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High-protein, salty cheese blend
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
2 tablespoon (shredded) of Lor and tulum cheese mix (30 g) has 69 calories. That works out to 230 calories per 100 g. It contains 0.8 g of carbs, 5.6 g of protein, 4.8 g of fat and 0 g of fiber. Its 0.3 µg of B12 covers 14% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 2 tablespoon (shredded) · 30 g
69
KCAL / 30G
Carbs
0.8g
· 0% DV
Protein
5.6g
· 11% DV
Fat
4.8g
· 6% 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 5% · Protein 33% · Fat 62%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 69 kcal | |
| Total fat | 4.8 g | 6% |
| Saturated fat | 2.94 g | 15% |
| Trans fat | 0.12 g | |
| Sodium | 234 mg | 10% |
| Total carbohydrate | 0.8 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 5.6 g | 11% |
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 |
|---|---|---|
| 2 tablespoon (shredded) | 30 g | 69 kcal |
| 1 tablespoon (shredded) | 15 g | 35 kcal |
| 1 slice (thin) | 20 g | 46 kcal |
| 1 slice (thick) | 35 g | 81 kcal |
| 0.25 cup (grated) | 40 g | 92 kcal |
| 1 piece (small) | 50 g | 115 kcal |
| 1 serving (medium) | 75 g | 173 kcal |
| ½ cup (grated) | 80 g | 184 kcal |
| 100 g | 100 g | 230 kcal |
| 1 serving (large) | 120 g | 276 kcal |
Calculated from 230 calories per 100 g.
Lor and tulum cheese mix combines lor, a mild Turkish whey cheese, with tulum, a more pungent aged cheese. The result is a crumbly, savory mixture used in Turkish-style breakfasts, fillings, and other dishes.
Lor and tulum cheese mix tastes savory and tangy, with the sharper, saltier tulum balancing lor’s milder flavor. The exact intensity varies with the proportions and the particular cheeses used.
Use lor and tulum cheese mix as a filling for börek or gözleme, or crumble it over salads and warm vegetables. Taste it before adding salt, since tulum can season a dish on its own.
Lor and tulum cheese mix is made by crumbling and combining the two cheeses, so it is a processed dairy product. Ready-made versions can differ in the cheeses’ proportions, which affects their flavor and texture.
Yes, lor and tulum cheese mix works well as a börek filling. Its crumbly texture pairs with herbs such as parsley, and its tulum component adds a strong savory note; avoid salting the filling until you have tasted it.
Lor and tulum cheese mix softens when heated but does not usually melt into a smooth, stretchy layer. It is better suited to fillings or as a crumbly topping than as a stand-alone melting cheese for pizza.
Keep lor and tulum cheese mix covered in the refrigerator after opening, and use a clean utensil when serving it. Follow the package’s storage directions and discard it if its smell, appearance, or texture changes noticeably.
Yes, you can freeze lor and tulum cheese mix, though thawing may make it more crumbly or watery. Use thawed cheese in cooked fillings or other hot dishes, where a change in texture is less noticeable.
Lor and tulum cheese mix can replace feta in some salads and savory fillings, but it has a different flavor and texture. It is generally more crumbly and its tulum component may taste stronger, so adjust the seasoning to suit the dish.
People managing high blood pressure should account for the salt in lor and tulum cheese mix, which can vary by product. If you have been advised to limit sodium, ask your clinician or dietitian how it fits your eating plan.
Vitamins
B12
0.33µg · 14% DV
B2
0.1mg · 8% DV
Vitamin A
54µg · 6% DV
Biotin
1.2µg · 4% DV
Minerals
Phosphorus
93mg · 13% DV
Calcium
126mg · 13% DV
Sodium
234mg · 10% DV
Selenium
3.3µg · 6% DV
Potassium ⭐
29mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 69 calories in 2 tablespoon (shredded) (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.
Lor and tulum cheese mix brings together lor, a fresh Turkish curd cheese, and tulum, a more mature, tangy cheese traditionally aged in a skin or other container. Lor makes the mixture soft and crumbly, while tulum gives it a fuller, saltier flavour; the texture depends on the blend.
In Turkey, it may be served at breakfast with bread, tomatoes and herbs, or used as a filling for börek and gözleme. It is protein-rich, with 18.5 g of protein per 100 g. Since tulum can be quite salty, taste before adding salt to a dish; fresh herbs and crisp vegetables make a good pairing.
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.
Medium
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
2.94g
MONOUNSATURATED
1.26g
POLYUNSATURATED
0.15g
Omega 6:3 ratio 6.5:1
Above the ideal 4:1 (6.5:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.