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.