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Tetilla |
Country: Spain
Cheese Texture/Type: Semi-Soft
Cheese Milk Type: Cow
Cheese Age: 45 days
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The word tetilla means nipple in Spanish and derives from a unique feature of Tetilla. Note the small nipple on the top of this flattened pear-shaped cone of cheese produced in Galicia, in northwestern Spain. The region—a predominantly farming culture—can claim the highest production of cow's milk in the country. In all corners of the region, you can find cheesemakers producing Galician Tetilla cheese. In addition to its unique shape and characteristic nipple, Tetilla is characterized by its smooth, straw-colored rind. The cheese has few air pockets, and the texture of this thick, smooth product is soft and pasty. Expect it to be very creamy, almost buttery, on the palate with a flavor that's clean and mellow. It's not salty and melts easily in the mouth. Some theorize this cheese came from an 11th century convent, though evidence for this is inconclusive. Traditionally, the milk used in the production of this cheese is from the rubia gallega cow (the "Blonde Galician"). This breed produces small amounts of milk compared to other breeds and is known for its superior quality. Whole milk is used to make Tetilla, and each batch usually combines milk from several consecutive milkings. The cheese is aged, and the texture ranges from soft to firmer (semi-cured), depending on how long it's aged.
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This cheese can be eaten any time of the day. Tetilla is also suitable for cooking, especially when used as a stuffing or in recipes that call for a melted cheese coating. It's wonderful to melt over plain or raisin bread. Try it tucked inside a baked potato or a frankfurter. Additionally, it can be served in thin slices, with cured serrano ham or chorizo and a glass of wine or dry sherry. Another suggestion is to serve it on slices of bread with roasted vegetables or artichoke hearts in oil.
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12/08/2014
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