Cheese cured for a period of 45 days and smoked with chips of birch. Is of pasta, semi hard texture and is creamy, mild flavor, little fatty.
It is an ideal cheese to melt, company very well to all kinds of meats and fish, baked or as sauce. It is also recommended in hamburgers or chopped in a salad. It combines very well with hazelnuts, nuts and apples.
| Weight | 1 kg |
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| Ingredients | Whole pasteurized milk of cow, rennet, lactic ferments, calcium chloride and salt. |
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| Pairing | Food pairing ideal with a white wine, galician or with beer. |
PDO San Simón da CostaIdeal para aperitif.The development of Cheese San Simón da Costa board a traditional recipe with the best materials and the most hygienic sanitary control. Two features stand out in the process of developing, giving it its distinctive flavor and aroma.First, of raw material fundamental: cow's milk, especially the blond races Galician, brown Alpine and Frisian, always produced in the area in accordance with health regulations.The most significant feature is found in the phase SMOKED, for which the wood of a typical tree of the area is used: BIRCH, although it dispenses with bark.After the cheese is stored for maturation, for a time not less than 45 days. The product is already developed and only need for finalization of labeling. And consumption. 
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