Tetilla (Galicia)

A cone-shaped cheese similar to the Arzua (see below) but a little more supple and scattered with a few small holes. Its origins are in La Coruña but nowadays it is made all over Galicia, and the milk from the local breed Rubia Gallega has had to be supplemented with other bigger milk sources in order to keep up with the demand. The 375 g (13 oz) to 1.5 kg (3¹⁄³ lb) cheeses are mild and buttery and loved by children as it is almost spreadable. This versatile cheese is always used in tapas as it complements olives, cured meats, pickled and roasted vegetables, and also melts beautifully so is often used for gratins.