Galicia · Spain
Tetilla.
Tetilla melts on your tongue with a delicate buttery sweetness, its soft paste releasing subtle lactic notes that whisper of fresh cream and morning milk. The aroma is gentle and grassy, while its cloud-like texture yields to the slightest pressure—this is comfort in its most edible form, a cheese that feels almost luxurious in its restraint.
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The story
How it's made.
Why it tastes that way.
Tetilla (meaning 'little breast' in Galician) is named for its distinctive conical shape. It is the most iconic Galician cheese, with production records going back several centuries.
The cheese is gentle and creamy, making it one of Spain's best-selling regional cheeses. PDO was granted in 1993.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Semi-hard
- Rind
- natural
- Age
- 0–1 mo
- Protected
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Tetilla's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Tetilla.
27 pairings across 8 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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