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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 Galician cows graze on the lush green pastures and bear milk that its people have been making into cheese for generations. 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, smokey flavor that ranges from mild to piquant. San Simon can be enjoyed with fruit and raw vegetables, and it 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 hand wedges.