San Simon Cheese

Named after San Simon de la Cuesta in the northwest of Spain, traditional and creamy, this semi-soft cheese is made from cow’s milk. It is lightly pressed, then smoked, and has a supple, open consistency and an attractive, polished rind, which ranges in color from honey to reddish-brown. The smoke gives the cheese a woody taste to add to the buttery quality and slight acidity from the milk. It is coagulated at 87 degrees F and salt is added. The curd is transferred to pear-shaped moulds. After a day the forms are immersed in hot whey and after two weeks the cheese is smoked.
Milk: cow milk
Texture: semi hard