Kargı Tulum Cheese is a traditional full-fat, semi-hard cheese produced from cow, sheep, or goat milk in the Kargı district of Çorum. Its maturation for at least four months and the milk obtained from animals grazing on local herbs give the cheese its distinctive flavor and aroma. Closely associated with Kargı’s highland and livestock traditions, this cheese has been produced using traditional methods for generations. Its unique character makes it one of Çorum’s notable local dairy products.
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