Galicia's proximity to the cool waters of the Atlantic creates an oceanic to sub-oceanic climate, which, combined with the region's rolling topography, allows for the existence of extensive pastures and meadows; these variables allow for an ideal environment for dairy farming.

The curd is pressed into tetilla's characteristic conical shape, after which the cheese is lightly salted in brine and aged for a minimum of 8 days.

[5] The name tetilla (Spanish for small breast; the word is also the official name in Galician) describes the shape of the cheese, which is conical and has a nipple-like peak on its top.

The cheese is pale yellow to ivory in color, and has a fine, thin rind, with a soft, creamy, uniform interior.

Its flavor and aroma are described as buttery, lightly acidic, slightly salty, and reminiscent of the dairy from which the cheese was produced.