`agri-tulum-cheese` Related Article Results

Ağrı tulum cheese is a semi-soft, full-fat cheese produced from raw milk obtained from Akkaraman and Morkaraman sheep and cattle raised in Ağrı province, mixed in specific proportions (approximately 90–95% sheep milk and 5–10% cow milk). It is made using commercial rennet yeast without any commercial starter culture. The production process includes coagulation, draining of the curd in cotton bags after salting, and then pressing it tightly into goat-skin sacks or plastic containers for maturatio