At Divle, on the Anatolian plateau in Turkey, the traditional “tulum” cheese has for centuries been preserved in sheep and goat skins inside a deep cave at the edge of the village
Photo: Ivo Danchev
Reportage: Francesco Martino
Editing: Davide Sighele
OBCT is a operational unit of:
Vicolo San Marco, 1 | 38122 Trento (ITA) | Tel. +39 0461 1828600
Via Tartarotti, 7 | 38068 Rovereto (TN) (ITA) | Tel. +39 0464 667557
C.F. and VAT IS: 02076540224
Osservatorio Balcani Caucaso Transeuropa is a publication registered at the Court of Rovereto n. 256 on 26 May 2004
Editor in Chief Luca Zanoni
License and Terms of use
Osservatorio Balcani e Caucaso Transeuropa | copyleft -2025
