A Friend of Crescat and I discovered a new cheese today at Liuzzi's, which is rapidly becoming a regular shopping stop. The messily-lettered sign promised "Teleme farmer's cheese from Maine", and the result was a gooey, tangy, slightly anisey revelation.

My quick poking about has revealed that Teleme is apparently a common jack-style cheese in California but a gentleman named Frank Peluso makes a yummy version in Maine. Presumably this is what I had:

The Peluso family’s Teleme is very different from its namesake, which is a brined, Feta-like cheese found in Greece and nearby countries. They call their Teleme “Rice Flour Teleme” because the naturally aged cheese has a thin dusting of rice flour on the surface to prevent mold. Peluso also changed the cheese to make it softer and creamier. When the cheese is young, it has a semi-soft texture and tastes like a fruitier version of a young Jack cheese. After several weeks of age, Teleme grows creamier and runny, eventually reaching the nearly liquid stage that delights Teleme lovers.