese.
Sheep milk, sometimes mixed with cow milk, is set with lamb or calf rennet into a fresh curd (caș). The unsalted caș sours in a fir tub for up to two weeks, then is cut, ground with salt and kneaded. The paste is packed into a sheep stomach, a sheepskin or a tube of fir bark and eaten after about 20 days to 2 months.
Safety: English Wikipedia notes that burduf is traditionally not made from pasteurised milk. CDC advises pregnant women, newborns, adults 65 or older and people with a weakened immune system to avoid any cheese made from raw milk.
Numbers come from cited sources and carry a label that says how each is known. How this atlas is made
