Romania, cheese

Transylvanian sheep Telemea, Telemea transilvaneana de oaie

Telemea is a fresh, whole feta-type cheese which is typically cut into 1 kg blocks. It is a semi-soft cheese, softer and sweeter when fresh, harder and salty when aged, as it is stored in brine. Older cheese should be soaked in cold water before eating.

The cheese is transported down to the village by donkey or horse and cart once or twice a week. The cheese is sold, used for the stana shepherds’ or the owner’s own consumption or given to local dignitaries. In addition, a certain amount of cheese is given back to the animal owners as “rent”. Each summer sheep owners usually receive 6-8 kg of Telemea and 1-1.5 kg Urda per sheep. Most households have 10-20 sheep and receive a few kg of fresh cheese each week directly from the shepherd. Its exceptional flavour and freshness are much appreciated by visitors of the villages.

Telemea is a cheese very much associated with the Vlach nomadic peoples of Romanian origin, who have spread all over Europe, particularly northern Greece and Poland.

Telemea is the summer staple cheese and offers a wonderful fresh taste. It is delicious with Romanian tomatoes in salads.

Linking the sheep’s cheese to the medieval hay meadows of Transylvania and the flower-rich biodiversity should attract a premium price if properly marketed.

Production area

Southeastern Transylvania

For links to the other product descriptions Preserves, Cheeses: Brinza de Burduf, Brînza de burduf transilvaneana; Transylvanian sheep Telemea, Telemea transilvaneana de oaie; Buffalo milk Cascaval, cascaval din lapte de bivol; Transylvanian whey cheese, Urda transilvaneana; and Cured Meats.