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Richly flavored, traditional Turkish cheese made from sheep's milk
In season: Spring · Summer · Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 slice (medium) of Gazi 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 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
9g
· 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 23% · Fat 74%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 111 kcal | |
| Total fat | 9 g | 12% |
| Saturated fat | 5.4 g | 27% |
| Trans fat | 0.09 g | |
| Sodium | 360 mg | 16% |
| 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 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 |
| 1 pack (whole) | 250 g | 925 kcal |
Calculated from 370 calories per 100 g.
Gazi Tulum Cheese is a traditional Turkish sheep’s-milk cheese with a rich, pronounced flavor. Tulum refers to a Turkish style of cheese traditionally matured in a skin or other container.
Gazi Tulum Cheese tastes savory, tangy, and more robust than a mild table cheese. Its strong flavor works well in small crumbles over salads, eggs, or warm bread.
Eat Gazi Tulum Cheese crumbled or in small pieces with bread, olives, and fresh vegetables, or add it to salads and pastries. Its assertive taste means it can season a dish as well as add cheese.
Yes, Gazi Tulum Cheese is made from sheep’s milk. Sheep’s milk gives it a fuller, distinctive flavor compared with many mild cow’s-milk cheeses.
Gazi Tulum Cheese is generally more pungent and crumbly, while feta is commonly stored in brine and tends to taste brighter and saltier. They can sometimes substitute for each other, but the flavor and texture will differ.
Yes, Gazi Tulum Cheese works in börek as a savory filling. Crumble it and combine it with a milder cheese if you want a less intense filling; taste before adding salt.
Gazi Tulum Cheese softens when heated, but it may not melt into a smooth, stretchy layer like some melting cheeses. Crumble it into pastries, eggs, or warm dishes rather than relying on it for a uniform cheese pull.
Keep Gazi Tulum Cheese refrigerated in a tightly sealed container after opening. Use a clean utensil each time and avoid leaving it at room temperature for extended periods to help preserve its flavor and texture.
Yes, you can freeze Gazi Tulum Cheese, although thawing may make it drier or more crumbly. Freeze it in a well-sealed portion and use the thawed cheese in cooked dishes rather than expecting its original texture.
Another sharp, crumbly tulum cheese is the closest substitute for Gazi Tulum Cheese. Feta can work in salads or pastries, but it has a different briny flavor and may require adjusting the recipe’s salt.
Vitamins
B12
0.45µg · 19% DV
Vitamin A
78µg · 9% DV
B2
0.11mg · 8% DV
B5
0.33mg · 7% DV
Minerals
Calcium
240mg · 24% DV
Phosphorus
126mg · 18% DV
Sodium
360mg · 16% DV
Zinc
0.84mg · 8% DV
Potassium ⭐
33mg · 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.
Gazi Tulum Cheese is a richly flavoured Turkish cheese made from sheep’s milk, in the style of traditional tulum cheeses. These cheeses are salted and matured, developing a savoury, tangy taste and a texture that can range from firm to crumbly. Serve it with bread, tomatoes and olives for breakfast, or include it on a meze board alongside fresh vegetables. A little also adds plenty of flavour to salads and savoury pastries.
It is protein-rich but also high in fat, so a modest portion can be satisfying: a typical 30 g slice is a useful starting point. Pair it with crisp greens or fruit for a balanced plate, or use it sparingly when adding it to a dish, since its pronounced flavour does much of the work.
High
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 3
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
5.4g
MONOUNSATURATED
2.4g
POLYUNSATURATED
0.36g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.