San Simon Smoked Cow's Milk Cheese

San Simon Smoked Cow's Milk Cheese Review

San Simon Smoked Cow's Milk Cheese Feature

• Perishable - Requires expedited shipping
• The firm chestnut-orange exterior protects the soft, flavorful white center
• Lightly smoked for 2 weeks and left to cure
• Similar to Edam or Gouda - complement to many meals

The region of Galicia is almost a country of its own -- green and lush with rugged mountains and ocean water lapping into peaceful fjords. The people are Celts, complete with bagpipes. Their cheeses are as unique as they are. Before the days of refrigeration, many fresh cheeses were lightly smoked over a hard wood fire to preserve them. This is essentially how San Simón came to be -- a tetilla-type cow's milk cheese, which has been left to briefly cure after being lightly smoked for two weeks. Due to its shape, San Simón is sometimes called a Bufone or a dunce cap. Use San Simón as you might an Edam or Gouda cheese -- either sliced cold as a snack, or melted - as a complement to many dishes. Its firm chestnut-orange exterior protects a soft, flavorful white center. The region of Galicia is almost a country of its own -- green and lush with rugged mountains and ocean water lapping into peaceful fjords. The people are Celts, complete with bagpipes. Their cheeses are as unique as they are. Before the days of refrigeration, many fresh cheeses were lightly smoked over a hard wood fire to preserve them. This is essentially how San Simón came to be -- a tetilla-type cow's milk cheese, which has been left to briefly cure after being lightly smoked for two weeks. Due to its shape, San Simón is sometimes called a Bufone or a dunce cap. Use San Simón as you might an Edam or Gouda cheese -- either sliced cold as a snack, or melted - as a complement to many dishes. Its firm chestnut-orange exterior protects a soft, flavorful white center. (close)