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Tetilla cheese DOP, from Galicia, whole piece
19,82 €
Milk
![Milk type](https://spanishclub.lu/wp-content/themes/rasa_store/img/Cow.png)
Cow
Weight
Approx. 900 gr
Milk Treatment
Pasteurised
Texture
Semi-Soft
Aging
Tender
(tierno)
Flavour
Mild
![Tetilla](https://spanishclub.lu/wp-content/themes/rasa_store/img/dop/1/Tetilla.png)
Appellation of Origin (DOP / IGP):
Tetilla
![Drinks pairing](https://spanishclub.lu/wp-content/themes/rasa_store/img/drink-pairing-red.png)
Drinks Pairing Suggestions:
![Food Pairing Suggestions](https://spanishclub.lu/wp-content/themes/rasa_store/img/drinks-pairing-sweets.png)
Food Pairing Suggestions:
![Galicia-Coruna](https://spanishclub.lu/wp-content/themes/rasa_store/img/Galicia-Coruna.png)
Tetilla cheese, one of the most famous Galician cheeses, first mentioned in historical writings in 1753. It is named after its original traditional conical shape, concave-convex, flattened and with a slight nipple at its apex, moulded in the shape of a woman's breast (hence its name: Teta Galega). This peculiar shape makes it easily recognisable among other Galician cheeses and those from other Spanish regions, as it is the only one that can be marketed with this 'teat' shape.
It is tender, not very mature and is consumed after fifteen days. It is made from pasteurised milk from Friesian race cows. The interior is compact but soft, quite elastic, without eyes and straw-yellow in colour. The flavour is mild, lactic, slightly sweet, not at all salty, buttery and melting on the palate.
Tetilla cheese is delicious on its own for dessert, as a snack or as an aperitif before a meal, and in Galicia it tends to be eaten unaccompanied. But the truth is that it is such a versatile cheese that it can be paired with many dishes and preparations.
As well as accompanying it with great bread, it can be served with honey, walnuts, quince jelly or apple jam. Sweet mousses, cheesecakes, or as part of cream fillings.
It is equally versatile in savoury cooking. Accompanying piquillos with anchovies, with mushrooms, in pasta, croquettes, with vegetables such as tomatoes, but also in fritters, purées or montaditos, as well as with smoked foods and aromatic herbs.
Find more complete information on our blog: read more ...
Tetilla cheese, one of the most famous Galician cheeses, first mentioned in historical writings in 1753. It is named after its original traditional conical shape, concave-convex, flattened and with a slight nipple at its apex, moulded in the shape of a woman's breast (hence its name: Teta Galega). This peculiar shape makes it easily recognisable among other Galician cheeses and those from other Spanish regions, as it is the only one that can be marketed with this 'teat' shape.
It is tender, not very mature and is consumed after fifteen days. It is made from pasteurised milk from Friesian race cows. The interior is compact but soft, quite elastic, without eyes and straw-yellow in colour. The flavour is mild, lactic, slightly sweet, not at all salty, buttery and melting on the palate.
Tetilla cheese is delicious on its own for dessert, as a snack or as an aperitif before a meal, and in Galicia it tends to be eaten unaccompanied. But the truth is that it is such a versatile cheese that it can be paired with many dishes and preparations.
As well as accompanying it with great bread, it can be served with honey, walnuts, quince jelly or apple jam. Sweet mousses, cheesecakes, or as part of cream fillings.
It is equally versatile in savoury cooking. Accompanying piquillos with anchovies, with mushrooms, in pasta, croquettes, with vegetables such as tomatoes, but also in fritters, purées or montaditos, as well as with smoked foods and aromatic herbs.
Find more complete information on our blog: read more ...
Pasteurised cow's milk, lactic ferments, rennet, salt and acidity regulator E-509.
Average nutritional values per 100 ml/g. The % have been calculated based on the reference intake of an average adult (8400 Kj / 2000 Kcal):
Tetilla cheese should be kept in the fridge at a temperature of between 5ºC and 8ºC.
The best way is to wrap it in a clean gauze cloth, like those used to filter the whey from cheeses, in the style of the old white gauze nappies. This way, wrapped in the fridge, it will keep perfectly, without drying out or getting damp.
It should not be kept in a cheese vat with other varieties of cheese, as this will prevent it from picking up smells and mixing aromas, thus losing its individuality.
Producer: Lácteos Pérez Olveira, S.A.
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