Kamil Perry
Tetilla cheese is a typical Galician cheese made from cow's milk. It has a unique, pear-like shape with a small nipple on top, which gives it its name, as tetilla means nipple or small breast in Spanish. The cheese has a creamy, smooth texture and a mild, slightly salty and tangy taste. It is a versatile cheese that can be eaten at any time of the day and used in various dishes, from grilled cheese sandwiches to cream sauces.
| Characteristics | Values |
|---|---|
| Country of Origin | Spain |
| Region | Galicia |
| Texture | Soft, thick, smooth, pasty |
| Rind | Thin, natural, pale yellow, straw-coloured |
| Rindless | Sometimes |
| Air Pockets | Few |
| Colour | Yellowish ivory, straw yellow |
| Taste | Buttery, slightly bitter, tangy, salty, acidic, clean, mellow |
| Mouthfeel | Creamy |
| Suitable for Cooking | Yes |
| Melts Easily | Yes |
| Curing Period | 7–30 days |
| Cured Texture | Semi-cured |
| Milk Source | Rubia Gallega cow, Friesians, Alpine Browns, Holsteins, Swiss Browns |
| Wine Pairing | Albariño, young red wines |
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What You'll Learn
Tetilla cheese is made from cow's milk in Galicia, Spain
Tetilla cheese is a Spanish cheese made from cow's milk in Galicia, Spain. The name "Tetilla" means "small breast" in Galician, describing its pear-shaped form topped with a nipple-like protrusion. This unique shape is created by the concave-convex mould in which the cheese is prepared and allowed to curdle. The cheese has a thin, natural rind that is pale yellow or straw-coloured, and its texture is soft, thick, and smooth, with a creamy mouthfeel.
The milk used to make Tetilla cheese comes specifically from Rubia Gallega cows (also known as "Blonde Galician"), as well as Friesians and Alpine Browns. Rubia Gallega cows produce a smaller amount of milk compared to other breeds but are known for their superior quality. In fact, by law, Tetilla cheese may only be produced from the milk of Holstein, Swiss Brown, or Rubia Gallega cattle. The whole milk used is usually a combination of milk from several consecutive milkings.
Tetilla cheese has a mild, slightly salty, and acidic taste with buttery, tangy, and slightly bitter flavours. It is aged for a minimum of 7 to 8 days, although the usual maturation period is between 10 and 30 days. The texture can range from soft to firmer, depending on the ageing time.
In Galicia, Tetilla cheese is commonly enjoyed as a dessert or with crusty bread, fruits, crackers, and baked dishes. It is also suitable for cooking, especially as a melted cheese coating or stuffing. It pairs well with a light wine such as Albariño, another Galician product.
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It has a mild, slightly salty and tangy taste
Tetilla cheese has a mild, slightly salty, and tangy taste. This typical Galician cheese is made from the milk of Friesians, Alpine Browns, and Rubia Gallega cows, also known as "Blonde Galician" cows. The name "Tetilla" means "small breast" in Galician, aptly describing its pear-shaped form topped with a nipple-like protrusion. The cheese has a thin, natural rind that is pale yellow in colour, though sometimes it may appear rindless. Its texture is soft, thick, and smooth, with occasional air pockets, and it offers a creamy mouthfeel.
The milk used to make Tetilla cheese is of superior quality, and the cheese is aged to achieve its distinctive flavour and texture. The whole milk is sourced from the Rubia Gallega cow, and each batch combines milk from several consecutive milkings. The cheese is then aged for at least seven to eight days, with a maximum cure time of 30 days, resulting in a soft to semi-cured texture.
The process of making Tetilla cheese involves chopping the curd into coarse grain and placing it in a mould to achieve its characteristic shape. The cheese is then lightly salted in brine, contributing to its mildly salty taste. The minimum maturation period is seven days, but it is typically aged for 10 to 30 days.
The flavour of Tetilla cheese is described as clean, mellow, and buttery, with a creamy and smooth texture. It is not overly salty and melts easily in the mouth. This versatility makes it suitable for various dishes, such as grilled cheese sandwiches, tacos, or melted over plain or raisin bread. It is also commonly used in Galician cuisine as a dessert or paired with a light wine such as Albariño.
In Spain, Tetilla cheese is a favourite among locals and is often enjoyed with crusty bread, fruits, crackers, and baked dishes. It is a common sight in the markets around the medieval walled city of Lugo, where it has been produced by hand for centuries. The region's cool, sub-oceanic climate and rolling topography provide ideal conditions for dairy farming, contributing to the high quality of the milk used in Tetilla cheese production.
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The cheese is creamy, smooth and soft
The texture of Tetilla cheese is soft, thick, and smooth, with a creamy mouthfeel. This cheese is known to be creamy, almost buttery, and melts easily in the mouth. It has a mild, slightly salty taste with a tangy, acidic flavour. The colour of the cheese is yellowish ivory or straw-coloured, with a thin, natural rind that is pale yellow.
The cheese is produced in the Galicia region of Spain, and its name, "Tetilla", means "small breast" in Galician, as it is traditionally moulded into a peaked, conical form that resembles a human breast. It is made from pasteurized cow's milk, specifically from the Rubia Gallega cow, also known as the "Blonde Galician". This breed is known for producing small amounts of high-quality milk. The cheese is aged and can range from soft to firmer, depending on how long it is aged.
Tetilla cheese is a common element in Galician cuisine and is often used as a dessert or enjoyed with crusty bread, fruits, crackers, and baked dishes. It is also suitable for cooking, especially when used as a stuffing or in recipes that call for a melted cheese coating. It pairs well with a light wine such as Albariño, a Galician wine.
When consuming Tetilla cheese, it is recommended to remove it from its cool storage place and let it sit at room temperature for one to two hours before consumption. This cheese is quite versatile and can be enjoyed at any time of the day. It can be sliced, melted, or spread, and is a favourite among the residents of the Galicia region.
Overall, Tetilla cheese offers a creamy, smooth, and soft texture with a mild and slightly salty taste, making it a versatile and popular cheese in its region of origin.
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It has a characteristic 'breast' shape
The name "Tetilla" means "small breast" in Galician, and the cheese is aptly named, as it is moulded into a peaked, conical form that resembles a human breast. It has a concave-convex shape that is given to the container in which it is prepared and allowed to curdle, which is a funnel. This characteristic breast shape is one of the quality criteria that has been regulated by the Denominacion de Origen (DO) since 1992. The DO system dictates where a specific cheese must be made, which breed of animal must supply the milk, how the cheese must be made, and what size and shape it must be.
Tetilla cheese is produced in Galicia, in the northwestern corner of Spain. The region's proximity to the Atlantic creates a climate that, combined with its rolling topography, allows for extensive pastures and meadows, providing an ideal environment for dairy farming. The milk used in the production of this cheese comes from the Rubia Gallega cow (the "Blonde Galician"), a breed known for the superior quality of its milk, although smaller in volume than other breeds.
The cheese is aged and its texture ranges from soft to firmer, depending on how long it is aged. It has a thick, straw-yellow crust and a lighter, softer colour on the inside. It offers a creamy mouthfeel with buttery, slightly bitter, and tangy flavours. It is not a salty cheese and has a mild, slightly acidic taste. Its texture is smooth with occasional air pockets.
Tetilla is a versatile cheese that can be eaten at any time of the day and is suitable for cooking. It can be melted over plain or raisin bread, tucked inside a baked potato or a frankfurter, or served in thin slices with cured serrano ham or chorizo and a glass of wine or dry sherry.
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It's versatile and can be eaten at any time of the day
Tetilla cheese is a versatile cheese that can be enjoyed at any time of the day. This Galician cheese, produced in the Galicia region of Spain, is made from cow's milk and has a soft, thick, and smooth texture with a creamy, almost buttery mouthfeel. Its flavour is slightly bitter and tangy, with a hint of saltiness.
The versatility of Tetilla cheese is evident in the various ways it can be consumed. It pairs well with a light wine, such as Albariño, and is often enjoyed with crusty bread, fruits, crackers, or baked dishes. Its smooth texture and mild flavour make it a perfect melting cheese for grilled cheese sandwiches or as a coating for stuffed dishes. For a quick snack, it can be sliced and served with cured meats like serrano ham or chorizo. Tetilla cheese is also a great addition to recipes, enhancing the flavour of baked potatoes, frankfurters, or roasted vegetables.
The cheese's unique shape and characteristic "nipple" or "breast"-like protrusion make it instantly recognisable. This distinct feature is where the cheese gets its name, as "tetilla" means "small breast" or "nipple" in Galician and Spanish. The cheese is typically formed into a peaked, conical shape, giving it its signature look.
Tetilla cheese is not just delicious but also has a rich history. Some believe it originated in an 11th-century convent or nunnery, although the evidence is inconclusive. It has been a favourite of the local residents for centuries and is an integral part of Galician cuisine and culture. The cheese's production is carefully regulated, ensuring that only milk from specific cattle breeds, such as Holstein, Swiss Brown, or Rubia Gallega, can be used.
Whether enjoyed as a snack, a meal, or a dessert, Tetilla cheese's versatility shines through. Its creamy texture and mild flavour make it a perfect cheese for any occasion, and its long history in the Galicia region of Spain adds to its allure. So, whether you're enjoying a quiet moment with a slice of Tetilla and a fresh apple or using it to create a decadent melted dish, Tetilla cheese is a delicious choice any time of the day.
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Frequently asked questions
Tetilla cheese has a creamy mouthfeel with buttery, slightly bitter, and tangy flavours. It is not very salty and melts easily in the mouth.
The texture of Tetilla cheese ranges from soft to semi-cured, depending on how long it has been aged. It has a thick, smooth, and pasty texture with occasional air pockets.
Tetilla cheese is made from cow's milk, specifically from the milk of Holstein, Swiss Brown, or Rubia Gallega cattle.
Tetilla cheese is produced in the Galicia region of Spain, specifically in the area surrounding the medieval walled city of Lugo.
Tetilla cheese is commonly consumed in slices or melted on top of dishes. It is often paired with bread, fruits, crackers, baked dishes, or wine.
