Queso Tetilla

Appearance & taste

Queso Tetilla is conical and concave-convex in shape, in the shape of a woman’s breast, by which, according to the specification, it can be recognised at first glance. It weighs 0.5 to 1.5 kg; height and base diameter are each between 90 and 150 mm, with the height greater than the radius and smaller than the diameter. The rind is thin and elastic, at most 3 mm thick, straw-yellow, natural and free of mould. To protect it from mould, it may be coated with a transparent, colourless emulsion.

The paste is soft, creamy and even, yellowish ivory, without holes or with a few small, evenly distributed holes. It smells mild, slightly sour and of milk, and tastes milky, buttery, slightly sour and mildly salty. The cheese contains at least 45 % fat in dry matter.

The cheese is sold whole. Wheels over 0.7 kg may only be halved in the shop so that the shape remains recognisable; each half then bears its own control label. It may also be cut into pieces of any size in front of the customer.

Production

The cows of the Rubia Gallega, Friesian or Brown Swiss breeds and their crosses eat mainly grass and fodder plants from the area and, when conditions allow, graze freely on grassland and scrubland. In addition they receive plant-based concentrates whose raw materials come from the area where possible.

Natural whole milk from registered farms in the area is processed, without colostrum and preservatives; it may be neither standardised nor altered in its composition. Animal rennet or other approved coagulating enzymes, approved lactic acid cultures, salt and optionally calcium chloride are added. The milk is curdled, the curd cut, the whey removed and the curd optionally washed; then the cheese is moulded, pressed, salted and ripened briefly. During moulding and pressing it acquires its typical shape. Milk production, cheesemaking and ripening take place in Galicia.

Origin & history

Galicia is a landscape of gentle hills and many rivers with an Atlantic, rainy climate. A lot of fodder grows on extensive, lush meadows and pastures in which legumes play a large part; according to the specification, it shapes the composition of the milk and thus the creaminess of the cheese and the colour of the paste and rind. The milk comes from family farms where the animals are still kept in the traditional way.

The first known written mentions of the cheese date from the 18th century, and from the 19th century onwards it is mentioned frequently. “O’Shea’s Guide to Spain and Portugal”, published in London in 1889, recommended travellers to try the “unique Galician cheese, the breast cheese”. According to the specification, it is one of the products most strongly associated with Galicia.