Monday, February 08, 2010

Happiness, among many other things, is discovering that the block of San Simon cheese I purchased from Santiago de Compostela last May is still edible. It's got a semi-hard cheese which has a mildly creamy smoky taste, somewhat similar to Applewood, and doesn't take too well to being nuked in a microwave.

Its unsmoked equivalent is called Tetilla, so called because it resembled a nun's breast.

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