The San Simón da Costa P.D.O. covers all cheese made with milk from cows of the Galician Rubia breed, brown Alpine or Friesian breed, or any of their crosses.
The milk used must be full fat, without flakes or preservatives, with a balanced composition of fats and proteins depending on the time of year, so that the final product has a fat content higher than 45%.
San Simón da Costa cheese is sold with a minimum maturity period of 45 days in the case of the large cheeses (0.8–1.5 kg.) and 30 days for the smaller variety (0.4–0.8 kg.), and then smoked using birch wood.
The cheeses are sold with a label referring to their Protected Designation of Origin, together with a second numbered and controlled label that guarantees the origin and quality of the product.
The production area for both the milk and the cheese is in the province of Lugo in the region known as Terra Chá, which covers the local councils of Abadín, A Pastoriza, Begonte, Castro de Rei, Cospeito, Guitiriz, Muras, Vilalba and Xermade.
Cheese produced under the auspices of the San Simón da Costa P.D.O. has a shape somewhere between a spinning top and a bullet, ending in a point. Its smoked rind, yellow-ochre in colour and slightly oily, is quite tough and has a width of between 1-3 mm.
The cheese has a fine, fatty texture, firm, tight and semi-elastic and with a colour somewhere between white and light yellow, with a characteristic aroma and flavour, and a few small round or irregular holes of different sizes, always smaller than a pea. Its fat content based on dry substrate is higher than 45% and lower than 60%.
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Ficha técnica 2012 (215 Kb)
Ficha técnica 2013 (216 Kb)
Ficha técnica 2014 (188 Kb)
Ficha técnica 2015 (197 Kb)
Presidente: Daniel Pérez Pérez
Praza da Constitución, 13-1º. Apartado 2.
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