ROMANIAN CHEESE

Telemeaua de Sibiu is the seventh Romanian product registered at the European Union. The famous cheese now officially follows a local recipe, inherited from ancestors.

Telemeaua de Sibiu is a semi-hard cheese, produced entirely from freshly, unpasteurized raw sheep's milk, by enzymatic coagulation with curd. It is sold fresh or matured, the maturation period being at least 21 days. It is distinguished by the intense and pleasant taste, discreetly sour, salty, which after tasting leaves an unctuous sensation.

The milk used for manufacturing comes from animals raised and fed, mainly on pasture, in the Sibiu area. The producers say that one of the secrets of their cheese is the grass that the sheep feed on.

The steps for registering the cheese were made by the Association of Producers Telemea de Sibiu (Asociația Producătorilor de Telemea de Sibiu), composed of ten legal entities located in the delimited geographical area. Together they have over 20,000 sheeps. Each animal can produce between 15 and 20 kilograms of cheese annually, depending on the breed and grass it consumes.

The original Telemeaua de Sibiu will bear a hologram label, which certifies that it was made in the Sibiu area. The cheese is also produced with Protected Geographical Indication (PGI), since 2018 and can be sold exclusively by producers from the Association of Producers Telemea de Sibiu.

Producers:

• Dragomir Florin (Vupar Vlg.)
• Lacto Com SRL (Sadu Vlg.)
• Bebeselea Sterp Ioan (Jina Vlg.)
• Sopa Mihai (Marpod Vlg.)
• Baciu Elena (Marpod Vlg.)
• Ivan Elena (Sadu Vlg.)
• Pinciu Ioan (Mosna Vlg.)
• Bogdan Nicolae Adrian (Rasinari Vlg.)
• Rosca Nicolae (Rasinari Vlg.)
• Bratu Coman Petru (Rasinari Vlg.)

Romania now owns 7 products registered and recognized at European Union, of which two cheeses: Telemeaua de Sibiu and Telemeaua de Ibanesti.

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Alina Iancu

30/09/2019