This cheese, which belongs to the Erzincan region of Anatolia, is made by fermenting sheep's milk collected from the highlands and villages of Erzincan. After the milk is fermented, it undergoes a series of challenging processes, then it is pressed into a barrel or a skin, left to age for a certain period, and finally delivered to you. Erzincan tulum cheese aged in a skin has a stronger aroma compared to tulum cheese aged in a barrel.
!! Cheese cannot be sent to European Union countries and the UK due to customs rules. !!
