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 kinds of cheese 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 mouthfeel with a 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.

4.0

11 ratings

Irina C

2 months ago

Don Juan from Queseria Prestes. Light beige colour, lighter inside. Semi soft with squichy inside rubbery. Animal grassy smell. Sweet milky taste with some bitter aftertaste.

Olivier Torras

3 months ago

Queso para Dummies

4 months ago

Get the App. It's Free

Start discovering new cheese and sharing your
reviews with people from all around the world.

Download on the App StoreGet it on Google Play