Traditional, farmhouse and creamery, semi-soft cheese made from cow's milk. The cheese has a pear shape with glossy and is named after San Simon de la Cuesta in the northwest of Spain. San Simon is lightly pressed, then smoked. It has a supple, open consistency and an attractive, polished rind, which ranges in colour from honey to reddish-brown. The smoke gives the cheese a woody taste to add to the buttery quality and slight acidity from the milk. It is coagulated at 87 degrees F and salt is added. The curd is transferred to pear-shaped moulds. After a day the forms are immersed in hot whey. After two weeks the cheeses are smoked.