Sibiu Telemea

Telemea de Sibiu is a semi-hard sheep’s milk cheese produced in the Sibiu County of Romania’s historic Transylvania region. This product was granted Protected Geographical Indication (PGI) status by the European Union on 16 October 2019 and is closely tied to the centuries-old tradition of sheep grazing and the specific geographical conditions of Sibiu County. PGI certification requires that at least one stage of production processing or preparation takes place within the defined geographical area.

Historical Origins and Geographical Area

The origins of Telemea de Sibiu are closely linked to the geographical structure of Sibiu County. The region’s terrain features elevations ranging from 250 to 2,500 metres above sea level and is influenced by a continental temperate climate. These conditions have enabled the development of diverse natural pastures rich in wild flora.

Sheep have been grazed on these lands for centuries, providing local communities with food clothing and milk. The milk from sheep grazing in this area is highly valued because it carries the aromatic qualities of the wild grasses and flowers they consume. Cheese-making traditions based on this raw material have been preserved intact to the present day.

Like in the periods before the development of modern pasteurisation techniques Telemea de Sibiu PGI is still produced entirely from raw unpasteurised milk. The majority of the production process is carried out manually using traditional tools and methods passed down through generations.

At the heart of these traditions is the “baci” the shepherd responsible for cheese-making. The expertise of the “baci” and their practices during production are crucial to achieving the cheese’s distinctive taste and texture. The position of “baci” is regarded as a prestigious role reflecting the importance of cheese-making within the local community.

The cultural significance of the product is celebrated through numerous annual events across Sibiu County including the “Sus pe muntele din Jina” festival the Cheese and Brandy Festival and the “Bujorul de Munte” festival.

Production Methodology

All stages of Telemea de Sibiu PGI production — raising and grazing the sheep milking cheese-making and ripening — take place in Sibiu County in central Romania.

Milk Source and Feeding The cheese is made exclusively from fresh unpasteurised milk obtained from sheep raised in Sibiu County. From April to November the sheep graze on pastures for a minimum of 200 to 230 days. During winter months when grazing is not possible they are fed locally harvested non-fermented farm hay and green fodder.

The pastures of the region host a flora comprising plant families such as Poaceae (grasses) Brassicaceae (cabbages) Apiaceae (carrots) and Asteraceae (daisies). These plant species are rich in organic compounds known as terpenes and sesquiterpenes. The high aromatic intensity of these compounds is transferred to the sheep’s milk and subsequently to the cheese.

Cheese-Making Process

After milking the fresh milk is transported to production facilities where it is processed by the “baci” the guardian of local cheese-making traditions.

1. Preparation and Heating: The acidity density and fat content of the milk are tested. The filtered milk is poured into a cauldron (vat) and heated.
2. Manual Stirring: During heating the milk is continuously stirred by hand in a circular motion and in a single direction to prevent it from settling or clumping at the bottom of the cauldron.
3. Coagulation: When the milk reaches a temperature of 28°–30 °C the “baci” adds rennet to initiate the coagulation process.
4. Reverse Stirring: After the rennet is added and the milk begins to separate into curds and whey the mixture is stirred again in a circular motion in a single direction followed by 1–2 minutes of stirring in the opposite direction.
5. Coagulation: The milk is left to rest for 45–60 minutes to allow coagulation to proceed.
6. Curds Collection: Once the “baci” determines the correct coagulation point the upper layer of curds (telemea) is carefully collected using a special ladle known as a “telemea kaşığı”.
7. Cutting: The collected curds are placed into a linen-lined container. They are then cut lengthwise and crosswise into uniform strips 3–4 cm wide using a special round-tipped knife. This process is performed slowly and carefully to prevent the curds from breaking and dissolving into the whey and is repeated twice more.
8. Pressing: The curd blocks are pressed for 30–35 minutes to remove excess whey and achieve the correct consistency. At the end of this process the blocks reach a height of 12–14 cm.

Final Product Characteristics

Telemea de Sibiu PGI is marketed in dense creamy-white blocks. It is sold in two forms:

1. Fresh Cheese: The unripened form.
2. Ripened Cheese: The cheese must be ripened for at least 21 days.

In both forms the final product has a mild sharp and salty flavour. It leaves a smooth texture in the mouth. In addition to a subtle sheep’s milk aroma the fragrance of mature wild grasses and hay can also be detected.