Galicia, with its green fields, the excellent cattle and the special weather conditions of the North lands, is an ideal place for dairy production. In particular the Galician cheese types are the best example of the Galician farming tradition  and the most advanced tecnology, ensuring the highest quality standards of their production process.

The four Galician cheese varieties, all of these covered under their respective designations of origin, are Arzúa-Ulloa, San Simón da Costa, Cebreiro and Tetilla.

Arzua-Ulloa cheese and Tetilla cheese are produced in this area, both are made of Galician milk of the highest quality, which has a result an authentic flavour.

Arzúa-Ulloa cheese, of great tradition and unique flavour, is made in the regions of Arzúa, Melide, A Ulloa, Chantada, Deza and some other surrounding areas. This cheese variety is covered by the Protected Designation of Origin Arzúa-Ulloa and is noted for its buttery aroma with hints of vanilla and nuts, and a dairy, creamy and smooth flavour.

Tetilla cheese is easily recognized by consumers for its cone shape. The milk used in its production comes from Galician farms which are strictly controlled by the Regulatory Council. This milk produces a creamy and uniform paste, and after a minimum maturation period of 7 days, the result is a magnificent dairy-flavoured cand buttery heese, with a a somewhat acid and midly salty taste.