Telemea — Authentic Romanian Village Recipe 

Ingredients

8 litres fresh milk

Sheep’s milk = traditional

Cow’s milk = common

Raw milk is ideal

2 ml liquid microbial rennet (or 0.4 g powdered rennet)

Salt (1–2 teaspoons for dry salting)

18% brine

180 g salt per 1 litre water

 

1. Warm the Milk

Heat 8 litres of milk to 32°C. Villagers judge it by touch: “Warm, not hot.”

2. Add the Rennet

Dissolve 2 ml liquid rennet in 20 ml clean water. Pour into the milk. Stir gently for 30 seconds, then stop.

Cover the pot with a cloth and let it sit 45 minutes.

No starter culture. The milk’s natural bacteria do the job.

3. Cut the Curd

Once the milk sets into a firm gel, cut it into 2–3 cm cubes. Let the cubes rest 5 minutes.

4. Stir and Drain

Stir gently for 10 minutes to release whey.

Pour curds into cheesecloth. Tie and hang for 1–2 hours.

When draining slows, open the cloth and sprinkle 1–2 teaspoons salt over the curds. Mix lightly.

5. Prepare the Brine

Make 18% brine:

180 g salt

1 litre water

Stir until fully dissolved.

6. Brine the Cheese

Press curds into a block or leave in chunks. Place into the brine for:

24 hours → mild Telemea

48 hours → strong Telemea (village style)

7. Resting

After brining, store the cheese in the fridge or a cool cellar.

3–7 days → ready to eat

2 weeks → deeper flavour, more traditional

1 month → strong, rustic Telemea

8. Serving

Serve with:

tomatoes

green onions

fresh bread

a drizzle of oil

maybe a small glass of țuică

Simple. Honest. Romanian.

 

If you’re inspired to make cheese at home, we offer rennet, starter cultures, moulds, and cheese‑making essentials — shipped across the UK and internationally. Perfect for beginners, hobbyists, and artisan makers alike.