San Simon is a traditional, farmhouse and creamery, semi-soft cheese made from cow's milk. San Simon has a pear shape. It is is named after San Simon de la Cuesta in the northwest of Spain. San Simon is lightly pressed, then smoked. It has a supple, open consistency and an attractive, polished rind, which ranges in color from honey to reddish-brown. The smoke gives the cheese a woody taste to add to the buttery quality and slight acidity from the milk. It is coagulated at 87 degrees F and salt is added. The curd is transferred to pear-shaped molds. After a day the forms are immersed in hot whey. After two weeks the cheeses are smoked.
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