Smile and Say……”T” is for Telemea


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“T” is for TELEMEA

romanianfoodblog.blogspot.com
romanianfoodblog.blogspot.com

With a shout-out to my new blogger pal Silvia, today’s featured cheese is Telemea.

Telemea is a traditional Romanian cheese made by the Vlach or Wallachian people of Europe. There are various types of telemea official recognized such as Telemea de Arges, Telemea de Brasov, Telemea de Carei, Telemea de Harghita, Telemea de Huedin, Telemea de Oas, Telemea de Sibiu and Telemea de Vâlcea.

Telemea is a semi-soft, white, sheep’s milk cheese with a creamy texture and tangy aftertaste. In some cases cow’s milk is also used. The cheese was originally produced only in Romania but when the Vlach population started spreading beyond their native country, the recipe became popular in European nations like Greece, Macedonia, Bulgaria and Poland. Sharing similarities to Greek feta, telemea is often used in salads. Telemea is stored in a brine solution, and gets saltier with age.

Made similarly to paneer and queso blanco, telemea is left to mature in brine. It’s usually desalted in fresh water before consumption.

You want to see cheese being made? Watch this! https://www.youtube.com/watch?v=LfiXfEGhY-Y

Smile and Say……”K” is for KASHKAVAL


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I guess you can figure out my theme for the 2014 A to Z Blogging Challenge. That’s right, it’s cheese!  I hope you enjoy these posts!

“K” is for KASHKAVAL

Kashkaval
Kashkaval

 

Made since before the Roman Empire, Kashkaval’s name is derived from an Italian cheese called “Caciocavallo.” That translates to “cheese on horseback.” It is believed that  the name comes from the fact that two cheese forms were always bound together with rope and then left to mature by placing them ‘a cavallo,’ or straddling a horizontal stick or branch.

Kashkaval is popular in Eastern Europe and Mediterranean regions.

It’s made from cow’s milk (Kashkaval vitosha), ewe’s milk (Kashkaval balkan), or both milks (Kashkaval preslav). In Romania, Bulgaria, and Macedonia, kashkaval is a generic term for all kinds of yellow cheese.

It ages for six months, during which time it develops a spicy, somewhat salty taste with a hint of olive oil. The slightly hard texture of this cheese makes it suitable for grilling and grating. It can be served as a cheese platter or used in salads, appetizers, pizzas, and lasagna.

And if you’re in New York City, stop by the Kashkaval Garden for a glass of wine and some fabulous Mediterranean and Middle Eastern food!