Tetilla cheese, one of the most famous Galician cheeses, first mentioned in historical writings in 1753. It is named after its original traditional conical shape, concave-convex, flattened and with a slight nipple at its apex, moulded in the shape of a woman's breast (hence its name: Teta Galega). This peculiar shape makes it easily recognisable among other Galician cheeses and those from other Spanish regions, as it is the only one that can be marketed with this 'teat' shape.

It is tender, not very mature and is consumed after fifteen days. It is made from pasteurised milk from Friesian race cows.  The interior is compact but soft, quite elastic, without eyes and straw-yellow in colour.  The flavour is mild, lactic, slightly sweet, not at all salty, buttery and melting on the palate.

Tetilla cheese is delicious on its own for dessert, as a snack or as an aperitif before a meal, and in Galicia it tends to be eaten unaccompanied. But the truth is that it is such a versatile cheese that it can be paired with many dishes and preparations.

As well as accompanying it with great bread, it can be served with honey, walnuts, quince jelly or apple jam. Sweet mousses, cheesecakes, or as part of cream fillings.

It is equally versatile in savoury cooking. Accompanying piquillos with anchovies, with mushrooms, in pasta, croquettes, with vegetables such as tomatoes, but also in fritters, purées or montaditos, as well as with smoked foods and aromatic herbs.

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