San Simón da Costa(DOP)西班牙聖西蒙半硬質乳酪(白樺木煙燻)

口感層次：水滴狀，黃銅色的外皮可食用，內芯為淺黃色，質地Q彈帶著香甜的奶油香、白樺木的煙燻木香，適合居家下午茶、親友歡聚場合的乳酪板(cheese board) 。

賞味方式：將乳酪置放於常溫30-60分鐘，讓乳酪釋放應有的獨特風味。延展性極佳適合入菜烹調如三明治、漢堡、焗烤、塔(tarts)或義大利麵等料理。搭配一杯淺齡的紅酒、或白蘭地或威士忌都是不錯的選擇。

保存方法：請低溫2°C ~6 °C冷藏。開封後，吃多少切多少，尚未食用的部分，請用保鮮膜或防油紙包妥，再放置於保鮮盒冷藏，避免降低口感影響風味或是水氣潮濕造成腐壞。

SAN SIMON DA COSTA (PDO):

. Smoked cheese made from raw or pasteurized cow’s milk from the Rubia Gallega, Parda-Alpina and Friesian breeds and cross-breeds, with a minimum 30-day ripening period. It has a distinctive shape, like a large spinning top, with a flat base and a pointed tip.

The geographical area in which the milk is obtained and the cheese produced covers the Terra Chá region, which comprises the following municipal districts in the province of Lugo: Vilalba, Muras, Xermade, Abadín, Guitiriz, Begonte, Castro de Rei, Cospeito and A Pastoriza.

It has a typical aroma and flavor, with a smoky note from using birch wood. The cheese texture is fine, fatty, semi-hard, semi-elastic and dense; it has a creamy yellow color and cuts smoothly. The rind is smoked, hard and non-elastic, between 1 and 3 mm thick, a yellow-ochre color and a little greasy. It has a small number of rounded or irregular shaped ‘eyes’ in a variety of sizes, but usually smaller than half a pea.