Divle Tulum Cheese

Turkey has an important potential in terms of domestic cheese varieties. In recent years, the increase in the interest of consumers in traditional tastes and delicacies both in the world and in Turkey may have an important influence on the evaluation of this potential. It is necessary to standardize the production methods in order to produce local cheeses of uniform product characteristics. Standard production is a prerequisite for the cheese varieties to compete in domestic and foreign markets. Although there are many studies on local cheese varieties in our country, there are still few cheese varieties with defined production and product standards. Divle Tulum cheese also known as Divle Obruk cheese, is important cheese varieties produced in our country. The name is derived from the Divle (also known as ücharman) village within the boundaries of Ayranc？ city within the borders of Karaman province where it is produced and from the Divle Mountain in this village. This type of cheese produced and consumed for hundreds of years in this region is a kind of Tulum cheese produced from sheep milk and consumed after ripening. The micro flora in the natural sinkhole (Divle Sinkhole) where ripening is made gives the cheese an excellent taste by covering the surface of sheep goat skin (tulum) during ripening and penetrate into the cheese. This cheese type which has begun to be emphasized more in recent years is acknowledged by the experts as one of the important cheese delicacies of the world. In this review; it is aimed to summarize the results obtained from a limited number of studies on this cheese by giving information about the production method of Divle Tulum cheese