Frederic Melton
Teleme is a semi-soft cheese made from cow's, goat's, or sheep's milk. It is creamy white in colour and has a tangy, lemony flavour. The cheese is similar to Stracchino and was first invented by Greek immigrants to California in the early 1900s. It is still difficult to find outside of California, and even within the state, it can be hard to come by. So, what does it taste like?
| Characteristics | Values |
|---|---|
| Texture | Semi-soft |
| Colour | Creamy white |
| Flavour | Tangy, lemony, slightly bitter aftertaste |
| Taste | Mild, creamy, buttery |
| Type of milk used | Cow's, goat's, sheep's |
| Country of origin | United States (California), Turkey, Greece |
| Availability | Difficult to find outside California |
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What You'll Learn
Teleme is a semi-soft cheese with a tangy, lemony flavour
The cheese is known for its creamy, white colour and mild, tangy taste. When young, Teleme is semi-soft and sliceable, but as it matures, it becomes softer and more pudgy, eventually becoming runny if aged for too long. The ageing process also affects the flavour of the cheese, making it more complex. Consumers can buy young Teleme and age it themselves in their refrigerator, though it should be noted that if it is aged for too long, it will become bitter.
The traditional method of making Teleme involves warming goat's milk and coagulating it with the sap of wild fig trees. This gives the cheese its unique flavour and texture. Today, Teleme is still made with pasteurized milk and is often dusted with rice flour, which helps to absorb moisture and create a crust.
Teleme is a versatile cheese that can be enjoyed in a variety of dishes. It is used by chefs as a signature ingredient in risottos and pizzas, and it pairs well with sweet summer peaches or a drizzle of honey. In terms of texture and taste, it has been compared to Italian Taleggio and described as "a big Italian cheesecake dusted with rice flour."
Despite its delicious flavour and versatility, Teleme can be difficult to find outside of California. However, for cheese lovers willing to seek it out, it is a unique and satisfying treat.
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It is made from cow's, goat's or sheep's milk
Teleme is a semi-soft cheese made from cow's, goat's, or sheep's milk. The cheese originated in ancient times in the Middle East and Mediterranean, with its roots reaching back to the nomadic Yoruk and Turkmen Turkic people who roamed the mountains and plateaus of southern and southeastern Turkey. It is still produced today by goat herders in the traditional way, using fresh, warm goat's milk acidified and coagulated with foraged ingredients such as fig tree sap and milk.
In the early 1900s, a new version of teleme was created in California by Greek immigrants. This cheese was likely influenced by a similar Greek cheese called telemes, as well as the traditional Turkish teleme peyniri. The California version of teleme is made with cow's milk and has a creamy white colour, a tangy and lemony flavour, and a semi-soft texture when young. As it matures, it becomes runny and develops a more complex flavour.
Over time, teleme began to be produced by Italian immigrants in California as well, who modified the recipe to be more similar to a stracchino-style cheese. This version of teleme, known as Franklin's Teleme, is also made with cow's milk and has a creamerier texture, a tender rind, and a glossy paste. It is formed into a pillowy square and has a white dusting of rice flour on its surface to absorb moisture as the skin dries.
Today, teleme can be challenging to find outside of California, and even within the state, it may not be readily available. However, some high-end grocery stores and cheese shops in California are likely to carry it, and it can also be found at some online retailers.
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It is difficult to find outside of California
Teleme cheese is a rare find outside of California. While it may be difficult to find even within California, it is more readily available in the state than elsewhere. High-end grocery stores and cheese shops in California are likely to stock Teleme.
The cheese has a rich history that is closely tied to California, particularly the San Francisco Bay Area. The origins of Teleme are somewhat unclear, but it appears that there was no sole inventor. The name and cheese-making techniques likely travelled with immigrants to California, specifically Greek and Italian immigrants who settled in the Bay Area in the early 20th century. The first version of Teleme made in California was likely similar to Greek telemes cheese, reflecting the influence of Greek cheesemakers. Over time, Italian immigrants also began producing Teleme, adapting the recipe to resemble a stracchino-style cheese more familiar to Italians.
The cheese's strong association with California may contribute to its limited availability outside the state. Teleme was created by immigrant cheesemakers who brought their skills and recipes to California, taking advantage of the state's rich pastures and temperate climate for dairy farming. The cheese became popular among the growing Italian and Greek immigrant populations in the San Francisco Bay Area, who used it in their cuisine.
Today, the Mid-Coast Cheese Company, run by the Peluso family, is the only remaining producer of traditional Teleme cheese. The company's cheese is distributed locally, making it challenging for those outside of California to access this speciality product.
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It is a rare find in cheese counters
Teleme cheese is a rare find in cheese counters, perhaps due to its freshness and fragility or because it is not widely known among cheese enthusiasts. It is a semi-soft cheese made from cow's, goat's, and sheep's milk, with a tangy, lemony flavour. The cheese is similar to Stracchino, a native Italian cheese that blends well in cooking and is more versatile than cheeses that require grating.
The origins of Teleme are obscure, but it is believed to have been created by Greek immigrants to California in the early 1900s. The first version of Teleme made in California was likely similar to a Greek cheese called Telemes. The name "Teleme" may have travelled with immigrants to California, and the cheese reflects the contributions of Bay Area cheesemakers in the early decades of the 20th century.
Over time, other cheesemakers in the region began to make Teleme as well, including Italian immigrant brothers Serafino and Gianni Iacono, who founded a creamery in Los Banos in 1917. They wanted to reformulate the cheese to make it more similar to a Stracchino-style cheese that would appeal to the area's Italian markets and delicatessens. In 1927, Giovanni Peluso, the uncle-in-law of Serafino Iacono, made the first batch of this new version of Teleme.
Today, the Mid-Coast Cheese Company, run by the Peluso family, is the only remaining producer of traditional Teleme cheese. The dusting of rice flour on the rind identifies true traditional Teleme. This version of the cheese is released to the market without plastic packaging and has a distinct appearance, flavour, and texture.
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It is similar to Stracchino, Taleggio and Feta
Teleme cheese is a stracchino-style cow's milk cheese from the San Francisco Bay Area of California. It is semi-soft and sliceable when young, and at its peak, it is soft and pliable. It is dusted with rice flour after a few days of drying, which is typical for Italian cheeses of this style. The true traditional form of the cheese will have a dusting of rice flour on the rind.
Stracchino is a native Italian cheese with a higher moisture content, a less piquant flavour, and more versatility than cheeses that require grating.
Teleme is also similar to Taleggio, a cheese made from local cow's milk and featuring a red smear that gives it a unique look and flavour. Taleggio is made with either pasteurized or unpasteurized milk and is washed rigorously with a special solution to prevent an overgrowth of mold and encourage good bacteria. It has a rich yet mellow taste with soft tones of fruit and mild, buttery notes, finishing with a tangy aftertaste.
Feta, meanwhile, is a salty cheese that is often used as an accent in dishes such as pasta or salad. It can be made from sheep's milk or a combination of sheep's and goat's milk, particularly in the EU where it is a protected designation of origin. Feta made from cow's milk tends to be drier and sharper in taste.
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Frequently asked questions
Teleme is a semi-soft cheese made from cow's, goat's, and sheep's milk. It is creamy white in colour, with a tangy, lemony flavour.
It is easier to find Teleme in California than in other places. Many high-end grocery stores and cheese shops in California will have Teleme.
Teleme has a tangy, lemony flavour and a pronounced runny quality. It is rich and slightly pungent. It is also described as being like the "creamiest Jack cheese" with a "velvety mouthfeel".
Teleme is made by warming goat or sheep milk and coagulating it with the foraged leaves, branches, and the milk-like sap of wild fig trees.
The origins of Teleme are obscure, but it is believed to have originated in ancient times in the Middle East and Mediterranean. The first version of Teleme made in California was likely similar to a Greek cheese called Telemes.
