Dry tulum cheese, produced from sheep, goat and cow milk depending on the season, is kept aside for at least 10 days, unlike other cheeses, during formation into blocks after clot extraction. It is a ripened cheese type which stands out with its dry and crumbly texture and intense flavour. It is lactose-free.
|ENERGY AND NUTRIENTS||100 g||100 g için RA*|
|-Saturated fat (g)||19,2||%7|
|- Sugars (g)||0,0||%0|
*The figures denote the Reference Intake (RI) level of an average adult. (8400kj/2000kcal)