This is a popular smoked Spanish cheese. It is made from cow's milk in the region of Galicia, which is owned by a group of Celts. The area where the cows graze has rich, lush green pastures that help give San Simon a delicious, creamy buttery texture. Shaped like pear (or some would say, like a certain part of the female upper body), it has a thin brownish rind, and a mild flavor. This versatile cheese is great on its own, and sublime when paired with fresh fruit or served as a dessert cheese. This cheese is smoked for 2 weeks before it is ready for sale.