What is Temea?

Temea is a soft, white sheep cheese and milk traditionally produced by Vlach or Wallachian people of Europe, the indigenous people of Romania. Given that people have spread to many European nations and mixed with native populations from 275 NL, telemea is also produced in Greece, Macedonia, Bulgaria, Poland and other countries in close proximity. Although this is a more unusual case, telemea can also be made of goat or buffalo milk and is sometimes made from cow's milk. Both cheeses have a creamy texture and are used in conjunction with refreshments and salads. Romanian cheeses without bark, such as Telemea, also usually added caraway seeds to increase the natural spicy flavor for which they are known. Older telemea is or the longer it is aging, the more famous it is, as it is stored in the brine solution. Quite fact, it is recommended that older telemea cheeses be soaked in cold water before they are consumed to remove part of the salinity.

rural regions of Romania, such as Southeast Transylvania, have created traditions built on the production and distribution of telemea cheeses. The cheese is transported to the villages a horse or donkey every week, where it is sold and gives local officials. It is also traditional to give some cheese back to animals that produced milk as a form of "rent". This is approximately 6-8 kg (£ 13-18) Telemea for sheep per season. The villagers often own about a dozen household sheep, which the shepherds take care of together, and by providing such animals the shepherds receive every household a weekly allocation of cheeses.

Soft cheeses like Telemea are easier to produce than harder cheeses such as cheddar because they do not require lengthy aging periods. In this case, the pasteurized milk in the standard process of cheese production undress and the curd is removed and placed in the vibrations overnight, where it is pushed into a solid shape, which will later be cut into blocks. BeforeImpaired for consumption, then ripened for one month in salt solution and whey.

Romanian cuisine uses Temea widespread and cheese has become so tied to Romanian culture that it has a protected designation of its original position in the European Union law, as well as cheeses such as Gorgonzola, which is associated with Italy. The condition of the protected designation is provided by eight varieties of Temea cheese, named after the regions in which they are produced. These include Romanian cities and surrounding regions of Arges, Brasov, Carei and Sibiu, the Harghita Central Region, the city of Huedin, and the southern central Valcea.