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High in protein and calcium
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 serving (medium) of Tulum string cheese (30 g) has 96 calories. That works out to 320 calories per 100 g. It contains 0.6 g of carbs, 7.5 g of protein, 7.2 g of fat and 0 g of fiber. Its 210 mg of Calcium covers 21% of the Daily Value. Its glycemic index is 0 (low), so it raises blood sugar slowly.
Selected: 1 serving (medium) · 30 g
96
KCAL / 30G
Carbs
0.6g
· 0% DV
Protein
7.5g
· 15% DV
Fat
7.2g
· 9% 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 31% · Fat 67%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 96 kcal | |
| Total fat | 7.2 g | 9% |
| Saturated fat | 4.56 g | 23% |
| Trans fat | 0.21 g | |
| Sodium | 450 mg | 20% |
| Total carbohydrate | 0.6 g | 0% |
| Fiber | 0 g | 0% |
| Protein | 7.5 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 | 96 kcal |
| 1 piece (small) | 15 g | 48 kcal |
| 1 slice (thin) | 20 g | 64 kcal |
| 1 piece (medium) | 25 g | 80 kcal |
| 1 slice (thick) | 35 g | 112 kcal |
| 1 serving (large) | 50 g | 160 kcal |
| 1 cup (shredded) | 55 g | 176 kcal |
| 100 g | 100 g | 320 kcal |
| 1 pack (small) | 100 g | 320 kcal |
Calculated from 320 calories per 100 g.
Tulum string cheese is a Turkish cheese with a pull-apart, fibrous texture and the characteristic tang of tulum-style cheese. It is commonly served in strands at breakfast or used as a filling for breads and pastries.
Tulum string cheese is usually pulled into strands and eaten as it is, often with bread and fresh vegetables. You can also add it to toast, pastries, or other warm dishes where its texture softens.
Tulum string cheese tastes savory and tangy, with a saltiness that varies by producer. Its flavor is more distinctive than mild mozzarella, while its fibrous texture makes it easy to pull apart and share.
Tulum string cheese has a stringy, separable texture, while regular tulum cheese is more often firm, crumbly, or spreadable. Both are tulum-style cheeses, but the texture affects how they are served and used.
Tulum string cheese is made from cheese curd prepared to separate into strands, with the exact method varying by producer and region. Milk type, seasoning, and aging can also differ, so products do not all taste alike.
Yes, Tulum string cheese softens and melts when heated. Its strands work well in toast and baked dishes, though the result may not be as smooth as mozzarella; tear it into small pieces for more even melting.
Keep Tulum string cheese refrigerated in a tightly closed container or its sealed packaging after opening. Use clean utensils when handling it and follow the package’s storage directions; discard it if you notice mold or signs of spoilage.
Yes, you can freeze Tulum string cheese, but freezing may alter its fibrous texture after thawing. It is generally more suitable for cooked dishes after thawing than for serving on a cheese board.
Tulum string cheese can replace mozzarella in some cooked dishes, but it has a tangier, often saltier flavor and may melt less smoothly. It suits savory pastries and toast better than recipes that depend on mild, stretchy mozzarella.
Tulum string cheese pairs well with bread, tomatoes, olives, and fresh herbs. Its tangy, salty flavor also works in savory pastries; add it alongside milder ingredients rather than adding extra salt automatically.
Vitamins
B12
0.36µg · 15% DV
B2
0.11mg · 8% DV
Vitamin A
63µg · 7% DV
B5
0.12mg · 2% DV
Minerals
Calcium
210mg · 21% DV
Phosphorus
138mg · 20% DV
Sodium
450mg · 20% DV
Zinc
0.96mg · 9% DV
Potassium ⭐
33mg · 1% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 96 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.
Tulum string cheese is a Turkish cheese with a savoury, tangy character and a distinctive texture that pulls apart into fine strands. Tulum cheeses vary by region and producer, so the flavour and firmness can differ, but this version is easy to tear and share.
In Turkey, it is commonly served at breakfast with bread, tomatoes and olives, or set out as part of a meze spread. It also makes a satisfying snack alongside tea. Rich in protein and calcium, it is filling and has a pronounced richness; pair a modest portion with fresh vegetables or fruit for a lighter plate.
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
— Not 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
4.56g
MONOUNSATURATED
2.01g
POLYUNSATURATED
0.24g
Omega 6:3 ratio 2.8:1
Below the ideal 4:1 — a good omega balance.
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Nutrition data compiled from USDA FoodData Central and scientific sources.