Tulum cheese is made by heating high-fat goat's milk to a temperature of 30 °C (86 °F) and subsequently souring it through addition a starter culture.

[1] The next day, the curds are crushed by hand, kneaded with raw goat's milk and then tightly stuffed into a goatskin casing, which has been cleaned and salted.

The goatskin casing is stored in a cool place such as a cave or cellar at temperatures of 10 to 12 °C (50 to 54 °F) for about six months to ripen.

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.

Produced in Kargı of Çorum province in Black Sea Region, this variety comes closest to conventional[clarification needed] tulum cheese.

The annual production of 25 tons is mostly consumed in Çorum and its neighbouring provinces Kastamonu, Samsun and Ankara.