📝 About This Recipe
Hailing from the mist-covered pastures of Galicia in Northwest Spain, Queso Tetilla is a PDO-protected cow's milk cheese easily recognized by its iconic pear-like shape. This recipe celebrates its exceptionally creamy, buttery texture and mild, slightly acidic profile by pairing it with classic Spanish accompaniments. Whether melted over crusty bread or served as the centerpiece of a charcuterie board, its gentle tang and melt-in-your-mouth consistency offer a true taste of Celtic Spain.
🥗 Ingredients
The Cheese
- 500 grams Queso Tetilla (D.O.P.) (one whole small wheel, at room temperature)
Traditional Accompaniments
- 200 grams Membrillo (Quince Paste) (high quality, sliced into thin rectangles)
- 1 loaf Galician Rustic Bread or Baguette (sliced into 1/2 inch rounds)
- 2 tablespoons Extra Virgin Olive Oil (Spanish Arbequina variety preferred)
Honeyed Walnuts
- 1/2 cup Walnut Halves (raw and unsalted)
- 3 tablespoons Spanish Chestnut Honey (or any dark, floral honey)
- 1 pinch Sea Salt (flaky Malden style)
Charcuterie and Garnish
- 100 grams Jamón Serrano (thinly sliced)
- 1 small bunch Green Grapes (chilled and washed)
- 2 sprigs Fresh Rosemary (for aromatic garnish)
👨🍳 Instructions
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1
Remove the Queso Tetilla from the refrigerator at least 1 hour before serving. This is crucial as the cheese's signature 'teat' shape conceals a paste that needs to soften to reach its ideal, buttery consistency.
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2
Prepare the honeyed walnuts by placing a small non-stick skillet over medium-low heat. Add the walnut halves and toast for 2-3 minutes until they become fragrant and slightly golden.
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3
Drizzle the honey over the toasted walnuts in the pan. Stir constantly for 1 minute until the honey bubbles and coats the nuts evenly. Sprinkle with a pinch of sea salt, then transfer to parchment paper to cool and harden.
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4
Slice the rustic bread into 1/2 inch rounds. Lightly brush each side with a tiny amount of extra virgin olive oil.
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5
Heat a grill pan or oven to 400°F (200°C). Toast the bread slices for 2 minutes per side until just crisp on the edges but still soft in the center.
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6
Take the room-temperature Queso Tetilla and use a sharp, warm knife to slice off the very top 'nipple' of the cheese. This reveals the creamy interior.
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7
Cut the cheese vertically into thick wedges. The rind is edible but thin; leave it on for the traditional aesthetic and a slight textural contrast.
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8
Slice the Membrillo (quince paste) into thin slices that match the width of your cheese wedges. The tartness of the quince is the perfect foil for the fatty cheese.
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9
Arrange the Jamón Serrano on a large wooden serving board, ruffling the slices slightly to create volume.
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10
Place the Queso Tetilla wedges in a fan pattern in the center of the board, alternating with slices of Membrillo.
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11
Scatter the cooled honeyed walnuts and the bunch of grapes around the cheese to fill the gaps on the board.
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12
For a warm option, place a few slices of cheese on the toasted bread and pop them under a broiler for 30 seconds until the cheese just begins to weep and melt, then top with a sliver of quince.
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13
Garnish the entire platter with fresh rosemary sprigs to provide a herbal aroma that complements the milky scent of the Galician cheese.
💡 Chef's Tips
Always serve Tetilla at room temperature; if it's cold, the delicate lemon and grass notes will be muted. If you cannot find Membrillo, a high-quality fig jam or even sliced fresh Granny Smith apples provide a similar necessary acidity. When cutting the cheese, dip your knife in hot water and wipe it dry between slices to get clean, professional cuts through the sticky paste. Do not discard the rind; while some prefer to remove it, it is traditional to eat it as it is very mild and thin. If the cheese is exceptionally soft, you can serve it 'fondue style' by scooping it directly from the center of the wheel with breadsticks.
🍽️ Serving Suggestions
Pair with a crisp, acidic white wine from Galicia, such as an Albariño or a Godello. Serve alongside a glass of dry Spanish Sidra (Cider) to cut through the richness of the cow's milk. Include a small bowl of Marcona almonds fried in olive oil for an extra salty crunch. Offer a light, peppery arugula salad on the side dressed only with lemon and oil to cleanse the palate between bites. For a dessert-style finish, serve the cheese solely with the honeyed walnuts and a glass of sweet Sherry (Pedro Ximénez).