Santtum
Why did we decide to launch the Santtum brand?
Because we don't want to confuse consumers. Until now we used the brand QUESOS EL PASTOR For all our products, as our catalog is so extensive, we generated confusion among some families of cheeses.
Image enhancements only affect design and Quesos El Pastor will continue to sign the product.
Santtum is our brand for pressed pasta cheeses made with blended from cow, sheep and goat milk in all its formats and types of cut. A brand that provides quality and with a flavor highly appreciated by our consumers thanks to the high proportion of sheep and goat milk.
It is also covered by the guarantee mark Land of Taste.
Within this range we find cheeses with different maturations.
El cured blended cheese is special. Neither very strong nor very soft, it has a great flavor due to its high percentage of sheep and goat milk in its blended and its long curing. Ideal for appetizers, it has a mild odor, with hints of fresh milk aroma, with a creamy texture on the palate.
Our cured blended cheese has different Medals:
- World Cheese Awards | Super Gold | 2017.
- Global Cheese Awards | Silver | 2017
The organoleptic characteristics of this cheese are:
- Maturation: 150 days (+/- 30 days)
- Odor: Very soft, characteristic of cured blended cheese
- Taste: Lactic flavors, with aromas of fresh milk
- Texture: Compact, slightly friable
El semi-cured blended cheese It is a cheese of great consumption, made with pasteurized milk of cow, sheep and goat, ideal for young and old, it is highly nutritious and recommended. It is a cheese that is not excessively tender and at the same time hard. Exquisite on the palate and recommended for making a large number of cooking recipes.
Organoleptic characteristics are:
- Maturation: 75 days (+/- 10 days)
- Odor: Soft, characteristic of semi-cured blended cheese
- Taste: Lactic flavors, with aromas of fresh milk
- Texture: Creamy on the palate
El tender blended cheese It is made with pasteurized cow, goat and sheep milk. It is liked for its freshness and its great flavor, despite its short cure. Ideal for desserts, for light dinners and of course for all kinds of salads.
The organoleptic characteristics are:
- Maturation: 7 - 17 days
- Odor: Very soft, characteristic of tender blended cheese
- Taste: Lactic flavors, with aromas of fresh milk
- Texture: Creamy on the palate
You can find these cheeses in different formats, in pieces of 3 kg, in halves, in mini, baby, wedges, sliced and in pre-cut lids.
