Divle Obruk Tulum Cheese vs Montasio Cheese

Q: Is Divle Obruk Tulum Cheese the same as Montasio Cheese?

No. Divle Obruk Tulum Cheese and Montasio Cheese are distinct cheeses. See the side-by-side table for the specific differences in milk type, texture, and aging.

Q: Can I substitute Divle Obruk Tulum Cheese for Montasio Cheese?

In most recipes you can swap Divle Obruk Tulum Cheese for Montasio Cheese, though the result will shift in richness and milk character.

Q: Which should I choose, Divle Obruk Tulum Cheese or Montasio Cheese?

It depends on the dish. The texture and flavor rows in the table above are the best guide. Pick the one whose profile fits your recipe or board.

Divle Obruk Tulum Cheese is a goat and sheep-milk cheese, while Montasio Cheese is elastic to crumbly and hard and made from cow milk, originating in Italy.

What Is Divle Obruk Tulum Cheese?

Divle Obruk Tulum is a rare and unique Turkish cheese aged in caves near Divle village. Made from goat's milk, this cheese is stored in natural limestone caves which enhance its flavor and texture, resulting in a creamy, rich taste with earthy undertones. The aging process in the specific microclimate of the caves imparts a distinctive aroma and a slightly tangy finish.

What Is Montasio Cheese?

Montasio is a mountain cheese from northeastern Italy, with a PDO designation. It has a firm texture and can vary in flavor from mild and milky in younger cheeses to richer and more robust in aged varieties. Montasio is often enjoyed grated over pasta and risotto or sliced in sandwiches.

What's the Difference Between Divle Obruk Tulum Cheese and Montasio Cheese?

Milk type: Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk), Montasio Cheese (cow's milk)
Milk treatment: Divle Obruk Tulum Cheese (Raw), Montasio Cheese (unpasteurized)
Aging: Divle Obruk Tulum Cheese (4 to 12 months), Montasio Cheese (Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months)
Taste: Divle Obruk Tulum Cheese (Sharp), Montasio Cheese (Mild, creamy, and fruity to savory, piquant, with hints of spice)

Side-by-Side Comparison

	Divle Obruk Tulum Cheese	Montasio Cheese
Country of Origin	—	Italy
Specific Origin	Central Turkey	Fruili-Venezia Giulia And Parts Of Belluno, Treviso, Padua, And Venice In Veneto
Milk Type	Akkaraman and Morkaraman sheep’s milk and goat’s milk	Cow's milk
Milk Treatment	Raw	Unpasteurized
Texture	—	Elastic to crumbly and hard
Aging	4 to 12 months	Fresco: 60-120 days; Mezzano: 120 days-10 months; Stagionato: 10-18 months; Stravecchio: over 18 months
Taste	Sharp	Mild, creamy, and fruity to savory, piquant, with hints of spice

Taste Comparison: Does Divle Obruk Tulum Cheese Taste Like Montasio Cheese?

Divle Obruk Tulum Cheese reads as sharp, while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice character. On the nose, Divle Obruk Tulum Cheese offers pasture grasses and animal notes, contrasted with Montasio Cheese's aromatic, pleasant. More specifically, Divle Obruk Tulum Cheese shows aged in a cave, covered with reddish molds, sharp flavor, while Montasio Cheese leans toward evolves from mild, creamy, and fruity to fuller, more savory and piquant, with hints of spice as it ages. Aging plays into this as well. Divle Obruk Tulum Cheese at 4 to 12 months develops a different profile than Montasio Cheese at fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Can You Substitute Divle Obruk Tulum Cheese for Montasio Cheese?

Divle Obruk Tulum Cheese can stand in for Montasio Cheese in many dishes, but the switch will shift the overall character of the recipe. Flavor-wise, Divle Obruk Tulum Cheese reads as sharp while Montasio Cheese brings mild, creamy, and fruity to savory, piquant, with hints of spice notes.

Which Is Better, Divle Obruk Tulum Cheese or Montasio Cheese?

There's no single winner. It depends on your recipe and the profile you want. Flavor-wise, Divle Obruk Tulum Cheese suits recipes that want sharp notes, while Montasio Cheese fits dishes calling for mild, creamy, and fruity to savory, piquant, with hints of spice.

Which is your favorite?

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Frequently Asked Questions

Is Divle Obruk Tulum Cheese the same as Montasio Cheese?

No, they're distinct cheeses. Divle Obruk Tulum Cheese is made from goat and sheep milk; Montasio Cheese uses cow. Aging also differs: Divle Obruk Tulum Cheese is typically aged 4 to 12 months, Montasio Cheese fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months.

Is Divle Obruk Tulum Cheese similar to Montasio Cheese?

Not closely. They use different milk bases and have distinct profiles.

Can I substitute Divle Obruk Tulum Cheese for Montasio Cheese?

You can, but expect a shift in richness and milk character.

Does Divle Obruk Tulum Cheese taste like Montasio Cheese?

Divle Obruk Tulum Cheese reads as sharp, while Montasio Cheese is mild, creamy, and fruity to savory, piquant, with hints of spice. Aromas also diverge. Divle Obruk Tulum Cheese leans pasture grasses and animal notes, and Montasio Cheese is closer to aromatic, pleasant.

What is Divle Obruk Tulum Cheese made of?

Divle Obruk Tulum Cheese is made from goat and sheep milk (raw). It's typically aged 4 to 12 months.

What is Montasio Cheese made of?

Montasio Cheese is made from cow milk (unpasteurized), using animal rennet. It's typically aged fresco: 60-120 days; mezzano: 120 days-10 months; stagionato: 10-18 months; stravecchio: over 18 months. It originates in Italy.

Which should I choose, Divle Obruk Tulum Cheese or Montasio Cheese?

It depends on the dish. The table above is the fastest way to decide based on your recipe.