Lugar de Poboa Montouto, s/n
15894 Teo (Santiago de Compostela)
Pazo de Quià¡n, s/n. 15881 Sergude, Boqueixón, A Coruña
Tel: +34/981 51 17 51
Fax: +34/981 51 18 64
info@queixotetilla.org
Matured cheese, soft to half-cured; conical, convexo-conical in shape, weight 0.5 - 1.5 kg; thin rind; milky, slightly sour and salty flavour.
The production and processing areas comprise the four provinces of the Autonomous Community of Galicia.
Milk from Friesian, Brown Alpine and Rubia Gallega cows; coagulation with rennet at 28-320C for 20-40 minutes; salting in brine at a concentration of 17-18ｰ Baumè for 24 hours maximum; matured for at least seven days.
The influence of the Atlantic, with regular, abundant rainfall throughout the year, the extensive
pastures and meadows for grazing, and the traditional processing method give rise to a cheese with a slightly salty, buttery flavour typical of the region.
