I was fascinated to read about the origin of this cheese. (See link) I grew up in the SF Bay area and I always thought Teleme was an Italian cheese that Nonni and Nonno used to have back home in Lucca, Italy. LOL, that’s what my Mom and Dad always said it was. Now I find out it was made in my backyard, Tomales, California and was considered the poor man’s Brie. Mom is Greek and Dad was Italian, so a lot of my recipes will reflect my heritage.
Teleme is a soft and creamy cheese and has a mild, nutty flavor, also the rind is edible. You can substitute Brie, Camembert or Monterey jack.
1 Cup Polenta
3 Cups Chicken Stock
1/4 Cup Milk
1/4 Cup Teleme cheese
1/4 Cup Creamy Halvarti cheese
Salt/Pepper To Taste
Heat stock to boiling, remove 1 cup and set aside. Reduce heat to medium, med. low, add polenta, stirring constantly. Cook over medium to medium low heat for 10 – 15 minutes. Add a few tablespoons of stock to the polenta during this time. When you have a a 1/4 cup of stock left, add the 1/4 cup of milk to it and continuing adding to polenta while stirring. When all stock has been added, slowly add the cheese while stirring to incorporate. Add Salt and Pepper to taste.
Manga! Ciao…
It would be interesting to hear if you can find Teleme outside of California, perhaps Whole Foods?
