Cheese "Queixo San Simon da Costa" Galician Cow 160 g
IN STOCK
Queso San Simon da Costa is a Spanish cheese that originates from the Galicia region of Spain. It is a semi-hard, smoked cow's milk cheese that has a distinctive flavor and aroma.
The cheese is made using traditional methods and is produced from the milk of the Rubia Gallega cows, which are native to the region. After the milk is collected, it is curdled using natural rennet, and then the curd is pressed and molded into a round shape. The cheese is then smoked over oak wood chips, which gives it its characteristic smoky flavor and aroma.
Taste and texture
In terms of taste, the cheese has a rich and complex flavor that is dominated by a smoky, savory taste that comes from the cheese's smoking process. The smokiness is balanced by a slight sweetness, and the cheese has a slightly tangy finish that adds depth and complexity to the flavor. The overall taste is robust and full-bodied, with a lingering aftertaste that is both nutty and smoky.
In terms of texture, Queso San Simon da Costa is firm and slightly crumbly, with a smooth and buttery mouthfeel. The cheese is aged for at least two months, which gives it a dense and compact texture that is slightly chewy. The rind is firm and smooth, and it adds a slightly bitter taste and a slightly rough texture to the cheese.
Overall, Queso San Simon da Costa has a unique and complex taste and texture that make it a must-try for cheese lovers who appreciate the rich and smoky taste of semi-hard, smoked cow's milk cheeses. The cheese is versatile and can be used in a variety of dishes, or enjoyed on its own as a snack or appetizer.
Did you know?
One interesting curiosity about Queso San Simon da Costa is that it is made using traditional methods that date back hundreds of years. The cheese is produced by small, family-owned dairies in the Galicia region of Spain, and the methods used to make it have been passed down through generations.
Another interesting fact is that the smoking process used to make Queso San Simon da Costa is a unique and time-consuming process that requires patience and skill. The cheese is smoked using oak wood chips, and the smoking process can take anywhere from several hours to several days, depending on the desired flavor and texture of the cheese.
In addition, Queso San Simon da Costa has a Protected Designation of Origin (PDO) status, which means that it can only be produced in a specific geographic area using specific production methods. This designation ensures that the cheese is made using traditional methods and that the quality and authenticity of the cheese are maintained.
