Tetilla
Queixo Tetilla is Galicia's gentle, creamy cow's-milk cheese, known as much for its conical shape as its mild, buttery tang. Making a young version at home is an accessible introduction to soft-cheese making.
Approximate, per small wedge (~30g). Values vary by recipe and portion.
Ingredients
- ·5 litres whole cow's milk (unhomogenised if possible)
- ·1/4 tsp mesophilic starter culture
- ·1/4 tsp liquid rennet, diluted in a little cool water
- ·2 tbsp non-chlorinated water for the rennet
- ·Fine salt, for brining
- ·Brine (200 g salt dissolved in 1 litre water)
Method
- 1
Gently warm the milk to about 30C, then stir in the starter culture and let it ripen for 45 minutes off the heat, kept warm.
- 2
Stir in the diluted rennet, cover, and leave undisturbed for about 40 minutes until the milk sets into a clean curd.
- 3
Cut the curd into roughly 1.5 cm cubes and let them rest for 5 minutes.
- 4
Stir gently and hold at 30C for around 20 minutes as the curds firm up and shrink, then let them settle.
- 5
Ladle the curds into a cone-shaped mould (or a lined colander), pressing lightly to knit them and expel whey.
- 6
Let it drain and firm for several hours, turning once, until it holds its shape.
- 7
Float the shaped cheese in the brine for a few hours to salt it, then pat dry.
- 8
Age in the fridge or a cool place for 1-2 weeks, turning daily, until mild, creamy and lightly tangy.