Tetilla cheese

Tetilla
Other names	Perilla
Country of origin	Spain
Region	Galicia
Source of milk	Cows' milk
Pasteurised	Yes
Texture	Soft, creamy
Weight	0.5 to 1.5 kg (1.1 to 3.3 lb)
Certification	DO 1993 DOP 1996

Tetilla is a regional cheese made in Galicia, in north-western Spain. It is a common element in Galician cuisine, often used as a dessert. It has had Denominación de Origen certification since 1993 and European DOP certification since 1996.

Originally produced in small towns along the border between the provinces of A Coruña and Pontevedra such as Arzúa, Melide, Curtis or Sobrado dos Monxes, it is now produced throughout Galicia. It is made with milk from three breeds of cattle: imported Friesian and Parda Alpina (Braunvieh), and the local Rubia Gallega of Galicia.

The name tetilla (Galician for small breast) describes the shape of the cheese, a sort of cone topped by a nipple, or a half pear – hence its other name, perilla. It weighs from 0.5 to 1.5 kg, with a diameter and height ranging from 90 to 150 mm.

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