Mature teleme cheese producedfrom ultrafiltered milk has the disadvantage ofa sandy texture as well as a small difference in its traditional taste due to the incorporation of whey protein. Batches ofcow's milk, 300 kg each, were concentrated in an ultrajiltration unit. The addition of 0.5 per cent sodium chloride and ripening of the milk with a lactic starter so that the pH was reduced to 6.2 before beginning the ultrafiltration improved substantially the texture and the taste ofthe cheese. The yield ofthe experimental cheese is approximately 9 per cent higher than that of the control.