In addition to the ideas above there is a website with details about temperatures etc and washing the curd. It is in Spanish
http://www.queixotetilla.org/?page_id=374 and is the official cheese type. It is a protected name/origen.
It translates as:-
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