«At the end of the meal the waiter would have had us prove his epicurism and ours by choosing Edam or Gruyère, but we insisted on the cheese of the country and had our reward, for it was perfect, creamy white, rich, smooth, and with a delicate sourness most satisfying and refreshing. Made of cow's milk, the cheeses were round and flat or round and pointed. The startling likeness to a woman's breast was acknowledged in the name, queso tetilla or de teta, spoken without the slightest hesitation. Or was it perhaps spoken with the least edge of malice to try our supposed Nordic prudery?»
Ruth Matilda Anderson, Gallegan provinces of Spain. Pontevedra and La Coruña, New York, The Hispanic Society of America, 1939, p. 374.