Teleme cheese

Teleme cheese is a type of cheese originating from the United States, specifically the state of California. It is a semi-soft, cow's milk cheese with a tangy flavor and creamy texture.

History

Teleme cheese was first produced by Greek immigrant, Nikos Tserkoukis, in the early 20th century. Tserkoukis brought his cheese-making skills from his homeland, Greece, and adapted them to the local conditions in California. The cheese quickly gained popularity and became a staple in many Californian households.

Production

The production of Teleme cheese involves a process similar to that of other semi-soft cheeses. The milk is first pasteurized and then cooled. Rennet is added to the milk to start the curdling process. The curd is then cut into small pieces and heated to separate the whey. The curd is then pressed into molds and aged for a period of time to develop its characteristic flavor and texture.

Characteristics

Teleme cheese is known for its creamy, semi-soft texture and tangy flavor. It has a high moisture content, which gives it a spreadable consistency. The cheese is typically white in color, with a thin, edible rind. It is often used in cooking, as it melts well and adds a rich, creamy flavor to dishes.

Culinary Uses

Teleme cheese is versatile and can be used in a variety of dishes. It is often served with fruit and crackers, or melted on bread. It can also be used in cooking, where it adds a creamy, tangy flavor to dishes such as pasta, pizza, and casseroles.

See Also

• List of cheeses
• Cheese-making
• Cuisine of California

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