{"id":1753,"date":"2019-09-22T21:16:33","date_gmt":"2019-09-22T21:16:33","guid":{"rendered":"http:\/\/www.gastronomicspain.com\/blog\/?p=1753"},"modified":"2021-09-20T11:56:21","modified_gmt":"2021-09-20T09:56:21","slug":"everything-tetilla-cheese","status":"publish","type":"post","link":"https:\/\/www.gastronomicspain.com\/blog\/en\/everything-tetilla-cheese\/","title":{"rendered":"everything you didn’t know about tetilla cheese"},"content":{"rendered":"

Tetilla Cheese<\/strong> is another of the cheeses with Denomination of Origin that we have in our country and as such it has different characteristics and quality that are essential for this distinction that it has held since 1992.<\/p>\n

\"buy<\/a>
\nFirst of all, it should be noted that Tetilla Cheese is a typical product of Galicia. One more of the excellent gastronomic products of this land.
\nSome, based on Pliny writings of the first century A.D., in which he referred to a delicious Galician cheese that he called \u00ablactem mammals\u00bb, attribute this cheese to an age of at least 20 centuries. According to other researchers, this cheese comes from a nunnery in the 11th century. In any case endowed with a long history and tradition.
\nTetilla Cheese<\/strong> has a very characteristic form to which it owes its name, because it resembles a \u201cbreast\u201d, with a concave-convex shape that is given to the container in which it is prepared and allowed to curdle, which is a funnel.
\nIt also requires proportions between the diameter of the base and the height, which must be less than the diameter but greater than the radius, and the weight of each piece is about 1 Kg.
\nThe preparation of Tetilla Cheese is necessarily made from pasteurized Galician cow’s milk, to which natural rennet is added. It is chopped into coarse grain and placed in the mold. The minimum maturation period is 7 days, although the usual period is between 10 and 30 days.
\nTetilla Cheese has a thick straw yellow crust and inside it the color is lighter and softer. It has a mild, slightly salty taste, something acidic that is due to the characteristics of the milk used in its manufacture and its texture is creamy and smooth.
\nTetilla Cheese should be kept in a cool place, but it is convenient to remove it at room temperature one or two hours before consumption.
\nIts consumption can be very diverse, from preparing it in tacos, slices or any other form until spread on a slice of bread or toast and in its tasting you should not miss the accompaniment of a good wine like Albari\u00f1o, also Galician and therefore related with him, although they also serve many of the young red wines of quality that we have in our country.
\nThrough our Gastronomic Spain<\/strong><\/a> page you can buy Tetilla Cheese online<\/strong><\/a> and we send it to your home, to any country in Europe, at prices without competition and with free shipping for orders with a total amount greater than \u20ac 79.99 or 89 \u20ac 99, depending on the country of delivery.<\/p>\n","protected":false},"excerpt":{"rendered":"

Tetilla Cheese is another of the cheeses with Denomination of Origin that we have in our country and as such it has different characteristics and quality that are essential for this distinction that it has held since 1992. First of all, it should be noted that Tetilla Cheese is a typical product of Galicia. One […]<\/p>\n","protected":false},"author":2,"featured_media":1767,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1261],"tags":[792,516,79],"class_list":["post-1753","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese","tag-buy-tetilla-cheese-online","tag-gastronomic-spain-en","tag-spanish-food"],"_links":{"self":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1753","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/comments?post=1753"}],"version-history":[{"count":1,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1753\/revisions"}],"predecessor-version":[{"id":5781,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/posts\/1753\/revisions\/5781"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media\/1767"}],"wp:attachment":[{"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/media?parent=1753"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/categories?post=1753"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.gastronomicspain.com\/blog\/wp-json\/wp\/v2\/tags?post=1753"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}