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Turkish cheese. Istanbul, Turkey, Southeastern Europe.

Literally ‘skin cheese’ this is goat and sheep’s milk cheese ripened in goat or sheep skin on Sámos. The flavour is salty and sharp, and it’s usually served in tiganopites.


Nomadic Vlach and Sarakatsani shepherds also made it in Epirus and called it τουλούμης (touloúmi), similar to the Turkish tulum

Cheese, dairy and eggs

Text © Dana Facaros

Images by canelpal, Mstyslav Chernov