Galicia Archives | Cheese Atlas https://thecheeseatlas.com/tag/galicia/ Best Cheeses of the World Sat, 06 May 2023 23:42:07 +0000 en-AU hourly 1 https://wordpress.org/?v=6.9.4 https://thecheeseatlas.com/wp-content/uploads/2021/08/Small_LogoMark-PepperStem.png Galicia Archives | Cheese Atlas https://thecheeseatlas.com/tag/galicia/ 32 32 196917962 San Simón https://thecheeseatlas.com/cheese-profiles/san-simon/ https://thecheeseatlas.com/cheese-profiles/san-simon/#respond Mon, 18 Jul 2022 06:15:06 +0000 https://thecheeseatlas.com/?p=31017 The smoked cheese from Galicia

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Some cheeses stand out because of their aroma. Others stand out because of their flavour. San Simón stands of because of both, and also its unique shape. Read on to discover this smoked cheese from Spain.

Cylindrical San Simón Spanish smoked cheese
Cylindrical San Simón - San Simón Da Costa

Where does San Simón come from?

While it might not be as well-known as Manchego or Mahón Curado, this Galician cheese is definitely just as spectacular. This traditional smoked cheese originates from Galicia in north-western Spain. To this day, artisanal cheesemakers make it using local milk and unique tear-drop shaped conical moulds. Once the cheese is shaped, they smoked it on birch wood for up to 90 minutes.

What does San Simón taste like?

After maturing for 2 months, the cheese develops a natural rich ochre rind around a semi-firm paste. More often than not, the interior of the cheese presents with small opening and is pale yellow in colour. Overall, it has a fairly mild flavour with notes of butter and delicate smoke.  

How to serve San Simón

It can be enjoyed with fruit-based desserts. Serve with celery, fresh bread, hazelnuts or green apple tart. Furthermore, San Simón melts spectacularly and adds great flavour to casseroles and grilled cheese sandwiches. Serve as part of tapas with chorizo, olives and Marcona almonds. Finally, you can pair this gorgeous cheese with a glass of a local white wine or brut Cava. 

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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]]> https://thecheeseatlas.com/cheese-profiles/san-simon/feed/ 0 31017 Arzúa-Ulloa: Spain’s Party Cheese https://thecheeseatlas.com/cheese-profiles/arzua-ulloa/ https://thecheeseatlas.com/cheese-profiles/arzua-ulloa/#respond Fri, 17 Jul 2020 23:19:16 +0000 https://thecheeseatlas.com/uncategorized/queixo-do-pais/ Arzúa-Ulloa is a soft cheese that originates from Galicia, Spain. For centuries, local artisans have made this cheese using either raw milk.

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Oozy small white Arzúa-Ulloa cheese from Spain

About Arzúa-Ulloa

Arzúa-Ulloa is a soft cheese that originates from Galicia, Spain. For centuries, local artisans have made this cheese using either raw or pasteurised milk.

Actually, this cheeses bears a DOP stamp which protects its geographical location of origin. Furthermore, the regulating body restricts its production to the milk from local Rubia Gallega, Pardo Alpina and Frisona breeds and their crossbreeds.

However, it is also available internationally as Queixo do Pais, which translates for “cheese of the land”.

Protected by DOP stamp

Moreover, the DOP also controls every step of the cheesemaking process, from coagulation with rennet to maturation. The minimum ripening period is 6 days for the young cheese and 6 months for the aged version.

Arzúa-Ulloa is typically shaped like a convex lens and has a very thin and elastic edible rind. Underneath, its soft pâte is straw coloured and usually quite compact. The young cheese has a milky aroma and flavours reminiscent of yoghurt, vanilla and walnut.

On the other hand, the aged version is much sharper with a slightly bitter aftertaste.

How to pair Arzúa-Ulloa

Grab a packet of artisanal Piquitos (bread sticks), congregate around the table and dig into the wheel of cheese to scoop out your bounty.

Leave at room temperature for at least 24 hours before serving. The pâte has to be very soft and almost oozy.

Thank you for reading

Thank you for reading this post about yet another amazing artisanal cheese. Have you tried this cheese before? Drop us a comment below with your thoughts.

If you enjoy learning about new cheeses, you can subscribe to our newsletter below. You will hear from us about once a week as we share new cheese profiles with you.

Finally, keep scrolling to find some more cheeses and recipes that have been recommended for you. Keep it cheesy!

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