Fourth generation cheesemaker Javier and his wife Sonia make this teardrop shaped cheese in the dairy next to their home in Lugo, Galicia. It’s a tiny operation with only 4 employees, and the care with which they make this award-winning cheese is very apparent. Javier waits until the end of the process to smoke the cheese with birch wood for up to 90 minutes. It develops a lovely caramel colored exterior, a golden interior with tiny eyes and a subtle smoked flavor. Javier says the aroma reminds his customers of a time gone by, when their food was cooked over a wood-fired flame. We couldn’t agree more.

Pronunciation: sahn see-MOHN
Cheese type: Semi-Soft, Smoked
Milk type: Pasteurized Cow
Breed: Frisona, Pardo-Alpina, Rubia Gallega
Origin:Galicia, Spain
Aging: Minimum 3 months