D.O.P. San Simón Bufón


Made with whole pasteurized cow\'s milk of the Galician blonde, brown Alpine Friesian breeds and their crosses. Semi-cured cheese with pressed paste, dried for 30 days and smoked with birch wood.

Call us for more information

+34 982525788


Production Zone

A Terra Cha, located in the northern half of the province of Lugo (Galicia, Spain)


Product Presentation

Labeled units of about 0,4-0,8 kg. and 10 to 13 cm tall. Top or bullet shape, the top ends in a peak.


Sensory Features

Smoked, hard and inelastic bark, 1 to 3 mm. thick, yellow-ocher and somewhat greasy. Pasta with a fine, greasy, semi-hard and semi-elastic texture, white to yellow in color, smooth to the cut with characteristic aroma and flavor. There will not be many eyes, round or irregular in shape, of variable size but less than a pea.



* The San Simón Bufón cheese, like its big brother, San Simón da Costa, is a very versatile cheese, both can be eaten with walnuts or honey or alone, since due to its mild acidity and subtle sweetness at the same time, mixed with the delicate touch of smoke, they provide an exquisite flavor. * In our region, entrecots and scallops with San Simón da Costa cheese are famous. * It is recommended to accompany it with a red wine preferably mencia.



Minimum Fat Matter: 45% Dry Extract: 58% F.M./D.E.: 48%



Formerly, when the cheeses were made entirely by hand in the houses of the farmers of San Simón, they had the custom that when there was leftover pasta from the production of large cheeses they made smaller cheeses called Bufóns. These Jesters in most cases were intended as gifts especially for children who saw in these tiny cheeses a delicious, friendly and fun food.
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