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Cheese from Romania, Sibiu county
Telemea de Sibiu is a white brined cheese made by hand from fresh raw sheep milk, with only rennet and salt added. The curd is scooped in thin slices, cut and pressed in a cloth, cut into blocks and brined. It is sold fresh after brining, or matured at least 21 days under brine.
| Fresh raw sheep milk | From sheep raised in Sibiu county; strained through a sieve and three layers of cloth[oj2019][caiet] |
| Rennet | An amount set by the cheesemaker for the quantity and quality of the milk[caiet] |
| Salt | For a 16–22 % brine, and sprinkled between layers in the maturing tubs[caiet] |
| No starter | The specification lists only rennet and salt as ingredients[caiet] |
| Starter | none (rennet only) |
Total time across the recorded steps: 22 days – 31 days
What changes: Fresh raw sheep milk is strained through cloth into the churn
The milk is checked for acidity, density and fat on arrival and processed at once. Output: strained raw sheep milk.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Telemea de Sibiu is a white brined cheese made by hand from fresh raw sheep milk, with only rennet and salt added. The curd is scooped in thin slices, cut and pressed in a cloth, cut into blocks and brined. It is sold fresh after brining, or matured at least 21 days under brine. Made in 9 steps over 22 days – 31 days. The longest step, mature under brine, takes 21–30 days (European Union 2019) and runs at 12–18 °C (Asociația Producătorilor de Telemea de Sibiu…). Salt is 16–22 % (Asociația Producătorilor de Telemea de Sibiu…).
| Main step | 21–30 daysSet[oj2019][caiet] | Mature under brine |
|---|---|---|
| Temperature | 12–18 °CSet[caiet] | Mature under brine |
| Salt | 16–22 %Set[caiet] | Brine the blocks |
It uses only raw sheep milk with rennet and salt, and the curd is sliced, cut and pressed inside a cloth by hand before the blocks are brined.
The milk is raw and the cheese is not heat-treated. ANSES names Listeria, Salmonella and enterohaemorrhagic E. coli as the main hazards of raw-milk cheeses and advises pregnant women, young children, people over 65 and immunocompromised people to avoid them. Keep the cheese under brine and cool.
Every number is labelled with how it is known. How this atlas is made
The specification says the trade of the baci is old and respected in the area, and that the method has been passed on unchanged. The name was registered as an EU PGI in 2019.
