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Cheese from Spain, all of Galicia
Cow milk from Rubia Gallega, Friesian or Brown Swiss cows is set with animal rennet at 28–32 °C in 20–40 minutes. The curd is cut to the size of a chickpea, washed with water to lower its acidity, moulded into a cone and pressed for at least three hours. After up to a day in brine it ripens at least seven days into a soft, buttery cheese shaped like a breast. Made in 6 steps over 8.1 days – 8.2 days. The longest step, ripen at least seven days, takes at least 7 days (Orden de 24 de noviembre de 1993 por la que s…). Lactococcus lactis cultures and Native Lactococcus lactis subsp. lactis and L. lactis biovar diacetylactis isolated from raw-milk Tetilla, used as an acid-aromatic starter do most of the fermenting.
| Main step | at least 7 daysSet[tetilla-do-1993][tetilla-eu-1996] | Ripen at least seven days |
|---|---|---|
| Temperature | 28–32 °CSet[tetilla-do-1993] | Set with animal rennet |
| Acidity | pH 5–5.5Set[tetilla-do-1993] | Ripen at least seven days |
| Cow milk · At least 3.5 % fat; no more than 18 °Dornic acidity when making starts[tetilla-do-1993] |
| Animal rennet extract · The only coagulant allowed[tetilla-do-1993] |
| Lactic cultures · Streptococcus lactis and S. cremoris (now Lactococcus lactis), or others the regulatory council approves[tetilla-do-1993] |
| Calcium chloride · The only addition allowed to the milk[tetilla-do-1993] |
| Salt, as brine[tetilla-do-1993] |
| Starter: lactococcal (acid-aromatic) cultures; animal rennet |
Total time across the recorded steps: 8.1 days – 8.2 days
What changes: Animal rennet sets the cow milk at 28–32 °C in 20–40 minutes
Output: coagulum.
Microbes at work in this step
lactococcal cultures begin to sour the milk
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Tetilla is known for its cone shape, likened to a woman's breast. Its curd is washed with water to bring the acidity down, and it needs only a week of ripening, so it is sold soft, creamy and mild.
The rules set pH 5.0–5.5 at dispatch. In 14 batches made from pasteurised milk with native cultures, coliforms appeared in five, and E. coli, Staphylococcus aureus, Listeria monocytogenes and Salmonella were not found.
Every number is labelled with how it is known. How this atlas is made
Galicia's regulatory council for the Tetilla designation of origin had its rules ratified by the Spanish ministry on 24 November 1993, and the name was registered as an EU PDO in 1996. The rules were amended in 2016 and, with a 10 % size tolerance for cheeses over 1 kg, in 2021.
