Teleme or ''teleme peyniri'' is a white

semi-soft cheese There are many different types of cheese, which can be grouped or classified according to criteria such as: length of fermentation, texture, production method, fat content, animal source of the milk, and country or region of origin. These criter ...

made from

cow Cattle (''Bos taurus'') are large, domesticated, bovid ungulates widely kept as livestock. They are prominent modern members of the subfamily Bovinae and the most widespread species of the genus '' Bos''. Mature female cattle are called co ...

's,

goat The goat or domestic goat (''Capra hircus'') is a species of Caprinae, goat-antelope that is mostly kept as livestock. It was domesticated from the wild goat (''C. aegagrus'') of Southwest Asia and Eastern Europe. The goat is a member of the ...

's, and

sheep Sheep (: sheep) or domestic sheep (''Ovis aries'') are a domesticated, ruminant mammal typically kept as livestock. Although the term ''sheep'' can apply to other species in the genus '' Ovis'', in everyday usage it almost always refers to d ...

's milk, originating in ancient times in the Middle East and Mediterranean. The origins reach back to the nomadic Yoruk and Turkmen Turkic people who have roamed the mountains and plateaus of southern and southeastern Turkey, and is still produced in the traditional method by goat herders as a major part of their sustenance when they are out on the mountains; from fresh, warm goat's milk acidified and coagulated with ingredients foraged there and then, one of which is the sap/milk of the

fig The fig is the edible fruit of ''Ficus carica'', a species of tree or shrub in the flowering plant family Moraceae, native to the Mediterranean region, together with western and southern Asia. It has been cultivated since ancient times and i ...

fruit.

Method

The traditional method is to cut a tender shoot of a fig tree with a single unripe fig still attached, warm the goat's milk, and pluck the fig from the shoot, allowing the sap released when the fruit is plucked to fall into the warm milk. The shoot is cut into pieces and the pieces also dropped into the milk. The milk is brought to a bare simmer while stirring for 30 minutes, allowed to cool 30 minutes, the pieces of shoot removed and the curds drained and strained through cheesecloth to produce a soft cheese. The method was written about by

Aristotle Aristotle (; 384–322 BC) was an Ancient Greek philosophy, Ancient Greek philosopher and polymath. His writings cover a broad range of subjects spanning the natural sciences, philosophy, linguistics, economics, politics, psychology, a ...

References

Goat's-milk cheeses Turkish cheeses Sheep's-milk cheeses {{Cheese-stub

Method

See also

References