Divle Obruk Tulum Cheese vs San Michali Cheese
Divle Obruk Tulum Cheese is a goat and sheep-milk cheese, while San Michali Cheese is compact, with very small irregular holes and made from cow milk, originating in Greece.
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 San Michali Cheese?
San Michali is a unique cow's milk cheese from the island of Syros in Greece. It is known for its distinct aroma and sharp, spicy flavor, often compared to Parmesan. San Michali is the only PDO cheese from the Cyclades and is highly prized in Greek cuisine, often grated over dishes or eaten on its own.
What's the Difference Between Divle Obruk Tulum Cheese and San Michali Cheese?
- Milk type: Divle Obruk Tulum Cheese (Akkaraman and Morkaraman sheep’s milk and goat’s milk), San Michali Cheese (Cow’s milk)
- Milk treatment: Divle Obruk Tulum Cheese (Raw), San Michali Cheese (Pasteurized)
- Aging: Divle Obruk Tulum Cheese (4 to 12 months), San Michali Cheese (At least four months)
- Taste: Divle Obruk Tulum Cheese (Sharp), San Michali Cheese (Salty, peppery)
Side-by-Side Comparison
| Divle Obruk Tulum Cheese | San Michali Cheese | |
|---|---|---|
| Country of Origin | — | Greece |
| Specific Origin | Central Turkey | Island Of Syros |
| Milk Type | Akkaraman and Morkaraman sheep’s milk and goat’s milk | Cow’s milk |
| Milk Treatment | Raw | Pasteurized |
| Texture | — | Compact, with very small irregular holes |
| Rind | — | Often covered with paraffin |
| Aging | 4 to 12 months | At least four months |
| Taste | Sharp | Salty, peppery |
Taste Comparison: Does Divle Obruk Tulum Cheese Taste Like San Michali Cheese?
Divle Obruk Tulum Cheese reads as sharp, while San Michali Cheese brings salty, peppery character. Aging plays into this as well. Divle Obruk Tulum Cheese at 4 to 12 months develops a different profile than San Michali Cheese at at least four months.
Can You Substitute Divle Obruk Tulum Cheese for San Michali Cheese?
Divle Obruk Tulum Cheese can stand in for San Michali 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 San Michali Cheese brings salty, peppery notes.
Which Is Better, Divle Obruk Tulum Cheese or San Michali 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 San Michali Cheese fits dishes calling for salty, peppery.
Which is your favorite?
One click, anonymous. See what others chose.
Frequently Asked Questions
Is Divle Obruk Tulum Cheese the same as San Michali Cheese?
No, they're distinct cheeses. Divle Obruk Tulum Cheese is made from goat and sheep milk; San Michali Cheese uses cow. Aging also differs: Divle Obruk Tulum Cheese is typically aged 4 to 12 months, San Michali Cheese at least four months.
Is Divle Obruk Tulum Cheese similar to San Michali Cheese?
Not closely. They use different milk bases and have distinct profiles.
Can I substitute Divle Obruk Tulum Cheese for San Michali Cheese?
You can, but expect a shift in richness and milk character.
Does Divle Obruk Tulum Cheese taste like San Michali Cheese?
Divle Obruk Tulum Cheese reads as sharp, while San Michali Cheese is salty, peppery.
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 San Michali Cheese made of?
San Michali Cheese is made from cow milk (pasteurized). It's typically aged at least four months. It originates in Greece.
Which should I choose, Divle Obruk Tulum Cheese or San Michali Cheese?
It depends on the dish. The table above is the fastest way to decide based on your recipe.