San Simon is produced using pasteurised cow’s milk, shaped in the traditional cone mould, smoked on birch wood and cured for a minimum of 45 days. It has a semi soft close texture with a mild flavour (just slight smoky tones) and melts just beautifully.
Milk type: pasteurised cows' milk
San Simón is a traditional smoked cow’s milk cheese from Galicia (North western Spain) protected by a DOP
|Nutrition -||Per 100g|
|Energy||1542 kJ / 372 kcal|
|of which saturates||18.10g|
|of which sugars||<0.5g|
|* Typical values per 100g|
Use this popup to embed a mailing list sign up form. Offer incentives to customers to join and build your mailing list.