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The cheese is pale yellow to ivory in color, and has a fine, thin rind, with a soft, creamy, uniform interior. Its flavor and aroma are described as buttery, lightly acidic, slightly salty, and reminiscent of the dairy from which the cheese was produced. It is traditionally served after dinner or as
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Tetilla is made in
Galicia, in the northwestern corner of Spain. Galicia's proximity to the cool waters of the Atlantic creates an oceanic to sub-oceanic climate, which, combined with the region's rolling topography, allows for the existence of extensive pastures and meadows; these variables allow
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bacteria, and coagulated with animal rennet. The curd is pressed into tetilla's characteristic conical shape, after which the cheese is lightly salted in brine and aged for a minimum of 8 days.
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424:– Official site of the "Queixo Tetilla – Consello regulador Denominación de Orixe protexida Queixo Tetilla" (in Galician, Spanish, French and English)
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253:; the word is also the official name in Galician) describes the shape of the cheese, which is conical and has a nipple-like peak on its top.
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As of 2016, around 2 million units of tetilla cheese are produced annually, with the majority of sales occurring within Spain.
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a dessert, but can be enjoyed in other dishes where a soft, meltable cheese is desired.
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Cheeses with designation of origin protected in the
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References to breast-shaped cheese can be found as early as the
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By law, tetilla cheese may only be produced from the milk of
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Spanish products with protected designation of origin
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380:Denominación de Origen Protegida "Queso Tetilla"
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107:0.5 to 1.5 kg (1.1 to 3.3 lb)
356:"Denominación de Origen Queso Tetilla"
233:certification since 1993 and European
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393:"CARACTERÍSTICAS Y PROPIEDADES"
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796:. You can help Knowledge by
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41:Perilla, Queixo da Illana
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731:This article related to
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618:List of Spanish cheeses
229:Tetilla cheese has had
792:–related article is a
678:-related article is a
231:Denominación de Origen
873:Spanish cuisine stubs
868:Galicia (Spain) stubs
399:(in European Spanish)
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330:"ZONAS DE PRODUCCIÓN"
310:(in European Spanish)
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161:produced in
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99:90 to 150 mm
83:Soft, creamy
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650:Food portal
195:Swiss Brown
88:Fat content
72:Pasteurised
38:Other names
837:Categories
278:"HISTORIA"
261:References
181:Production
156:cow's-milk
96:Dimensions
67:Cows' milk
530:La Serena
525:Idiazabal
480:Alpujarra
245:The name
605:Zamorano
550:Manchego
545:Majorero
540:Mallorca
515:Garrotxa
485:Cabrales
403:2 August
340:2 August
314:2 August
288:2 August
191:Holstein
733:Galicia
600:Valdeón
585:Tetilla
570:Palmero
560:Murcian
510:Gamonéu
247:tetilla
214:History
163:Galicia
154:, is a
148:Tetilla
91:>50%
80:Texture
58:Galicia
24:Tetilla
676:cheese
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580:Roncal
520:Ibores
365:30 May
159:cheese
104:Weight
54:Region
788:This
735:is a
674:This
535:Mahón
495:Casín
197:, or
167:Spain
49:Spain
794:stub
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680:stub
595:Tupí
555:Mató
405:2023
367:2022
342:2023
316:2023
290:2023
123:1996
118:1993
235:DOP
121:DOP
75:Yes
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Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
