San Simon cheese is from the region of Galicia, in Northeastern Spain, where it 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. The exterior of the cheese is a rich ochre color while the interior paste is semi-firm and smooth with occasional holes and pale yellow in color. Flavors are fairly mild and sweetly earthy with tastes of butter and delicate smoke. San Simon pairs very well with a pale, dry or even semi-dry sherry. Not only that, it also pairs well with tortas saladas con romero salted tortas and membrillo quince.