Moldovan · Moldova
Moldovan Telemea with Controlled Fermentation
A traditional Moldovan sheep's milk cheese with a modified fermentation process to enhance flavor development and texture.
Ingredients
Method
- Heat the sheep's milk in a large pot to 86°F (30°C).
- Add the buttermilk, starter culture, calcium chloride, and bacterial culture starter. Stir well.
- Let the mixture sit for 30 minutes to allow the cultures to activate.
- Add the liquid rennet, diluted in 1/4 cup cool water, and stir gently for 30 seconds.
- Cover and let sit undisturbed for 12-16 hours at 72°F (22°C) to form the curd.
- Cut the curd into 1-inch cubes and let sit for 10 minutes.
- Place the curd in a cheesecloth-lined colander and let drain for 12-18 hours.
- Once drained, cut the cheese into blocks and salt to taste. Store in a brine solution for 2-3 weeks.
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