Telemea de Ibăneşti Cheese

Pencil Icon
Telemea de Ibăneşti Cheese

Prof.lumacorno, CC BY-SA 4.0, via Wikimedia Commons

About Telemea de Ibăneşti Cheese

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.

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
→ Learn about all types of cheese, from cheddar to brie.
→ Browse the complete list of cheese types.