Atlantı Dededağ Tulum Cheese

Atlantı Dededağ Tulum Peyniri is a traditional tulum cheese produced within the geographical boundaries of the Atlantı neighborhood in the Kadınhanı district of Konya province. The product is made from raw sheep’s milk; the curd is boiled at 100°C, mixed with rock salt, and pressed into leather sacks. The cheese derives its name from the Atlantı Plain, located within its geographical boundary, and the adjacent Dededağ mountain. It was officially registered as a geographical indication on 26.01.2023 with registration number 1327. The production method has ancient roots and exhibits unique characteristics tied to the geographical area, particularly in the preparation of the boiled curd mixed with roasted rock salt and the crafting of the leather sacks used.

Atlantı Dededağ Tulum Peyniri is a type of tulum cheese made from raw sheep’s milk. The raw milk used in production is obtained exclusively from sheep milked between 15 April and 15 June. The cheese’s color ranges from saffron yellow (RGB: 244-196-48) to pale yellow (RGB: 240-220-130). Due to the boiling of the curd, the cheese has a fibrous texture. The portion near the edge of the sack is slightly firm, beginning to soften at a distance of 3–4 cm from the edge toward the center.

In production, leather sacks made from sheep or goat hides weighing at least 2 kg are used. Ripening occurs in an environment maintained at 4–7°C and 70–75% humidity, with duration varying according to sack size:

• Small sacks (2–15 kg): at least 90 days.
• Medium sacks (25–30 kg): at least 105 days.
• Large sacks (35–40 kg): at least 120 days.

The moisture content of the cheese offered for sale must not exceed 45%, and the fat content in the dry matter must not be less than 35%. The cheese is sold within its ripening sack and can be stored for up to 12 months under 0/+4°C conditions.

The production of Atlantı Dededağ Tulum Peyniri uses milk obtained from sheep raised within the geographical boundary. The production process consists of the following stages:

The geographical boundary for the product is defined as the Atlantı neighborhood in the Kadınhanı district of Konya province. All stages of production for Atlantı Dededağ Tulum Peyniri must be carried out within this boundary. The milk used in production comes exclusively from sheep raised in this area. The unique characteristics of the product—particularly the use of roasted rock salt in preparing the boiled curd and the traditional preparation of the leather sacks—establish a direct link between the product and its geographical origin.

Monitoring of Atlantı Dededağ Tulum Peyniri is coordinated by the Atlantı Town Agricultural Development Cooperative. The monitoring body consists of three experts:

• An expert from the Department of Gastronomy and Culinary Arts, Faculty of Tourism, Necmettin Erbakan University.
• An expert from the Konya Provincial Directorate of Agriculture and Forestry.
• An expert from the Atlantı Town Agricultural Development Cooperative.

Inspections are conducted regularly once a year, and additionally whenever deemed necessary or in response to complaints. The following aspects are inspected:

• That the milk used in production is sourced within the geographical boundary.
• Compliance with the production method (particularly the preparation of leather sacks, treatment of the curd, and storage conditions).
• Conformity of the product’s characteristics.
• Proper use of the designation “Atlantı Dededağ Tulum Peyniri,” its logo, and its geographical indication emblem.