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.
Curious to see how it goes. Keep us posted
Interesting shape. Hope it turns out for you
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.
Nice job Thewitt AC4U
Looks delicious, a cheese for you!
Quote from: Thewitt on August 26, 2018, 01:18:59 AM
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/ (http://queixotetilla.org/elaboracion/)
And in the pics of the cheese:
(https://proxy.duckduckgo.com/iu/?u=https%3A%2F%2Fguiarepsol.s3.amazonaws.com%2Fpro%2Fmedia%2Ffiler_public_thumbnails%2Ffiler_public%2Fc9%2F3b%2Fc93b0ed5-dd56-44bf-bcde-cbf7e8926813%2F4.jpg__400x200_q83.jpg&f=1)
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.)
Quote from: awakephd on January 29, 2019, 05:55:38 PM
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!