Develi Cave-Aged Cheeses

Tulum and kaşar cheeses matured for 6–18 months in a natural cellar carved into the rock at Develi, Kayseri. Three of the five cheeses on our trolley come from this family: a young tulum, a 12-month cave tulum and an aged kaşar.

Master Ramazan Bey turns the tulum skins by hand and attaches to every batch a tag with the date, milk source and maturation time. Shipments arrive weekly through the cold chain; the cheese rests 24 hours in our kitchen before service.

Place in the kitchen

On the cheese trolley the young tulum, 12-month cave tulum and aged kaşar are served in order, with walnuts, dried figs and strained honey. The cheeses are brought to room temperature 24 hours ahead.

The cellar stays at 10–12 °C all year with about 85% humidity; these natural conditions allow the microflora in the cheese rind to build a distinctive taste.