Telemea

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Telemea (IPA: [te.le'mea]) is the generic name of feta cheese in Romanian. Conversely, feta produced in Romania is sold under the trademarked name "telemea". It is also the name of a very specific sheep's milk cheese common in the Balkans. In addition to the Greek style of feta, the Telemea can have a higher water content, making it a semi-soft, white cheese with a creamy texture and a tangy aftertaste. This is only a step in the aging process and this softer version is available primarily in the spring. It is used as a table cheese for snacks, in salads and in a variety of dishes (e.g. omlettes, crepes, pies). Cumin seeds are occasionally added for a spicy, nutty flavor.

To make telemea cheese, rennet is added into milk for curdling. Most commonly, cow's and sheep's milk is used, with goat's and buffalo's being more of a delicacy. The resulting curd is removed and it is kept in cheesecloth, pressed overnight and then cut into square pieces. The cheese is then left to mature in brine. This fresh cheese (preserved in brine for under a couple of weeks) has its own name, caş. Subsequently, it is stored in wooden barrels named putini (singular: putină). It can be kept throughout winter in a more concentrated brine. In this case, it is desalted in fresh water before consumption.

As of 2005, the telemea is a Protected designation of origin product of Romania, and the following types of telemea are officially recognized:

• Telemea de Argeş
• Telemea de Braşov
• Telemea de Carei
• Telemea de Harghita
• Telemea de Huedin
• Telemea de Oaş
• Telemea de Sibiu
• Telemea de Vâlcea