Cheese making is a basic traditional occupation of Moldovan farmers. For many locals, an important source of income comes from the sale of telemea cheese prepared at the sheepfold or in their own households. The advantage of milk processing at the production site is that this process is done immediately after milking and does not have time to acidify and load bacteriologically.Telemea cheese, along with curd, is one of the most sought after traditional foods. Telemea cheese can be made from cow; milk or milk from other animal species. In the Republic of Moldova we can buy telemea from cow, goat or sheep, or telemea from milk mixture of the mentioned animal species. The chemical composition and organoleptic properties of cheeses are conditioned by the biochemical transformations of milk compounds, which occur during the preparation, maturation and storage of cheeses. That is why the decisive factors in the manufacture of telemea cheese are: the chemical composition of the raw material milk; physical properties and microbiological index of milk raw material. The aim of this paper is to study the technological properties of raw milk obtained from cows and goats for the manufacture of telemea cheese.