Iberolactal Import-Export - Tetilla cheese
Pazo do Val
Tetilla cheese: with designation of origin
Cheese D.O. teat which distributes Iberolactal is one of the most representative of the Galician cuisine cheeses. It is primarily made from pasteurized cow's milk from the Galician races (with a minimum maturity of 7 days). Its conical, convex, is which gives name.
The D.O. teat has a mild flavor, somewhat creamy texture and mild acid and slightly salty flavor. The outward appearance is of a hard crust of straw yellow colour. The interior of the cheese paste is soft. It is sold in parts with form of approximate weight of 1 kg.
The D.O. teat has a mild flavor, somewhat creamy texture and mild acid and slightly salty flavor. The outward appearance is of a hard crust of straw yellow colour. The interior of the cheese paste is soft. It is sold in parts with form of approximate weight of 1 kg.
