Telemea

What it is

Telemea is a Romanian brined cheese similar to brined cheese or Greek feta: white blocks, salty, moist, with a slightly sour taste. It is made from sheep, cow, buffalo, or goat milk.

The cheese matures in brine and can be stored in it for several months. Young Telemea is soft and delicate, while aged Telemea is firmer and sharper.

Telemea is crumbled over mămăligă, added to salads, pies called plăcinte, and served on Easter tables. Among the recognized local varieties in Romania are Telemea from Argeș, Brașov, Harghita, Sibiu, Vâlcea, and Oaș.

When buying Telemea at the market, ask to taste: sheep's is fattier and sharper, while cow's is milder. The cheese is stored in its own brine; if a piece is wrapped in paper, it should be soaked in salted water at home.

History and name

The first Romanian product with a protected designation of origin in the EU in 2016 was 'Telemea de Ibănești' — cow's cheese from the Gurghiu Valley in Mureș County. In 2019, the protected geographical indication 'Telemea de Sibiu' was registered — sheep's cheese from Sibiu County, the land of hereditary shepherds.

In the EU register: protected designation of origin (PDO), registered name «Telemea de Ibăneşti», registered in 2016. Sources

Ingredients and allergens

Variant: sheep's

Sheep's milkMilk from sheep that graze on polonyna is the raw material for budz, bryndza, and vurda.Contains allergens: milk

Rennet (klyag)Natural rennet from the stomach of a milk lamb or calf, which causes milk to curdle into cheese.

Also: salt (brine)

Contains allergens: milk
Diet: gluten-free · no cooking

Variant: cow's

cow's milk, rennet (klyag), salt

Contains allergens: milk
Diet: gluten-free · no cooking

Ingredients of the traditional recipe; every cook and every place may do it differently — please ask when ordering. We cannot guarantee the absence of allergens or traces.

How it is made

Milk is mixed with rennet starter, the curd is placed in cloth and pressed until the whey drains. The block of cheese — the curd — is cut into pieces and placed in brine. After two to three weeks in the brine, the curd becomes Telemea.

Where it is eaten

The area is approximate and based on the sources below. The dish is cooked outside it too, and ethnographic borders are blurred.

Telemea is made throughout Romania. On the map are the counties of the two names protected in the EU: Mureș (Ibănești, Gurghiu Valley) and Sibiu.

When it is eaten

Occasions: Everyday food · Easter

Safety

Very salty cheese can be soaked in cold water or milk before eating.

FAQ