Tetilla is a Spanish cheese made from pasteurized cow's milk. The milk is heated to a range between 82 F and 90 F (28 C and 32 C), at which point Rennet is added. The curd is cut, drained, put into moulds, pressed-lightly, then dipped in brine. The cheese is aged for between 10 and 30 days on average, though it's considered at its best when it is between 1 and 2 months old.
The cheese has an inedible thin, pale yellow wax rind with no mould on it. Inside, the cheese is ivory-white with just a few holes. It is creamy and mild tasting, almost sweet.
It's made in northwest Galicia, in the region known as Coruña.
Tetilla Cheese is an EU PDO protected cheese.
One particularly notable feature of the cheese is that it's cone-shaped, like a big Hershey's kiss. In fact, its shape looks to many like a woman's breast, and thus its name "tetilla", meaning "tit". Another gentler name for it is "Perilla" cheese, meaning pear-shaped, which it isn't, really.
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Queso Tetilla (Spanish)
Semi-Firm CheesesAppenzeller Cheese (Quarter Fat); Ardrahan Cheese; Asadero Cheese; Asiago Cheese; Blue Cheese; Botton Cheese; Brunost Cheese; Burrini Cheese; Buxlow Paigle; Cacetto Cheese; Caerphilly Cheese; Cantal Cheese; Carrigaline Farmhouse Cheese; Cheshire Cheese; Chèvre; Chevrot Cheese; Chihuahua Cheese; Cotherstone Cheese; Criollo Cheese; Danbo Cheese; Danish Fontina Cheese; Durrus Cheese; Edam Cheese; Farmer's Cheese; Fontal Cheese; Gamonedo Cheese; Gaperon Cheese; Grimbister Cheese; Huntsman Cheese; Jalapeño Cheese; Leerdammer Cheese; Liederkranz Cheese; Livarot Cheese; Maasdam Cheese; Manchego Cheese (Mexican); Monterey Jack Cheese; Morbier Cheese; Mozzarella Cheese; Pavé d'Auge Cheese; Pavé d'Isigny Cheese; Pavé de Berry Cheese; Penyston Cheese; Pont-l'Evêque Cheese; Quartirolo Cheese; Queso con Loroco; Ricotta Salata Cheese; Semi-Firm Cheeses; Tetilla Cheese; Vacherin Fribourgeois; Washed-Rind Cheeses; Wensleydale Cheese
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"Never eat more than you can lift." -– Miss Piggy.