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Traditional sheep's milk cheese, salty and intense flavor, long-aged
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Elazig tulum cheese (30 g) has 111 calories. That works out to 370 calories per 100 g. It contains 0.8 g of carbs, 6.3 g of protein, 9.3 g of fat and 0 g of fiber. Its 240 mg of Calcium covers 24% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 slice (medium) · 30 g
111
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
6.3g
· 13% DV
Fat
9.3g
· 12% 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 3% · Protein 22% · Fat 75%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 9.3 g | 12% |
| Saturated fat | 6 g | 30% |
| Trans fat | 0.36 g | |
| Sodium | 540 mg | 23% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 6.3 g | 13% |
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 slice (medium) | 30 g | 111 kcal |
| 1 g | 1 g | 4 kcal |
| 1 slice (thin) | 20 g | 74 kcal |
| 1 piece (small) | 40 g | 148 kcal |
| 1 slice (thick) | 50 g | 185 kcal |
| 1 serving (medium) | 60 g | 222 kcal |
| 1 piece (large) | 80 g | 296 kcal |
| 100 g | 100 g | 370 kcal |
| 1 serving (large) | 100 g | 370 kcal |
Calculated from 370 calories per 100 g.
Elazig tulum cheese is a traditional Turkish cheese, usually made from sheep’s milk, salted and aged until its flavor becomes bold and savory. It is associated with the Elazig region and is commonly served at breakfast or as part of a cheese plate.
Elazig tulum cheese tastes intensely savory, salty, and tangy, with a concentrated flavor from aging. Its assertive taste means a small amount can stand out on bread, in a salad, or alongside milder foods.
Elazig tulum cheese is traditionally made by curdling sheep’s milk, draining the curds, salting them, and leaving the cheese to mature. Traditional aging may use a skin bag, though modern producers can use other containers.
Yes, Elazig tulum cheese is traditionally made from sheep’s milk. Some producers may use a different milk blend, so the traditional description does not guarantee that every product is made exclusively with sheep’s milk.
Elazig tulum cheese and Erzincan tulum cheese come from different regional traditions. Their milk sources, salting, and aging methods can vary, which affects texture and flavor; Elazig tulum is known for its particularly bold taste.
Elazig tulum cheese is often crumbled or sliced and served with bread, olives, tomatoes, or walnuts. Its strong saltiness pairs well with mild accompaniments, and it can also add a savory kick to salads and cooked dishes.
Elazig tulum cheese may be aged in a traditional animal-skin bag, but not every producer uses one. Modern versions can mature in other containers, so the word “tulum” alone does not confirm the aging vessel.
Elazig tulum cheese can soften and melt when heated, but its strong flavor and crumbly texture make it different from a mild, stretchy melting cheese. Crumble a little into eggs or a savory filling rather than expecting a smooth cheese pull.
Store Elazig tulum cheese in a sealed container in the refrigerator after opening. Use a clean utensil and avoid leaving it at room temperature for extended periods to help preserve its flavor and texture.
Elazig tulum cheese can be eaten during pregnancy if it is made with pasteurized milk; cheese made from unpasteurized milk can carry foodborne infection risks. If the milk source is unclear, ask a healthcare professional before eating it.
Vitamins
B12
0.45µg · 19% DV
B2
0.14mg · 11% DV
Vitamin A
81µg · 9% DV
B5
0.15mg · 3% DV
Minerals
Calcium
240mg · 24% DV
Sodium
540mg · 23% DV
Phosphorus
150mg · 21% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
27mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 111 calories in 1 slice (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.
Elazig tulum cheese is a traditional cheese from Elazığ in eastern Turkey, made mainly from sheep’s milk and aged until its flavour becomes pronounced and salty. It is associated with the region’s tulum-style cheesemaking; depending on how it has matured, the texture can be firm or crumbly.
In Turkey it is often served at breakfast with bread, tomatoes and herbs, and can also be crumbled over salads or used in pastries. Its rich, savoury character comes with substantial protein and fat: a 100 g portion provides 21 g of protein. Because it is both salty and full-flavoured, a modest portion alongside fresh vegetables 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
— Not suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
6g
MONOUNSATURATED
2.55g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 3.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.