San Simón da Costa is a cheese made from raw or pasteurized cow's milk of the Galician blond, Swiss brown, and Friesian breeds in the District of Terra Chá, in the province of Lugo. It is sold in two versions; large, which is aged for a minimum of 45 days, weighing between 0,8 and 1,5 kg, and the smaller Bufón, aged for at least 30 days with a final weight of between 0,4 and 0,8 kg.
This cheese acquires its typical ochre-yellow color and aroma through the smoking process, for which only birch from the local woods is used. It is sometimes immersed in olive oil to inhibit the growth of mold. For an interesting twist, the young and smoky San Simón da Costa is best enjoyed with homebaked bread and sweet caramelized apple marmalade.
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