Erzincan Tulum Cheese Product Description and Distinctive Features: Erzincan Tulum Cheese is white and cream-colored, with a non-crumbling texture, a unique aroma derived from its components easily sensed when taken into the mouth. It has a semi-hard, homogeneous structure, and a distinct acidic taste. Erzincan Tulum Cheese is produced from the raw milk of Akkaraman sheep, or by blending up to 5% of Morkaraman sheep's milk or goat's milk with Akkaraman sheep's milk, which is milked between the 4th and 9th months of the year. The cheese is produced between the 4th and 12th months. Since raw milk is used in production, the maturation period is at least 4 months. Approximately 1 kg of Tulum cheese is obtained from 4-5 liters of milk. The distinctive features of Erzincan Tulum Cheese include using at least 95% sheep's milk in its composition, traditional cheese rennet from lamb or calf abomasum, and rock salt. It is tightly pressed into food-contact suitable packaging material or goat and sheepskin tulum bags. Production Method: The milk of Akkaraman sheep, which is raised within the geographical region, is milked between the 4th and 9th months of the year. This milk can be supplemented with up to 5% Morkaraman sheep's milk or goat's milk. Approximately 1 kg of Tulum cheese is obtained from 4-5 liters of milk. The milk, filtered several times, is allowed to rest in the vats for about 2 hours. The rennet used in the production of Erzincan Tulum Cheese is obtained by adding 6-7 dried lamb rennets or 3-4 calf rennets to approximately 25-30 liters of cheese whey and letting it stand for 1 week. The rested milk is fermented with 1-3 liters of rennet for every 100 liters of milk. After one hour, the curds are transferred to special strainers to form curdled cheese. After waiting for one day, the curdled cheese is placed in 50 kg bags, where it is left for approximately 10 days, being turned upside down every day to allow complete drainage. The crushed cheeses are then salted with 2-2.5% rock salt obtained from Kemah district in Erzincan, packed into bags, and tightly pressed. The bags are sewn shut and arranged one on top of another. After about 10 days of draining, when the cheese has completely lost its whey, it is placed in cold storage. Erzincan Tulum Cheese is filled into packaging materials suitable for contact with food or into bags made of goat and sheepskin, and it is tightly pressed. After maturing for at least 4 months at temperatures of -2 ℃ to 0 ℃ in cold storage, the cheese is introduced to the market. After the maturation period, it can be stored for up to 12 months under the same conditions.