The production of San Simón cheese combines a traditional recipe with the finest raw materials and know-how. Two special characteristics give this cheese its taste and quality: firstly, its basic raw material: cow's milk, from cows from the Galician region such as Rubia Gallega, Pardo-Alpina and Friesland, always produced in the region in compliance with health regulations; and secondly, to give it its most outstanding characteristic, the AHUMADO phase, which is smoking, in which the wood of a tree typical of the area is used: the BOULEAU.
The production of San Simón cheese combines a traditional recipe with the finest raw materials and know-how. Two special characteristics give this cheese its taste and quality: firstly, its basic raw material: cow's milk, from cows from the Galicia region such as Rubia Gallega, Pardo-Alpina and Friesland, always produced in the region in compliance with health regulations; and secondly, to give it its most outstanding characteristic, the AHUMADO phase, which is the smoking process, in which the wood of a tree typical of the area is used: the BOULEAU.
The production of San Simón cheese combines a traditional recipe with the finest raw materials and know-how. Two special characteristics give this cheese its taste and quality: firstly, its basic raw material: cow's milk, from cows from the Galician region such as Rubia Gallega, Pardo-Alpina and Friesland, always produced in the region in compliance with health regulations; and secondly, to give it its most outstanding characteristic, the AHUMADO phase, which is smoking, in which the wood of a tree typical of the area is used: the BOULEAU.