Smoked Cheese PDO San Simón da Costa

A culinary gem from the green heart of Spain, San Simón da Costa D.O.P. is a truly exceptional smoked cheese that captures the essence of the Galician landscape.

Unlike the dry, cured cheeses of central Spain, this smoked cheese gourmet delight hails from the mist-covered valleys of Lugo in northwest Spain. It is traditionally crafted using pasteurised cow’s milk, predominantly from the Rubia Gallega, Pardo-Alpina, and Friesian breeds, which graze on rich, rain-fed pastures. This high-quality milk forms the foundation of a cheese that is naturally high in calcium and protein, offering a nutrient-dense option for artisan food lovers.

The art of birch smoking is what elevates San Simón to a gourmet status is its meticulous production process. After the curd is moulded and pressed into its iconic conical shape, resembling a pear or a spinning top, the cheese undergoes a slow maturation period of at least 45 days. The defining moment, however, is the smoking stage. The cheese is smoked using wood from the local birch tree (abedul), never with artificial flavourings.

This traditional method imparts a characteristic amber-coloured rind and a sophisticated, slightly woody flavour profile that permeates the creamy paste without masking the buttery sweetness of the milk. The texture is fine, uniform, and slightly elastic, making it a versatile addition to any kitchen.

How the Spanish Enjoy San Simón da Costa

San Simón da Costa is revered not just as an ingredient, but as a centrepiece for social eating. Galicians typically enjoy this cheese as part of a rustic tabla de quesos (cheese board). Because of its semi-soft texture and intricate flavour, it bridges the gap between a starter and a dessert. It is famously paired with slices of tart green apple or a dollop of Galician honey to contrast the smokiness.

In local taverns in Lugo, you might find it melted over grilled vegetables or sliced atop a piece of crusty artisan bread, accompanied by a glass of young, fruity Mencía red wine or a chilled Godello. It is rarely cooked into complex sauces where its delicate smoke might be lost; instead, it is eaten simply to savour the craftsmanship.

For the Irish palate, often accustomed to cheddar or industrial smoked variants, San Simón offers a revelation. It provides the comfort of a semi-hard cheese but with a gourmet complexity that tells a story of its origin. Whether you are hosting a sophisticated dinner party or looking for a unique gift for a foodie, this PDO certified product guarantees authenticity and quality in every bite.

Serving Suggestion: Remove from the fridge 30 minutes before serving to allow the birch aroma to bloom. Cube it for salads, melt it over a gourmet burger, or serve simply with quince paste (membrillo) and walnuts.