Posted by: Rachael | March 29, 2013

tetilla info

cottage crafts conversation

Are you able to source Streptococcus lactis and Streptococcus cremoris?
These are the old names for Lactococcus Lactis ssp. Lactis and S. Cremoris is now called  Lactococcus Lactis ssp. Cremoris. Cheese cultures often abbreviate this to Lactococcus Lactis and Lactococcus Cremoris. Culture03 is a pure Lactis/Cremoris culture, Culture02 has also those two plus Lactococcus Diacetilactis and Leuconostoc Cremoris.
So 03 would work for tetilla. YAY.

The elaboration of the Tetilla cheese with protected designation of origin, follow these steps:

COW BREEDS HOLSTEIN, PARDO ALPINA AND RUBIA GALLEGA, AND CROSSINGS OF THESE RACES
milking: product in its entirety, without colostrums, conservative, or drugs

MILK
less than 18 degrees indicate acidity, calcium chloride can only be added
collection and transport of not more than 2 milkings

COAGULATION
with animal rennet extract
lactic ferments: Streptococcus lactis, Streptococcus cremoris
temperature: 28 – 32 ° C / ripening time: greater 20 – less 40 minutes

CUTTING
particle size of a pea

WASH
with natural water, to lower acidity of curd up to 4th and 6th indicate

ANNEALING
washing of curd with natural water at 2 ° C higher temperature the fruit set

MOLDING
shape: conical, concave – convex
weight: 0.5 – 1.5 Kgs
dimensions: height greater than RADIUS and less than the diameter. 90-150 mm

PRESSING
minimum time 3 hours
variable pressure according to pressing time

SALTY
in brine, concentration 17 ° – 18 ° Baumé. Immersion time under 24 hours

MATURATION
minimum time of 7 days after salting
tipping practices and cleanings
quality control
labelling
CHEESE TETILLA D.O.P.
shape: conical concave – convex
weight. 0.5-1.5 Kg
dimensions: height greater than the radio and smaller than the diameter of the base. 90-150 mm
Bark: appreciable, thin and elastic. less 3 mm. natural straw yellow
Paste: soft, creamy and uniform, with a few eyes. white – ivory, beige
Scent: soft, slightly acid
flavor: milk, buttery, slightly acidic and salty soft
percentage matter fat on dry extract: 45% minimum
percentage of dry extract: min 45%
pH of the finished product: 5.0 – 5.5

 

Tetilla – “San Simon da Costa” – Spain

These are good eggs. They are shaped then smoked for up to two weeks over a hardwood fire, this imparts a lot of flavor and you’ll smell it as soon as the cheese is opened. Once aged they have the tendency to have a little more piquant flavor as if related to Provolone.

Cheese produced from cows’ milk, with the following characteristics:
(a) Organoleptic characteristics:
— Shape: between pear-shaped and bullet-shaped, terminating at the top in a point.
— Rind: smoked, hard, inelastic, from 1 to 3 mm thick, yellowy-ochre in colour and somewhat
oily.
— Paste: fine texture, fat, semi-hard, semi-elastic and dense, between white and yellow in colour,
cuts easily, with characteristic aroma and flavour.
— Eyes: a small number of roundish or irregular eyes, varying in size but less than half the size of a pea.
(b) Analysis characteristics:
— Dry extract: minimum 55 %.
— Fat: minimum 45 % and maximum 60 % of dry extract.
— pH: between 5,0 and 5,6.
Cheese is marketed in two sizes:
— large, aged for a minimum of 45 days, with a final weight of between 0,8 and 1,5 kg and
measuring between 13 and 18 cm high,
— small or ‘Bufón’, aged for a minimum of 30 days, with a final weight of between 0,4 and 0,8 kg
and measuring between 10 and 13 cm high.
The milk for cheeses covered by the ‘San Simón da Costa’ Protected Designation of Origin is produced and the cheeses themselves are made in the geographical area of the District of Terra Chá, which is made up of the following municipalities, all in the Province of Lugo: Vilalba,
Muras, Xermade, Abadín, Guitiriz, Begonte, Castro de Rei, Cospeito and A. Pastoriza. The cheeses are made from raw or pasteurised, whole, natural milk from Galician blond, brown Swiss and Friesian cows and their crosses on guaranteed holdings entered in the register of the Protected Designation of Origin. The milk contains neither colostrum nor preservatives and
must meet the general requirements laid down by legislation.
The milk may not be subject to any form of standardisation and is correctly stored to prevent the
development of micro-organisms at a temperature of not more than 4 °C. Production of the  cheese must commence no more than 48 hours after milking. Production involves the following procedures:
Coagulation: this is induced using rennet, the active components of which are the enzymes chymosin and pepsin. The starter cultures used are the various strains of Lactococcus lactis, Streptococus cremoris and Streptococus lactis. The recovery and use of indigenous strains is promoted. The milk is coagulated at a temperature of between 31 and 33 °C for 30 to 40 minutes, except when raw milk is used, in which case these criteria are adjusted to 28 to 32 °C for 30 to 35 minutes.
Cutting: the curd is cut to produce grains of between 5 and 12 mm in diameter.
Moulding: the curd is placed in moulds of the shape and size required to produce cheeses with the characteristic properties of the certified product.
Pressing: the cheese is pressed in suitable presses for the time necessary, depending on the pressure applied and the size of the cheeses. The cheeses are wrapped in cotton cloth to facilitate elimination of the whey and produce a smooth rind.
Salting: the cheeses are immersed in brine with a concentration of between 14 and 17 % for a
maximum of 24 hours.
Ageing: large cheeses are aged for a minimum of 45 days after salting and small cheeses (‘Bufón’) for 30 days. The cheeses are turned and cleaned during ageing so that they acquire their characteristic properties.
Immersion in an anti-mould bath: this is an optional procedure involving immersing the cheeses in a bath of olive oil or other authorised product to inhibit the growth of mould.
Smoking: the cheeses are smoked for the time necessary to acquire their characteristic colour, ensuring that the cheeses do not come into close contact with the fire. Birch wood without bark is always used.
According to legend, the origins of ‘San Simón da Costa’ cheese are to be found with the Celtic
tribes of the castreña culture in the mountains of the Sierras de Carba and Xistral. Tradition also has it that, during the Roman period, the cheese was shipped to Rome for its characteristic taste and long shelf-life. Later, it was used for paying rent and tithes to feudal lords and the Church.

Source http://cheeseforum.org/forum/index.php/topic,3872.msg30038.html#msg30038

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