Similar to the Greek feta, but also as in the case of Turkish teleme,[2] American teleme cheese, Bulgarian or Macedonian sirene, and Serbian sir, Telemea can have a higher water content, making it a soft or semi-soft white cheese with a creamy texture and a tangy aftertaste.

Alternatively, the cheese is put through an ageing process that makes it crisper, more flavoured and saltier.

[1] It is used as a table cheese for snacks, in salads, and in a variety of dishes (e.g., omelettes, crepes, pies).

The resulting curd is removed and is kept in cheesecloth, pressed overnight, then cut into square pieces.

This fresh cheese (preserved in brine up to a couple of weeks) has its own name, caș.