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Cheese from Greece
A Greek white cheese ripened in brine, made in the studies cited here from pasteurised whole cow milk with thermophilic or mesophilic starter. After 24 hours of fermentation the curd's pH is about 4.8–5.1; the salted cheese is held at 16 °C until the pH falls to 4.60, then moved to 4 °C. Commercial-style trials ripen it 2 months and store it 4 more.
| Pasteurised whole cow milk | [govaris2002] |
| Thermophilic or mesophilic starter culture | [govaris2002] |
| Salt, then brine for ripening and storage | [govaris2002][govaris2001] |
| Starter | thermophilic or mesophilic starter culture |
Total time across the recorded steps: 2 months
What changes: Starter culture goes into pasteurised cow milk and the milk sets
Pasteurised whole cow milk is given a thermophilic or mesophilic starter and made into curd by the standard method.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A Greek white cheese ripened in brine, made in the studies cited here from pasteurised whole cow milk with thermophilic or mesophilic starter. After 24 hours of fermentation the curd's pH is about 4.8–5.1; the salted cheese is held at 16 °C until the pH falls to 4.60, then moved to 4 °C. Commercial-style trials ripen it 2 months and store it 4 more. Made in 4 steps over 2 months. The longest step, cold-ripen and store in brine, takes 2 months (Govaris A 2001) and runs at 4 °C (Govaris A 2002).
| Main step | 2 monthsReported[govaris2001] | Cold-ripen and store in brine |
|---|---|---|
| Temperature | 4 °CReported[govaris2002] | Cold-ripen and store in brine |
| Acidity | pH 4.6Reported[govaris2002] | Salt and warm-ripen |
Made like feta and ripened the same way, warm until pH 4.6 and then cold, but from cow milk in the studies cited, where feta must be made from sheep milk with up to 30 % goat milk.
In a challenge trial that added E. coli O157:H7 to pasteurised milk with starter, it grew during the first 10 hours of cheesemaking but declined during ripening and was not detected after 30–40 days. That trial does not cover the non-pasteurised Teleme a 2020 review describes. In a trial with milk spiked with aflatoxin M1, the curd held 3.9–4.4 times the milk level, and the cheese still held 2.7–3.4 times the milk level after six months.
Hazards the sources name: Escherichia coli O157:H7, which grew in the first 10 hours of cheesemaking in a challenge trial and was no longer detected after 30–40 days of ripening; Aflatoxin M1 from the milk, 3.9–4.4 times the milk level in the curd and still 2.7–3.4 times after six months in a trial with spiked milk.
Every number is labelled with how it is known. How this atlas is made
The US Department of Agriculture's Bulletin 608 (first issued 1918) lists Teleme, also called Branza de Braila, as a Rumanian cheese made from sheep's milk and kept in brine. Its 1953 Handbook 54 says Teleme is made from goat's or ewe's milk in Rumania, Bulgaria, Greece and Turkey and is very like Greek feta.
