Typically Galician Tetilla cheese is made from milk from herds of cows in the area, basically Friesians, Alpine Browns and Rubia Gallega.

Its flavour is creamy and slightly salty, its texture is fine and its colour yellowish ivory, although undoubtedly its greatest characteristic is the peculiar breast-like shape that gives it its name (tetilla means small breast). Originally, the master craftsmen modelled the cheeses by hand. It is curdled with animal rennet and its maturing, which lasts between 10 ad 30 days, is carried out in the cool, damp environmental conditions of the Galician climate. Its Designation of Origin has existed since 1992.