Cheese nipple : Piece 650 grs.
Cheese D.O.tetilla pza.650 g.
Pasteurized cow's milk, lactic ferments, rennet, salt and acidity regulator E-509. ES min 45% M.G./E.S. min 45
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The pulp consistency is soft, creamy, and he weds a young red wine. The zone of milk production for the elaboration of "Tetilla" covers the whole territory of the Autonomous Community of Galicia. Within this territory, the developers of "Tetilla" always use selected cow's milk from the Friesian breeds, Pardo Alpina and Rubia Gallega, fed according to traditional practices.
It is made with milk from farms established in the zone of production and controlled by the Regulatory Council. Formerly, the cheese masters modeled the cheeses by hand. The milk is curdled and heated to 28 ° C – 32ºC, adding in this process natural rennet. The mass is cut and when the cheese grains reach the desired size and consistency, one proceeds in most cases to partial removal of whey, and once this is settled, fill the molds or cups, they are slightly pressed to eject the serum, the process ends with the salt of the pieces in the brine. Originally, adicionaba salt in the dough. Maturation, it is done in own cool, moist environment of Galicia, during 7 day minimum.