PDO San Simon da Costa protects the cheese made from cow´s milk, from the Galician blond, brown
Alpine, Friesian breeds and their crosses.
San Simon da Costa cheese is marketed with a minimum maturity of 45 days,
in the case of the format of 0.8 to 1.5 kg, and 30 days for the small format or
"buffoon" (0.4 to 0, 8 kg). At the end of maturation it is smoked
with birch wood.
area of production of both milk and cheese is located in the province of Lugo
and it comprises the region of A Terra Chá, (Abadín, A Pastoriza,
Begonte, Castro de Rei, Cospeito, Guitiriz, Muras, Vilalba and Xermade).
The shape of the cheese PDO San Simon da Costa is between
a spinning top and a bullet. Its yellow-ocher smoked rind is somewhat
greasy, hard and rigid 1 to 3 mm thick.
The paste has a fine, fat, semi-hard, semi-elastic
and contracted texture, white to yellow, soft to cut, aroma and flavor, and
with a not very high number of eyes that are rounded or irregular. Its fat
content in the dry layer is higher than 45% and lower than 60%.
Technical data (2014)
- Livestock holdings: 101
- Cheese Factories 11
- Production: 363 tons
- Economic estimated value: 2.5 million euros