Fig Teleme: Modern Chef’s Version

The brilliant Turkish chef, Musa Dağdeviren, whose name appears often in this book, devised a totally different modern way of making Teleme cheese using dried Turkish yellow figs. Musa cuts off and discards the tiny hard points of the dried figs, finely dices them, and reduces them to a paste in a food processor. With the processor still on, he slowly adds warm goat’s milk so that the