[Sca-cooks] Tetilla cheese
bhadradharma at gmail.com
Mon Feb 25 14:53:25 PST 2008
I don't know who posted this original message but thank you, thank you,
I was looking for just this information and it has been very helpful to me.
I will keep it tucked in my
documentation file. Got any resources? Bibliographical info? web links? on
From: Nick Sasso
Date: 2/25/2008 4:34:02 PM
To: Cooks within the SCA
Subject: Re: [Sca-cooks] Tetilla cheese
<<<SNIP>>> During the Middle Ages it was shaped by hand into the form of
a pear or bosom and hung in the smoke room for at least three days. It
has a pleasantly clean, a little sour, salty flavor. For centuries it
has been made in Manjarín del Puerto, the last village on the way to
Monte Irago which is on the way of St. James in León, but originated in
Galicia and is made also in Pontevedra, La Coruña and Lugo.
Traditionally, it is an obligatory dessert on the day of Our Lady,
September 8, served with round cake and honey. Otherwise it is used in
dishes calling for cheese that melts easily. > > > > > >
Your post almost sounds like an encyclopedia entry :o) Talk about knowing a
lot about an obscure cheese. I'm pretty impressed . . . we all have our
little pockets of knowledge. This one is a cool one to trot out at Bardic
Circles or parties involving cocktails.
I thought that at least a little while during the "Middle Ages" of Europe,
Galicia was an "independent Kingdom", though. Either way, cheese appears to
have been made there.
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