Style: Smoked, Semi Firm
Milk Type: Pasteurised Cow
Origin: Galacia, Spain
This conically shaped cheese is made in the flat pasture lands and forest region of Galicia, on Spain’s Northern coast. Enquiries as to the origin of its shape provoke wide grins and unprintable stories that go back for generations.
Though at one time San Simon would have been shaped by hand, today the curds are placed in plastic moulds and pressed slowly to remove all the excess whey. It is then slowly smoked over local hardwood before a three month maturation process. It has a firm yet open consistency, and an attractive yellow rind which often attracts a bloomy blue mould. The flavour is mild and buttery with an undeniable smoky undertone.