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.

San Simón da Costa cheese and Tetilla cheese are produced in this area. Both are made of Galician milk of the highest quality, which has as a result an authentic flavour.

San Simón da Costa Cheese, handmade prepared, has two characteristic features that give it its peculiar taste and aroma. The first is the raw material which it is produced with, cow's milk, usually from Galician breeds Rubia, Pardo Swiss and Holstein from the Lugo region, Terra Cha. The second is a smoking process for which is used birch wood.

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 Board. This milk produces a creamy and uniform paste, and after a minimum maturation period of 7 days, the result is a magnificent dairy-flavoured and buttery cheese, with a somewhat acid and mildly salty taste.