First try at Tetilla

[Thewitt]

The Tetilla, right out of the press.  I was surprised to see the holes in the surface, but it's firm now and I don't think any additional pressing will help.  This cheese is "dry stirred" for 10 minutes at the end of the process, which results in the curd becoming almost creamy.  After a couple days of drying, I'll wax and and we'll see what happens in 6 weeks.

[GortKlaatu]

Curious to see how it goes.  Keep us posted

[River Bottom Farm]

Interesting shape. Hope it turns out for you

[Thewitt]

The tetilla came out of the cave today.

Very nice cheese!

Mild, a little cheddary. Just a little crumbly. Eats well and melts well too.

I'll make this one again.

[River Bottom Farm]

Nice job Thewitt AC4U

[cheesehead94]

Looks delicious, a cheese for you!

[PacoSEDG]

The tetilla came out of the cave today.

Very nice cheese!

Mild, a little cheddary. Just a little crumbly. Eats well and melts well too.

I'll make this one again.

Hi Thewitt, not willing to criticize, but your cheese does't look like a tetilla cheese besides the shape. It can never be crumbly, its creamy, flexible, soft and tastes a lot like milk. The curds are washed with water so it has little acidic character. You can see this in the Tetilla Regulatory Council:

http://queixotetilla.org/elaboracion/

And in the pics of the cheese:

[awakephd]

You have just put your finger on the problem that I too often face - I may have a recipe, but I may not really know how the "real thing" is supposed to taste. Of course, as a home cheese maker, the most important question is whether or not I like the results, regardless of whether they are "right." But still, I know for certain that some of the cheeses that I call by a certain name, most certainly are nothing like the real cheese by that name (Lancashire comes to mind.)

[PacoSEDG]

You have just put your finger on the problem that I too often face - I may have a recipe, but I may not really know how the "real thing" is supposed to taste. Of course, as a home cheese maker, the most important question is whether or not I like the results, regardless of whether they are "right." But still, I know for certain that some of the cheeses that I call by a certain name, most certainly are nothing like the real cheese by that name (Lancashire comes to mind.)

Sure, I can only guess how a lot of cheeses I read about here will be. If I can help you with my "impressions" on real Spaniard Cheeses, just tell me!