The tulum cheese of Izmir differs from other regional tulum cheese varieties in processing and characteristic. Produced in Aegean Region provinces like İzmir, Aydın, Manisa, Muğla and Balıkesir, it is made of raw milk heated to 60–65 °C (140–149 °F), and cooled immediately down to acidifying temperature. Curds are brined in 16-percentage solution and cured for one night. The curd is filled then in cans with 12-percentage solution of brine for ripening..❄️❄️PERISHABLE ITEM❄️❄️ Perishables must be shipped using UPS express shipping methods. We recommend all perishable items ship overnight or 2nd shipping at the latest. All frozen items will be shipped with ice packs, in an insulated box liner. we recommend choosing overnight delivery, for any frozen items to prevent items from perishing, otherwise Bakkal International Foods will not be responsible for any damages that may occur.