Tetilla Cheese with Fig and Walnut Jam


Preparation info

  • Serves


    • Difficulty


Appears in


By Samantha Clark and Samuel Clark

Published 2014

  • About

Tetilla cheese is a constant at Morito. Traditionally made in Galicia, its name translates as ‘teat’, so called because of its cone-like shape. It is made from pasteurised cow’s milk and is smooth and creamy on the palate. To griddle tetilla at home, all you need is a searing-hot pan so the cheese will quickly develop a crust and yet will not melt away. The point of this dish is the wonderful textural transformation that happens when the cheese is seared, as well as the way the sweet acids