Tetilla is a typical Galician cheese made from the herd of Friesians, Alpine Browns and Rubia Gallega cows. Since 1992, it has been one of the four cheeses that received DOP recognition. The name Tetilla is Galician for “small breast”, which describes the shape of the cheese – a pear shaped cone topped by a nipple.
This cheese has a pale yellow, thin, natural rind or sometimes no rind can be seen at all. Its texture is soft, thick and smooth with scatterings of air pockets. Yellowish ivory in colour Tetilla has a creamy mouth feel with buttery, slightly bitter and tangy flavours surrounding the palate. The maturing, which takes place between 10 and 30 days, happens in the hot and humid climate of Galicia.
Try Tetilla with dry full-bodied wine, sherry, young whites, manzanilla and especially the Galician whites - albariño or ribeiro. Spanish love their cheese with quince paste, fruit, crackers, baked dishes and bread.
- Made from pasteurized or unpasteurized cow's milk
- Country of origin: Spain
- Region: Galicia
- Type: soft, artisan
- Fat content: 25%
- Texture: creamy, open, smooth and spreadable
- Rind: natural
- Colour: pale yellow
- Flavour: bitter, buttery, mild, tangy
- Vegetarian: no
- Synonyms: Queso de Perilla, Queso de Teta, Queso de Teta de Vaca, Queso Gallego de Teta
- Alternative spellings: Queso Tetilla
Other Spanish cheeses:
Castigliano, Dehesa De Los Llanos - Curado, Dehesa De Los Llanos - Gran Reserva, El Trigal Manchego, Gamonéu, Idiazábal, Queso del Tietar, Queso Iberico, Roncal, Zamorano
Cabrales, Dehesa De Los Llanos - Media Curación, Don Bernardo Manchego, Flor de Guia, Gamonéu, Garrotxa, Mahón, Penamellera
Cana de Cabra, Cana de Oveja, La Peral, Leonora, Manchego, Monte Enebro, Picos de Europa, Queso de Murcia, Sarró de Cabra, Tronchon, Ulloa
Afuega'l Pitu, Cuajada, Finca Pascualete Mini Torta, Flor de Guia, La Serena, Queso de Afuega'l pitu, Queso del Montsec, Selva, Torta del Casar, Tupí, Veigadarte
fresh soft cheeses: