The buttery, milky aromas that are so characteristic of this cheese make it mild to taste, and they may be accompanied by touches of vanilla and walnut. Its light flavours make it perfect to pair with a wine that will not overpower its delicate flavours, such as a young, light and fresh white wine from Galicia.

Arzúa-Ulloa (D.O.P.) is elaborated from the milk of the Rubia Gallega, Friesian and Parda-Alpina breeds, and cross breeds, of cows. It has a mild, milky and slightly salty taste, with notes of walnut, vanilla and cream. It melts in the mouth and has a smooth, not very firm texture. When matured for around 6 months, its taste intensifies and it becomes firm and hard to cut.

San Simón da Costa (D.O.P.) is similar in shape to the Tetilla cheese, however it greets you with a smoky aroma and a darker colour, which comes from the distinct way in which it is prepared. Made from the milk of Galician Blonde cattle, the new cheeses are smoked over birch wood for a couple of hours, and then aged for around two months. The cheese has a buttery and mild taste, with a deep smoky aroma.

Cebreiro (D.O.P.) can be sold both as a fresh and a mature cheese, and has an unusual shape that looks like an upturned mushroom. It is made from cows milk, sometimes also with a little goats milk added, depending on where in Galicia it is made. The fresh Cebreiro cheese is soft, creamy, granular and easy to spread. It has a slightly acidic taste and a distinct smell. If sold after maturing for around 2 months, the texture becomes firmer.