Tetilla cheese
Galician cheese
Tetilla, also known as Queso Tetilla, is a cow's-milk cheese produced in Galicia, Spain. It is traditionally molded into a peaked, conical form, which resembles a human breast. It is a common element in Galician cuisine, where it is often used as a dessert.
Production
Tetilla is made in Galicia, in the northwestern corner of Spain. Galicia's proximity to the cool waters of the Atlantic creates an oceanic to sub-oceanic climate, which, combined with the region's rolling topography, allows for the existence of extensive pastures and meadows; these variables allow for an ideal environment for dairy farming.
By law, tetilla cheese may only be produced from the milk of Holstein, Swiss Brown, or Rubia Gallega cattle. The milk is fermented with Lactococcus lactis bacteria, and coagulated with animal rennet. The curd is pressed into tetilla's characteristic conical shape, after which the cheese is lightly salted in brine and aged for a minimum of 8 days.
As of 2016, around 2 million units of tetilla cheese are produced annually, with the majority of sales occurring within Spain.
History
References to breast-shaped cheese can be found as early as the 1st century AD, in the writings of Pliny the Elder.
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