Franklin Peluso, a third generation cheese maker, has made Franklin’s Teleme since 1980. Frankin's grandfather created the original recipe in 1927, and then taught his son who, in turn, taught Franklin.


Some Teleme lovers may know Teleme as “Tomales Bay Cheese” as, long ago, it was crafted in the small town of Tomales, on the coast of western Marin County. Peluso uses his hands to squeeze and press mounds of curds and whey to get the ideal texture and moisture content as he produces a batch of his cheese.