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Cheese from Spain, Galicia, Terra Chá district of Lugo
Raw or pasteurised whole cow milk is set with rennet and lactococcal starters, cut, pressed in cloth in pear-shaped moulds and brined for up to a day. After at least 45 days of ripening (30 for the small Bufón), the cheese is smoked over barkless birch wood until the rind turns ochre-yellow and oily.
| Whole cow milk, raw or pasteurised | Not standardised; kept at 4 °C or below and used within 48 hours of milking[ssc-spec2008] |
| Rennet (chymosin and pepsin) | [ssc-spec2008] |
| Lactococcal starter cultures | Native strains are encouraged[ssc-spec2008] |
| Brine of 14–17 % salt | [ssc-spec2008] |
| Birch wood without bark | For smoking[ssc-spec2008] |
| Olive oil (optional) | An anti-mould bath before smoking[ssc-spec2008] |
| Starter | Lactococcus lactis strains (listed as L. lactis, Streptococcus cremoris and S. lactis) |
Total time across the recorded steps: 33 days
What changes: Starting material: whole milk of Galician Blond, Brown Swiss and Friesian cows
If pasteurised, the milk is treated under the conditions of Regulation (EC) No 853/2004 on hygiene rules for food of animal origin, as the 2017 amendment words it. The 2008 wording gave 62 °C for 30 minutes in vats or 72 °C for 20 seconds in a machine.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw or pasteurised whole cow milk is set with rennet and lactococcal starters, cut, pressed in cloth in pear-shaped moulds and brined for up to a day. After at least 45 days of ripening (30 for the small Bufón), the cheese is smoked over barkless birch wood until the rind turns ochre-yellow and oily. Made in 8 steps over 33 days. The longest step, ripen, turn and clean, takes at least 30 days (European Commission 2008). Salt is 14–17 % (European Commission 2008). Lactococcus lactis starters does most of the fermenting.
| Main step | at least 30 daysSet[ssc-spec2008] | Ripen, turn and clean |
|---|---|---|
| Temperature | up to 4 °CSet[ssc-spec2008] | Collect and chill whole milk |
| Salt | 14–17 %Set[ssc-spec2008] | Brine |
| Acidity | pH 5.8Measured[franco2023] | Keep cold, vacuum-packed or not |
San Simón is pressed in cloth into a tall pointed shape and smoked over barkless birch after it has ripened, which gives its oily ochre rind. Its neighbour Tetilla has the same Galician milk but is unsmoked and softer.
When made from raw milk, this is an uncooked pressed raw-milk cheese. ANSES advises pregnant women, young children, people over 65 and people with weak immunity to avoid raw-milk cheeses other than cooked pressed ones such as Comté. The label must say whether the milk was raw or pasteurised.
Hazards the sources name: Listeria monocytogenes, Salmonella and Shiga-toxin-producing E. coli (risks ANSES names for raw-milk cheeses).
Every number is labelled with how it is known. How this atlas is made
Legend traces the cheese to the Celtic hill-fort people of the Carba and Xistral ranges, and tradition says Romans shipped it to Rome. It was later used to pay rents and tithes to lords and the Church. San Simón da Costa is a parish of Vilalba, where the applicant cheesemakers were based; the PDO was entered in the EU register by Commission Regulation (EC) No 1229/2008 of 10 December 2008.
