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Tetilla has long been made in the small villages of Galicia. The cheese is the legacy of a centuries-old tradition. Tetilla gets its name from its resemblance to a female nipple, tetilla in Spanish. Tetilla is obtained from raw or pasteurized cow's milk of the breeds 'black-and-white Frisian', Pardo Alpino and the indigenous Rubia Gallega. Tetilla calls for a fresh, dry and aromatic white wine.

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