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San Simon D.O.P.

. Posted in CHEESE - Cow's milk

Galicia

San Simon D.O.P.

Cow milkPasteurized milk D.O.P. San SimónD.O.P.

Surrounded in the west and north by the Atlantic Ocean and mountains from the Atlantic to the Mediterranean, Galicia has always been a remote region of Spain. This isolation fostered an ancient cheese culture. Here the Galicia cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations.


San Simon is made from pasteurised milk of the Rubia, Gallega, Pardo-Alpina and Frisona cows. It’s a semi-hard paste cheese with a hard, smooth, birch-smoked rind. Its aged two to four weeks, lightly pressed and then gently smoked for two weeks after leaving the mold. It has a conical shape and a full but not extreme flavor that is buttery and sweet in the mouth with a smoky aftertaste that ranges from mild to piquant. It can be enjoyed with fruit based desserts. Serve with celery, fresh bread, hazelnuts or green apples tart. Melts easily and adds great flavor to casseroles and poultry. Serve as part of tapas with chorizo, olives and marcona almonds. Pairs with white wines or Brut Cava.

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5055-01 1 kg 2 months Conical 48% 4 Natural/Vacuum 365 days Galicia