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Salty aged cheese, high in protein
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Cyprus tulum cheese (30 g) has 107 calories. That works out to 356 calories per 100 g. It contains 0.6 g of carbs, 7.4 g of protein, 8.5 g of fat and 0 g of fiber. Its 216 mg of Calcium covers 22% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
107
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
7.4g
· 15% DV
Fat
8.5g
· 11% DV
Fiber
0g
· 0% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 2% · Protein 27% · Fat 71%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 107 kcal | |
| Total fat | 8.5 g | 11% |
| Saturated fat | 5.43 g | 27% |
| Trans fat | 0.27 g | |
| Sodium | 354 mg | 15% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7.4 g | 15% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 serving (medium) | 30 g | 107 kcal |
| 1 slice (thin) | 15 g | 53 kcal |
| 2 tablespoon (grated) | 16 g | 57 kcal |
| 1 piece (small) | 20 g | 71 kcal |
| 1 slice (thick) | 25 g | 89 kcal |
| 0.25 cup (diced) | 28 g | 100 kcal |
| 1 piece (medium) | 35 g | 125 kcal |
| 1 piece (large) | 50 g | 178 kcal |
| ½ cup (diced) | 56 g | 199 kcal |
| 100 g | 100 g | 356 kcal |
Calculated from 356 calories per 100 g.
Cyprus tulum cheese is a salty, aged cheese made in the tulum tradition. Its texture and flavor vary by producer, but it is generally firm or crumbly and more intensely savory than a fresh cheese.
Cyprus tulum cheese tastes salty, tangy, and savory, with a stronger flavor than fresh cheeses. The exact sharpness and firmness depend on the milk and how long the cheese has been aged.
Serve Cyprus tulum cheese crumbled or cut into small pieces alongside bread, olives, tomatoes, or other fresh foods. Its pronounced saltiness makes it especially useful as a flavorful accent rather than the only topping in a dish.
No, Cyprus tulum cheese and feta are different cheeses. Tulum cheese is typically aged and has a firmer, more crumbly texture, while feta is commonly brined and tends to be moist and easier to crumble.
Cyprus tulum cheese may be made with sheep’s, goat’s, or cow’s milk, depending on the producer; some versions use a blend. The name alone does not identify one fixed milk recipe.
Yes, Cyprus tulum cheese can add a salty, savory flavor to pastries, pasta, and baked dishes. It may soften or break apart rather than melt into a smooth, stretchy layer, so add it as a crumble or near the end of cooking.
Keep Cyprus tulum cheese covered in an airtight container in the refrigerator after opening. Use a clean utensil when serving, and discard it if you notice an unusual odor, discoloration, or mold.
Yes, you can freeze Cyprus tulum cheese, but freezing may make its texture drier and more crumbly after thawing. It is usually best used in cooked dishes after freezing rather than served as a fresh cheese board cheese.
A salty, aged sheep’s-milk cheese or another firm, crumbly aged cheese can stand in for Cyprus tulum cheese. The flavor will not be identical, so use a smaller amount first and adjust the salt in the recipe.
Aged Cyprus tulum cheese may contain less lactose than fresh milk, but it is not necessarily lactose-free. People with lactose intolerance can react differently, so try only a small amount if you know you tolerate aged cheeses.
Vitamins
B12
0.33µg · 14% DV
Vitamin A
79.5µg · 9% DV
B2
0.11mg · 8% DV
B5
0.2mg · 4% DV
Minerals
Calcium
216mg · 22% DV
Phosphorus
141mg · 20% DV
Sodium
354mg · 15% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 107 calories in 1 serving (medium) (30 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Cyprus tulum cheese is a traditional Cypriot aged cheese, typically made with sheep’s or goat’s milk. As with other tulum cheeses, it is salted and matured; methods and milk blends can vary between producers. The result is a firm, savoury cheese with a pronounced salty flavour.
In Cyprus it can be served with bread, olives and fresh vegetables, or included on a meze table. It also works well crumbled over salads or used in savoury pastries. It is protein-rich, but also high in fat and salt, so a modest portion alongside tomatoes, cucumber or other fresh produce makes a balanced pairing.
Medium
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
Low
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
✓ Suitable
Low FODMAP
— Not suitable
SATURATED
5.43g
MONOUNSATURATED
2.28g
POLYUNSATURATED
0.27g
Omega 6:3 ratio 4.4:1
Above the ideal 4:1 (4.4:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.