Jenny Chandler

Tetilla Cheese and Quince Jelly

Pincho de Tetilla y Membrillo

Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
The Food of Northern Spain
The Food of Northern Spain

By Jenny Chandler

Published 2005

  • About

Tetilla is a deliciously creamy cow’s milk cheese from Galicia. The name, “little tit” derives from its conical, breast-like shape although you could drop the “little”, it is more like a double D cup! The combination of cheese and sweet quince jelly is just magical, so do try using other cheeses too.

Ingredients

  • 100 g/4 oz tetilla cheese
  • 50 g/2

Method

Cut the cheese and membrillo into small cubes or slices. Place the membrillo on top of the cheese and spear with a wooden cocktail stick (toothpick).