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Traditional Turkish cheese, rich and intense flavor
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
370
KCAL / 100G
Carbs
2.5g
· 3%
Protein
18g
· 20%
Fat
31g
· 77%
Fiber
0g
Vitamins
B12
1.5µg · 63% DV
Vitamin A
260µg · 29% DV
B2
0.35mg · 27% DV
B5
0.5mg · 10% DV
Minerals
Calcium
800mg · 80% DV
Phosphorus
500mg · 71% DV
Sodium
1200mg · 52% DV
Zinc
3mg · 27% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
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
19g
MONOUNSATURATED
8g
POLYUNSATURATED
1.2g
Omega 6:3 ratio 3.6:1
Below the ideal 4:1 — a good omega balance.
Keep it tightly wrapped or in an airtight container in the refrigerator. Use a clean, dry utensil each time to limit moisture and unwanted mold growth.
Yes, but freezing can make it drier and more crumbly after thawing. Thawed cheese is usually best in cooked dishes such as omelets, pastries, or savory bakes.
It softens with heat, but it does not usually melt into a smooth, stretchy layer like mozzarella. For pizza or toasted sandwiches, combine it with a better-melting cheese while using Tulum for its flavor.
Fresh fruit such as pears, grapes, or figs can balance its salty, tangy character. Walnuts, almonds, olive oil, herbs, and crusty bread are also classic pairings.
Tulum cheese is typically firmer, crumblier, and more intensely aged in flavor. Feta is generally moister and brined, giving it a softer texture and a different salty profile.
It can contribute protein to a post-workout meal, especially when paired with carbohydrate-rich foods such as bread, potatoes, or fruit. Because it is rich and can be salty, a moderate serving alongside other foods is often more comfortable than eating it alone.
Some aged cheeses may be easier to tolerate because fermentation and aging can reduce lactose, but tolerance varies by person and product. It is not suitable for anyone with a milk allergy.
Not necessarily, as some traditionally aged Tulum cheeses can develop surface changes during ripening. Discard it if there is widespread fuzzy mold, pink, orange, or black discoloration, a slimy surface, or a strongly unpleasant ammonia-like smell.
Choose pasteurized products from reputable producers that have been properly refrigerated. Avoid cheese made from unpasteurized milk or products with uncertain handling, as they may carry a higher foodborne illness risk.
It should not automatically be considered a reliable probiotic food. The presence of live beneficial cultures depends on the milk, starter cultures, aging process, and storage, so check the label if this is important to you.
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Nutrition data compiled from USDA FoodData Central and scientific sources.