San Simon
$22.00 / Lbprice is $22.00 by Lb
- Pasteurized
- Animal Rennet
- Age: 3 months
- Cow Milk
- Spain
- ApproachableAdventurous
- SoftHard
San Simon brings campfire charm to the cheese board. Made in Galicia, Spain, by fourth-generation cheesemaker Javier and his wife Sonia, this teardrop-shaped cow’s milk cheese is cold-smoked over birch wood at the very end of aging. The enticing woodsy aroma and savory depth is boldest near the rind, more mellow toward the center. Smooth, buttery, and just a little nutty, it’s an easy choice for melting (especially over a burger). For snacking, pair with Charlito's Cocina’s Chorizo and fig-studded crisps.
“San Simon is one of those cheeses that looks dramatic but eats easy. It has just enough smoke to feel unique, but it’s still snackable. One of my favorite summer cheeses!”
Past. Cow's Milk, Rennet, Calcium Chloride, Cheese Cultures, Lysozyme (from egg) and Salt. Rind covered with xanthan gum and preserved with natamycin and potassium sorbate.
- San Simon is a conical cheese from Galicia, Spain, made in a style similar to Tetilla, but finished with a signature birch wood smoke.
- It’s a pasta filata or pulled curd cheese, like mozzarella, in which fresh curds are heated, stretched, and shaped. It’s then aged, developing its golden interior dotted with tiny eyes.
- Javier waits until the end of the aging process to cold-smoke each wheel for up to 90 minutes, creating its signature caramel-colored rind.
- The flavor is smoky and woodsy at the rind, with a milder, buttery center and a subtle acidity balanced by a gently bitter smoke.
- The aroma is distinctly nostalgic—reminiscent of food cooked over a wood-fired flame, a detail the maker hears often from customers (and we taste it, too).
- Slice it for snacking and pack it for a picnic with Raincoast Crisps Fig and Olive Crisps and Primo Hatch Chile Tequila Preserves.
- Or melt it over burgers, grilled vegetables, or crusty bread.
