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Cheese from Romania, Mureș county
Milk of cows grazed in the Gurghiu Valley is pasteurised at 85 °C, cooled to 46–48 °C and set with calcium chloride, lactic acid and a microbial rennet in 30–50 minutes. The curd is cut with a hand harp, self-pressed in moulds, cut into blocks and salted in brine from the salt-water well at Orșova. Fresh telemea is brined for up to 24 hours; matured telemea sits about 20 days at 14–16 °C under brine while a lactic fermentation sours it.
| Cow milk from the Gurghiu Valley, standardised to 2.8 % fat | [tel-cs] |
| Calcium chloride10–20 g per 100 litres of milk | [tel-cs] |
| Lactic acid500–600 ml of 80 % lactic acid, diluted in 50 litres of water, per 1 400-litre vat | [tel-cs] |
| Microbial rennet (from Rhizomucor miehei) | [tel-cs][tel-sd] |
| Natural brine from the salt-water well at Orșova (21–23 % salt as drawn) | [tel-cs][tel-sd] |
| Starter | Acid-set; lactic acid is added to the pasteurised milk before the rennet, and a lactic fermentation takes place during maturing in brine |
Total time across the recorded steps: 20 days
What changes: The milk is heated to 85 °C so whey proteins stay in the cheese
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
Milk of cows grazed in the Gurghiu Valley is pasteurised at 85 °C, cooled to 46–48 °C and set with calcium chloride, lactic acid and a microbial rennet in 30–50 minutes. The curd is cut with a hand harp, self-pressed in moulds, cut into blocks and salted in brine from the salt-water well at Orșova. Fresh telemea is brined for up to 24 hours; matured telemea sits about 20 days at 14–16 °C under brine while a lactic fermentation sours it. Made in 6 steps over 20 days. The longest step, mature under brine, takes at least 20 days (Asociația pentru promovarea produselor tradiț…) and runs at 14–16 °C (Asociația pentru promovarea produselor tradiț…). Salt is 12–22 % (Asociația pentru promovarea produselor tradiț…).
| Main step | at least 20 daysSet[tel-cs][tel-sd] | Mature under brine |
|---|---|---|
| Temperature | 14–16 °CSet[tel-cs] | Mature under brine |
| Salt | 12–22 %Set[tel-cs] | Cut into blocks and brine |
Salted and matured in natural brine from the Orșova salt-water well, which is richer in calcium and magnesium than salt dissolved in water; the specification credits this brine for the cheese's higher calcium and magnesium.
The milk is pasteurised at 85 °C. Blocks must stay fully under brine while maturing, and spoiled (ropy, slimy or off-smelling) brine is replaced. Keep at 2–8 °C.
Every number is labelled with how it is known. How this atlas is made
The specification cites written evidence from the 17th century onward and the long local use of salt springs to preserve dairy products, meat and vegetables.
