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Located in:
Cheese, Spain
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 Galacia cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations in the town of Villalba. San Simon is aged two to four weeks, lightly pressed, and then gently smoked for two weeks after leaving the mold. Inside its red, polished brown rind, San Simon has a creamy, buttery, smoky flavor that ranges from mild to piquant. San Simon can be enjoyed with fruit and raw vegetables and is also excellent served with fruity desserts like pies and tarts.
- Made from pasteurized cow's milk.
- Photo depicts whole 2.2 lb. form of cheese.
- We cut and wrap this item by the 1/2 pound wedges.
- Please contact us if you would like to purchase the whole form.
[1 of 1 customers found this review helpful]
A great smoked cheese
By greg
from Massachusetts on 10/1/2007
from Massachusetts on 10/1/2007
Pros:
Creamy, Firm, Flavorful, Rich
Best Uses:
a great any time cheese, Hors d'oeuvre
Describe Yourself:
Foodie
Bottom Line:
Yes, I would recommend this to a friend
Comments about San Simon:
One of the finest smoked cheese I have ever had. Let it stand at room temp covered (keep it from drying out) before serving and you will be richly rewarded with its great flavor and as described a gently smoke flavor. This cheese is one that should not be passed over.