Franklin Peluso’s grandfather Giovanni developed Teleme cheese in 1919. Franklin resurrected (and perfected) the recipe in 1980. For years it was a California staple, particularly popular in the Italian delis of the Bay Area because of its resemblance to Stracchino. In 2018, Franklin (then 73 years old) lost his production space, and for the next five years it seemed like that might be it for Franklin’s Teleme. Then in 2023 Franklin and his son Adam began leasing a production space in Modesto. Now in his eighties, with the help of his son, Franklin is turning out more Teleme than ever before! It’s delicate and tangy, buttery, and crème fraiche-y. It’s a big soft pillow with an open, yielding texture. The rind is dusted in rice flour, and a cut piece of it looks like a chunk of bread dough. A true California original!