🧀 Telemea
Also known as: telemea cheese, Telemea de Ibăneşti, Telemea de Sibiu
A Romanian white brined cheese from cow's or sheep's milk with a soft texture and salty taste.
Telemea is a Romanian white brined cheese made from cow's or sheep's milk, less often from goat's or buffalo milk, with a soft texture and a salty, fresh taste. It is also made in Moldova. It belongs to the brined cheeses, like feta, bryndza and sirene.
The milk is coagulated with rennet; the curd is cut, placed in moulds and pressed to drain the whey. The pressed cheese is cut into blocks, salted and kept in brine. Young telemea is eaten after a few days, matured telemea after a few weeks; in brine it keeps for a long time and becomes saltier and firmer.
Two names are registered in the EU. Telemea de Ibăneşti is a protected designation of origin (PDO) from Ibăneşti in Mureş County, made from cow's milk. Telemea de Sibiu is a protected geographical indication (PGI) from the Sibiu area, made from sheep's milk. Ordinary telemea without these names is made in many regions.
Telemea is eaten with mamăligă (polenta), added to salads and pie fillings, and served with fresh vegetables and herbs. Light white wines suit it (see Wine and cheese).
Telemea or feta, bryndza? All three are brined cheeses, but telemea is its own Romanian cheese, not a copy of feta, which is a Greek EU-protected cheese from sheep’s milk. Telemea is mostly cow’s or sheep’s milk, set with rennet, cut, pressed in moulds, cut into blocks, salted and kept in brine. Young telemea is eaten after a few days, matured after a few weeks; in brine it keeps for a long time and becomes saltier and firmer. In salads and baking it is a close substitute for feta.
Look for “telemea” and, if you want a protected one, the full names “Telemea de Ibăneşti” (PDO, cow’s milk, Mureş County) or “Telemea de Sibiu” (PGI, sheep’s milk, Sibiu area) with the EU symbol; ordinary telemea without these names is made in many regions. It is sold in brine, which keeps it from drying out. The milk can be cow’s or sheep’s, so read the label. You will find it at a supermarket cheese counter, a delicatessen or an East European grocery.
Why it matters to you. Telemea is a close substitute for feta or bryndza in salads and baking. It is quite salty: you can soak it in water or milk before serving. Keep the cheese in brine in the fridge so it does not dry out.
Facts
| Raw material | Cow's or sheep's milk |
|---|---|
| Country | Romania; also Moldova |
| Duration | From a few days to a few weeks in brine |
| Taste | Salty, fresh |
| Legal basis | Telemea de Ibăneşti (PDO), Telemea de Sibiu (PGI) |
How it connects to Cheese
Links
- Made from which milk
- 🥛 Cow's milk, 🥛 Sheep's milk
- Part of
- 🧂 Brined cheeses, 🇷🇴 Romanian cheeses
- Similar and different
- 🧀 Feta, 🧀 Bryndza, 🧀 Sirene
Frequently asked questions
What is telemea cheese?
A Romanian white brined cheese, also made in Moldova, with a soft texture and a salty, fresh taste. It belongs to the brined cheeses, like feta, bryndza and sirene.
Is it true that telemea is the same as feta?
No. Feta is a Greek EU-protected cheese from sheep’s milk; telemea is a separate Romanian brined cheese, often made from cow’s milk.
What milk is telemea made from?
Mostly cow’s or sheep’s milk, less often goat’s or buffalo milk. Telemea de Ibăneşti (PDO) is made from cow’s milk, Telemea de Sibiu (PGI) from sheep’s milk.
How do you store telemea, and is it too salty?
Keep it in brine in the fridge; without brine it dries out quickly. It is quite salty, so you can soak it in water or milk before serving.
How do you eat telemea?
With mamăligă (polenta), in salads and pie fillings, or with fresh vegetables and herbs. It is a close substitute for feta or bryndza in salads and baking.
Similar
🧀 Beyaz peynir · 🧀 Sirene · 🧀 Akkawi · 🧀 Urdă · 🧀 Chechil · 🧀 Bundz
ℹ️ Dairy products contain lactose and milk proteins: if you are lactose intolerant or allergic to milk protein, ask a doctor.