The Queixo Tetilla P.D.O. covers cheese made using milk from the Galician Rubia breed, Friesian and brown Alpine breeds.
Milk destined for the cheese must be natural, whole fat milk from healthy cows without flakes, preservatives or medicinal products.
Tetilla cheese is the result of a maturing or fermentation processes that starts with the recently collected milk, continuing with the coagulation and chemical transformations that define the product and are a result of the symbiosis between the cow and its environment, and its ability to transmit its identity in this process. One of the factors that best defines the quality of Tetilla Cheese is the degree to which the aforementioned breeds of cattle are adapted to their environment.
The cheeses (weighing between 0.5 and 1.5 Kg) are labelled with indication of their situation as a Protected Designation of Origin, with a second numbered label controlled by the Regulatory Board.
The milk used for making Tetilla and the cheese itself are produced throughout the whole of the Autonomous Community of Galicia.
Cheese produced under the auspices of the Queixo Tetilla P.D.O. is characterised by its conical or conicalconvex shape, with a fine, elastic rind at least 3mm thick, with a yellow to light yellow colour, without moulds. The cheese is soft, creamy and even in texture, with few holes, and with a white, ivory white or light yellow colour. Its aroma, gentle and slightly acid, is reminiscent of the raw material, with a slightly acid, salty flavour reminiscent of butter. The minimum period of maturity is seven days after being removed from the brine vat.
Once matured, Tetilla cheese with a P.D.O. has a fat content in dry extract no lower than 45%.
Prego de condicións (660 Kb)
Ficha técnica 2010 (13 Kb)
Ficha técnica 2011 (91 Kb)
Ficha técnica 2012 (93 Kb)
Ficha técnica 2013 (91 Kb)
Ficha técnica 2014 (80 Kb)
Ficha técnica 2015 (79 Kb)
Presidente: Manuel Granja Munín
Pazo de Quián
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