San Simón DOP
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A semi-soft cheese is made from pasteurized cow's milk in Lugo, Galicia region, northwest of Spain. This teardrop-shaped cheese is named after San Simón de la Cuesta in the northwest of Spain. The cheese is aged for about three months. San Simón is delicious and woody in taste, creamy and buttery in texture, and slightly acidic. The rind colour varies from orange to reddish-brown, and it is golden from the inside with tiny eyes. While preparing San Simón, it is lightly pressed and then smoked with birch wood for up to 90 minutes.
A semi-soft cheese is made from pasteurized cow's milk in Lugo, Galicia region, northwest of Spain. This teardrop-shaped cheese is named after San Simón de la Cuesta in the northwest of Spain. The cheese is aged for about three months. San Simón is delicious and woody in taste, creamy and buttery in texture, and slightly acidic. The rind colour varies from orange to reddish-brown, and it is golden from the inside with tiny eyes. While preparing San Simón, it is lightly pressed and then smoked with birch wood for up to 90 minutes.
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