I was finishing a draft this morning about a rather salty cheese when I came across today’s review by Janet Fletcher of another cheese with plenty of saltiness. And it’s American!
Now this third-generation cheesemaker has introduced a companion cheese, a washed-rind Teleme that has been decades in the making.
“Honestly, for 25 years I have wanted to make this cheese,” Peluso told me recently. But he also knew that a washed-rind cheese would require a separate aging facility to prevent the surface bacteria from spreading.
A couple of years ago, the proprietor of a nearby dairy offered him some shelf space in an aging room -“like a walk-in closet,” Peluso said. He installed a humidifier and began using the space to nurture a washed-rind rendition of his popular Teleme.
The new cheese, which debuted earlier this year, differs from the original in a couple of significant details.