San Simon is produced using pasteurised cow’s milk, shaped in the traditional cone mould, smoked on birch wood and cured for a minimum of 45 days. It has a semi soft close texture with a mild flavour (just slight smoky tones) and melts just beautifully.
Approx. 1kg
Milk type: pasteurised cows' milk
Origin: Galicia
San Simón is a traditional smoked cow’s milk cheese from Galicia (North western Spain) protected by a DOP