Description

Produced with raw sheep milk. Its a DOP cheese (Protected Designation of Origin). A semi hard cured cheese with a color between white and yellow. Its production involves the coagulation of raw milk, after which it proceeds to the draining of the curd slowly using a vegetal rennet, the thistle infusion. Outside can be soft after manufacture, hardening with time. Emanates a pronounced aroma, with a slightly acid aftertaste.

Apart from Nisa municipality, in the Alentejo, this cheese is also produced in the municipalities of Castelo de Vide, Crato, Portalegre, Marvão, Arronches, Alter do Chão and Monforte.

Awards
2009 Silver medal in National Traditional Cheese Contest for qualified cheese.
2008 Considered one of the best 100 world cheeses by "Wine Spectator".
2001 Silver medal in Berlim green fair among 178 cheeses from all Europe.

History
The history of this company began in 1918 in Castelo Branco, a rich pastureland, where the Santiago couple created herds of 300 sheep, producing about 50 liters of milk per day, at that time.
With four production units in Portugal - Montemuro (Mafra), Monforte (Portalegre), Maia (Oporto) and Palmela (Setúbal), Santiago Cheese takes responsibility in collection, production, packaging and distribution of all their products, which ensures the highest quality pattern of cheese that come to the table of all Portuguese. Santiago produces about 150,000 cheeses daily holding about 70% market share, owning more than 50 references between fresh cheeses, cured and sliced.

Today, Santiago cheese,with nearly 100 years of history in the production of national cheeses, reaches over 70 products on the market and proud to be leader in the fresh cheese segment. Santiago is also a reference in the segment of aged cheeses, especially with regional products.