100% Natural Atlantı Dededağ Tulum Cheese Avg. 1 Kg with PGI (Variable weight depending on the cut, may vary +,- 100 grams.)
The milk used in the production of Atlantı Dededağ Tulum Cheese is obtained from sheep raised within the geographical border and put to pasture between April 15 - June 15. It has been matured for at least 90 days.
Atlantı Dededağ Tulum Cheese is a product with a deep-rooted history, produced in the town of Atlantı in the Kadınhanı district of Konya. The cheese, which has a historical past of approximately 300 years, has survived to the present day based on the geographical structure, ecological characteristics and traditional production methods of the Bozulus Turkmens. The main ingredient of the cheese is sheep milk, obtained from the milk of sheep grazing in the rich pastures in the Atlantı region. This region has pastures with high altitude and rich vegetation, and these natural pastures are of great importance in the nutrition of sheep. Fresh sheep milk, especially obtained in April-June, provides the highest quality in cheese making (100% natural.)
The production process of Dededağ Tulum Cheese is based on traditional methods. The curd is stretched in water close to 100°C, salted with rock salt and pressed into leather tulum cheeses for approximately 90 days (360 days). Leather tulum cheeses give the cheese its characteristic hard outer structure and soft inner texture. During the ripening process, the cheese develops its aromatic flavor and soft texture. The leather tulum cheeses used in production balance air permeability and ensure the healthy progress of the fermentation process.
Dededağ Tulum Cheese, which was registered as a geographical indication by the Turkish Patent and Trademark Office on January 26, 2023, can only be produced in the town of Atlantı and its surroundings. The geographical indication ensures that this cheese is produced with traditional methods and to the specified standards, while also ensuring that the product is recognized in national and international markets. The production processes are carried out under the supervision of Necmettin Erbakan University and Atlantı Town Agricultural Development Cooperative. The meticulous monitoring of these processes aims to preserve the quality of the cheese and ensure sustainable production.
The climate and vegetation of the region are the main factors affecting the flavor of the cheese. Atlantı town is under the influence of the continental climate and the average annual rainfall is 326 mm. Aromatic plants such as thyme, yavşan herb, sage and wild rose are widely found in the pastures of this region, where the average temperature is 10.8°C. These plants give a rich aroma to the milk of the sheep and play an important role in the formation of the unique flavor of the cheese.
Since the settlement of the Bozulus Turkmens, sheep breeding has been an important source of income in the Atlantı region. This situation, recorded in the Atçeken Mukataası in 1752, continues today. The people of Atlantı maintain the cheese production tradition they have been carrying on for centuries and this traditional production method has become an important cultural heritage of the region.
The production of Dededağ Tulum Cheese is a craft that is maintained by protecting the ecological richness of the region, traditional production methods and geographical indication registration. The cheese stands out as both a representative of a local culture and a product recognized in national and international markets.
Origin: Türkiye