FORMAGGIO.IT

Il Portale del Formaggio

San Simon da Costa

E-mail: as_fontelas@wanadoo.es

INSTITUTO GALLEGO DE LA CALIDAD ALIMENTARIA

Pazo de Quià¡n, s/n - Sergude - 15881 Boqueixón (A Coruña) Telèfono:+34/881997726 Fax:+34/981546676

Cheese produced from cows' milk, with the following characteristics:

(a) Organoleptic characteristics:

» Shape: between pear-shaped and bullet-shaped, terminating at the top in a point.

» Rind: smoked, hard, inelastic, from 1 to 3 mm thick, yellowy-ochre in colour and somewhat

oily.

» Paste: fine texture, fat, semi-hard, semi-elastic and dense, between white and yellow in colour,

cuts easily, with characteristic aroma and flavour.

» Eyes: a small number of roundish or irregular eyes, varying in size but less than half the size of a pea.

(b) Analysis characteristics:

» Dry extract: minimum 55 %.

» Fat: minimum 45 % and maximum 60 % of dry extract.

» pH: between 5,0 and 5,6.

Cheese is marketed in two sizes:

» large, aged for a minimum of 45 days, with a final weight of between 0,8 and 1,5 kg and

measuring between 13 and 18 cm high,

» small or "˜Bufón', aged for a minimum of 30 days, with a final weight of between 0,4 and 0,8 kg

and measuring between 10 and 13 cm high.

The milk for cheeses covered by the "˜San Simón da Costa' Protected Designation of Origin is produced and the cheeses themselves are made in the geographical area of the District of Terra Chà¡, which is made up of the following municipalities, all in the Province of Lugo: Vilalba,

Muras, Xermade, Abadà­n, Guitiriz, Begonte, Castro de Rei, Cospeito and A. Pastoriza. The cheeses are made from raw or pasteurised, whole, natural milk from Galician blond, brown Swiss and Friesian cows and their crosses on guaranteed holdings entered in the register of the Protected Designation of Origin. The milk contains neither colostrum nor preservatives and

must meet the general requirements laid down by legislation.

The milk may not be subject to any form of standardisation and is correctly stored to prevent the

development of micro-organisms at a temperature of not more than 4 °C. Production of the  cheese must commence no more than 48 hours after milking. Production involves the following procedures:

Coagulation: this is induced using rennet, the active components of which are the enzymes chymosin and pepsin. The starter cultures used are the various strains of Lactococcus lactis, Streptococus cremoris and Streptococus lactis. The recovery and use of indigenous strains is promoted. The milk is coagulated at a temperature of between 31 and 33 °C for 30 to 40 minutes, except when raw milk is used, in which case these criteria are adjusted to 28 to 32 °C for 30 to 35 minutes.

Cutting: the curd is cut to produce grains of between 5 and 12 mm in diameter.

Moulding: the curd is placed in moulds of the shape and size required to produce cheeses with the characteristic properties of the certified product.

Pressing: the cheese is pressed in suitable presses for the time necessary, depending on the pressure applied and the size of the cheeses. The cheeses are wrapped in cotton cloth to facilitate elimination of the whey and produce a smooth rind.

Salting: the cheeses are immersed in brine with a concentration of between 14 and 17 % for a

maximum of 24 hours.

Ageing: large cheeses are aged for a minimum of 45 days after salting and small cheeses ("˜Bufón') for 30 days. The cheeses are turned and cleaned during ageing so that they acquire their characteristic properties.

Immersion in an anti-mould bath: this is an optional procedure involving immersing the cheeses in a bath of olive oil or other authorised product to inhibit the growth of mould.

Smoking: the cheeses are smoked for the time necessary to acquire their characteristic colour, ensuring that the cheeses do not come into close contact with the fire. Birch wood without bark is always used.

According to legend, the origins of "˜San Simón da Costa' cheese are to be found with the Celtic

tribes of the castreña culture in the mountains of the Sierras de Carba and Xistral. Tradition also has it that, during the Roman period, the cheese was shipped to Rome for its characteristic taste and long shelf-life. Later, it was used for paying rent and tithes to feudal lords and the Church.