The Peluso family's Teleme is very different from its namesake, which is a brined, Feta-like cheese found in Greece and nearby countries. They call their Teleme "Rice Flour Teleme" because the naturally aged cheese has a thin dusting of rice flour on the surface to prevent mold. Peluso also changed the cheese to make it softer and creamier. When the cheese is young, it has a semi-soft texture and tastes like a fruitier version of a young Jack cheese. After several weeks of age, Teleme grows creamier and runny, eventually reaching the nearly liquid stage that delights Teleme lovers.
The Pelusos started making Teleme in 1981 in Los Banos, California. They now make their cheese in Maine.
- Best enjoyed within seven days of delivery.
- Made from pasteurized cow's milk.
- Photo depicts whole 6 lb. form of cheese.
- We cut and wrap this item by the pound.
- Please contact us if you would like to purchase the whole form.