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San Simon D.O.P.
San Simon D.O.P.
San Simon D.O.P.
  • -20%
SAN SIMON DA COSTA PDO
SAN SIMON DA COSTA PDO
SAN SIMON DA COSTA PDO
San Simon D.O.P.
San Simon D.O.P.
San Simon D.O.P.

SAN SIMON DA COSTA PDO

1 Reviews

1/2 piece: 1lb approx.
Whole Piece: 1.9 - 2.2lb (10% discount)

Two main characteristics of the cheese-making process stand out and give the cheese its particular flavour and aroma. First, the basic raw material: cows’ milk from Galician Blonde, Brown Swiss and Friesian breeds; the milk is always locally produced to the highest standards of hygiene. Second, the SMOKING process: using only BIRCH from the local birch woods; this gives the cheese its most significant characteristic.

Cheese suitable for lactose intolerant people (not for allergic people).
See below

Piece
  • 1/2
  • 1
2111 1/2 Cheese
In Stock
$14.94 $18.68 -20%

 
Ingredients:
pasteurized cow's milk, lactic ferments, rennet, lysozyma (from egg), calcium chloride, salt
1 Reviews

Muy rico
Este queso esta muy bueno para comer con pan y chorizo
on

SAN SIMON DA COSTA DOP CHEESES

Semi-cured cheese with a mild flavor, with milky notes and a pleasant taste of nuts and butter. Aftertaste and great smell of smoked birch. Made with pasteurized cow's milk fed in the traditional way with native Galician pasture and forage, rennet and lactic ferments. Once matured, the cheese undergoes a smoking process in which only birch wood is used.
It pairs well with barrel-fermented white wines and crianza red wines, we recommend a mencía from Ribeira Sacra or Bierzo. Also goes well with light beers.
Lactose content is less than 2%, so it is suitable for people with lactose intolerance. 
San Simón da Costa was chosen as the best smoked cheese in Spain at the 33rd edition of the Madrid Gourmet Salon and Silver Medal at the World Cheese Awards 2021-2022.

AWARDS
Awards 2021 Plata World Cheese
Awards 2018 Plata World Cheese
Awards 2016 Plata World Cheese
Awards 2015 Gold World Cheese
Awards 2014 Bronze World Cheese
Awards 2009 Silver Distinction in the Galician Cheese Tasting
Awards 2009 Silver Ribbon of Castilla y León.
2005 2nd Prize Galician Cheese Tasting

TETILLA CHEESES

This cheese has a mild, milky flavor, reminiscent of fresh milk or cream, it is buttery with a touch of salt. With a thin rind, straw yellow, without mold, its paste is yellowish white, soft, creamy and without eyes or with very few.
Tetilla cow's cheese is one of the most representative and well-known Galician cheeses both inside and outside the region and has a designation of origin (Queixo Tetilla).
Tetilla cheese is made mainly with pasteurized milk from 100% Galician breed cows. Its conical shape, given by the funnels where it curdles, is what gives it its name as it resembles a "tetilla" or "mama".
It is ideal to combine tetilla cheese with acid and fresh white wines, or with young red Mencía wines from Ribeira Sacra.

Lactose content is less than 2%, so it is suitable for people with lactose intolerance. 

AWARDS
Awards 2014 Silver World Cheese
Awards 2013 Silver World Cheese
Awards 2012 Gold World Cheese
Awards 2010 Gold World Cheese
Awards 2009 Gold World Cheese
Awards 2009 Gold Distinction in the Galician Cheese Tasting

OUR AWARDS

Our products have won national and international awards during the last 20 years showing the quality and care we put into each one of them.
Prestes' presence in gastronomic events, tastings and competitions (Alimentaria, the Gourmet Fair or Anuga), achieving prestigious international awards, such as the World Cheese Awards, allowed it to gain a place in the dairy market as a reference company.


WORLD CHEESE AWARDS
Competition organized by The Guild of Fine Food. It is the largest cheese-only competition in the world. More than 3,000 cheeses from 35 countries participate. We are proud to have received 14 World Cheese Awards since 2009.

This family business was founded in San Simón (Vilalba, Lugo) in 1991, producing the first pieces of cheese called San Simón da Costa. When the Regulatory Council of the DO San Simón da Costa was created in 1996, the promotion of the cheese was so great that it imposed the adaptation of small cheese factories, expanding their spaces and, consequently, their production. In the 2000s, Prestes was consolidated as a cheese factory. Its presence in gastronomic events, tastings and competitions (Alimentaria, the Salon del Gourmet or Anuga), reaching prestigious awards at international level, such as the World Cheese Awards,

allowed it to carve a niche in the dairy market as a reference company. In 2016, it began an export process that forced it to move to larger facilities, adapted to the new production capacity based on product diversi cation. This change of mentality came from the hand of a new generation of cheesemakers, who seek the positioning of the different Prestes varieties in national and international markets.

TRADITION

The respect for tradition, the raw material and the care with which Prestes manufactures its cheeses, turn each product into an exquisite, quality and healthy food.

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