|It made from cow's milk, in an artisanal way, pasteurizing the milk in the curd vat itself, in the bain-marie and through the open pasteurization system, a form of elaboration that is then noticeable in the taste of the cheese.
A philosophy of work without haste.
Don Gabino's cheese also goes through a process of smoking, with birch, as tradition dictates. The end result is a creamy cheese, with a strong smoky aroma, a delight that in 2020 was selected as the Best San Simón Cheese.
In each cut of this cheese different textures can be observed, due to the external form of the cheese, from the hardest texture of the outside, to a more tender heart.