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|
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