Tetilla

Orginally, it was produced by artisanal methods in the following southern towns of the province of La Coruña and northern towns of the province Pontevedra: Curtis, Sobrado dos Monxes, Arzúa and Melide. Presently, Tetilla is produced in all of Galacia. It is the most popular traditional cheese in Galicia, although it is also known and appreciated in the rest of Spain. Galicia's rural landscape is dotted with small villages and farms scattered across the province. The undulating topography and template, humid maritime climate has converted northwestern Spain (Finis Terrae) into a perennial and continuous meadow. A predominantly farming culture, Galicia is the Spanish autonomous region with the highest production of cow's milk. In each corner of the region, one can definetly find cheese-makers producing Galician Tetilla cheese.

The word "tetilla", meaning nipple, clearly defines the traditional shape of this cheese, which is a flattened pear-shaped cone with a small nipple on top. The texture is smooth and fine and very creamy on the palate. The flavor is clean and smooth and can be enjoyed at any time of the day.

Recommendations:

A favorite among children, it is wonderful with crackers, fruit or with quince paste. As for wine, the creamy, soft and mild-flavored taste of the cheese combines perfectly with the slight sweetness of the Pale Cream.