Santarém cheese
Portuguese goat cheese
| Santarém | |
|---|---|
| Country of origin | Portugal |
| Source of milk | goat |
| Texture | semi-hard |
Santarém is a goat cheese from Portugal produced in several different regions, most notably in the Santarém district and in Serra de Santo António in the Ribatejo province of Portugal.[1] [2]
It is considered to taste best ripe after aging, in servings of between 50 grams to 100 grams. Best production practices call for its being preserved in good quality edible oil.[3]
See also
References
- ^ Juliet Harbutt. World Cheese Book. ̻2015. 352 pag. ISBN 9781465436054, ISBN 9781465436054
- ^ Christian Callec. Complete Encyclopedia of Cheese. 2002. 256 pag. ISBN 9789036615990, ISBN 9789036615990
- ^ Cookipedia.co.uk. "Santarém cheese suppliers, pictures, product info". Cookipedia.co.uk. Retrieved 2019-12-10.
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Portuguese cheeses
- Amarelo da Beira Baixa
- Azeitão
- Beira Baixa
- Cabra Transmontano
- Castelo Branco
- Évora
- mestiço de Tolosa
- Nisa
- Picante da Beira Baixa
- Pico
- São Jorge
- Serpa
- Serra da Estrela
- Terrincho
- Envendos
- Idanha
- Rabaçal
- Requeijão
- Santarém cheese
- Tomar
- Saloio
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