Smoked Cow Cheese ‘San Simon’ - Merco
Smoked Cured Cow Cheese ‘San Simon’ by Merco
This exceptional cheese is artisanally made in Galicia (Spain), using milk exclusively from ‘Rubia Gallega’ cow herds, and smoked using birch wood.
The manufacturing process consists of enzymatic coagulation and pressed paste, which is not cooked.
It is pear shaped and has a smoky creamy and slightly acidic flavour.
It is paired excellently with both red and white wines, Fino and Manzanilla wines from the south of Spain (Andalusia), as well as with sweet wines made from the Moscatel and Malvasia grape varieties.
Maturing: 45 days
* Due to the artisanal nature of these cheeses, the weights displayed are approximate.
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