The shape kind of speaks the name of this cheese and the language used is Spanish. "Tetilla" is Spanish for either nipple or little breast or teet. A whole Tetilla cheese weighs over 2 pounds which says a lot for the cows and the women of Galecia where they make it.
The outer rind, like some provolone, is the hardened, air-dried remains of the cheese, past its prime and not worth eating. The inner cheese is semi-soft and a decent breakfast cheese, pleasant but nothing to get excited about. Serve it with good bread, Spanish jamon or chorizo.
Name: Tetilla or Queso Tetilla DOP or Queso de Tetilla
Type of Milk: cow's, pasteurized
Type: semi-soft
Produced in: Spain, Galecia
Date Purchased: 2/13/2007
Date Eaten: 2/15/2007
Purchased Where: United States, North Carolina, Chapel Hill, A Southern Season
Price: $8.49/lb.
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