Telemea de Ibăneşti 
Telemea de Ibănești is a cheese from Romania, specifically produced in the Gurghiu Valley. It is made from the milk of indigenous cows and is known for its firm, compact texture. The cheese is produced using microbial rennet and is salted with brine from the Orșova salt water well. It has a slightly sweet, sour, and salty taste that intensifies with maturation. The cheese is available in fresh and mature forms, with the mature version requiring a minimum of 20 days of aging. Telemea de Ibănești is recognized for its Protected Designation of Origin (PDO) status, highlighting its unique link to the geographical area and traditional production methods.
Prof.lumacorno, CC BY-SA 4.0, via Wikimedia Commons
Key Facts
| Country of Origin | Romania |
| Specific Origin | Gurghiu Valley, Mureș County |
| Protection | PDO (2013) |
| Milk Type | Cow |
| Fat Content | Less than 38% in dry matter |
| Moisture Content | Below 62% |
| Texture | Compact, firm, smooth, and buttery |
| Flavor | Slightly sweet, sour, and salty |
| Aroma | Delicate and pleasant, becomes stronger with maturation |
| Colors | White to white with slightly yellowish notes |
| Forms | Parallelepiped or cubic blocks |
| Age | Fresh can be consumed 24 hours after manufacture; mature has a minimum maturation period of 20 days |
| Rennet Type | Microbial rennet |
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