Teleme is a soft, white, brine-salted cheese in the family of Balkan telemea and Greek-style white cheeses, traditionally made from sheep's or cow's milk. Tangy, salty and creamy, it ranges from a firm, crumbly young curd to a spreadably soft, almost runny ripened state — and is best known today through the California cow's-milk version developed in the early 20th century.