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Teleme (Turkish)〔http://www.turkishculture.org/culinary-arts/cheeses-312.htm〕 or Telemea ((:teleˈme̯a)) is the name of a traditional cheese made of ewe's milk. The term encompasses cheese made out of cow milk and more often, sheep milk. As is the case in Greek feta, Bulgarian or Macedonian sirene, and Serbian ''sir'', ''Telemea'' can have a higher water content, making it a semi-soft, white cheese with a creamy texture and a tangy aftertaste. Alternatively, the cheese is put through an ageing process that makes it crisper and more flavoured. It is used as a table cheese for snacks, in salads and in a variety of dishes (e.g., omelettes, crepes, pies). To make ''telemea'' cheese, rennet is added into milk to curdle it. 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 is kept in cheesecloth, pressed overnight, then cut into square pieces. The cheese is then left to mature in brine. This fresh cheese (preserved in brine up to 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 which 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 *Telemea de Nucet As of 2014, the EU acknowledges only ''Magiun de prune Topoloveni'' as having Protected Geographical Indication. No Romanian product has been awarded protected designation of origin. Only ''Telemea de Ibăneşti'' (not on the above list) has an application. ==See also== * Brined cheese * List of cheeses * List of sheep milk cheeses 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Telemea」の詳細全文を読む スポンサード リンク
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