Teleme
Teleme, also called Brandza de Braila, is a so-called pickled cheese
made
from goat's or ewe's milk in Rumania, Bulgaria, Greece, and Turkey. It
is very much like Greek Feta. Fresh milk is set with rennet at a tempera-
ture of about 86 F.; the curd is broken up, collected in a cloth, covered,
and pressed with a weight. The pressed curd is cut into pieces about 3 or
4
inches square and 1 14 to 2 inches thick, and they are immersed in salt
brine
for a day. The cheeses are cured for 8 to 10 days either in dilute salt
brine
in a cask or packed in layers in a metal container, with salt between the
layers. The cured cheese is white and creamy. About 20 pounds of cheese
is obtained from 100 pounds of goat's milk and 30 pounds per 100 pounds of
ewe's milk.
Analysis: Moisture, 28.3 percent; fat, 37.5 percent; protein, 30.0
percent;
and salt, 2.4 percent.
From USDA Handbook No. 54, 1953 Cheese Varieties and Descriptions
by George P. Sanders
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