History
THE TRADITION BEGINS
Don Santiago Bessone was a rural laborer who found in cows the key to progress.
In 1941, he got a job as a dairy farmer, reaching the remarkable feat of milking 1,600 liters of milk daily by hand. After several years of learning the trade, he became independent and started his journey as a producer, thanks to a loan of some cows and tools from his former employer.
THE BEGINNINGS
Since then, our company has experienced constant growth. By the early 1980s, we already had 1,000 hectares of land and new machinery dedicated to dairy production and agriculture.
In 1991, our family decided to add value to their work and took a big step by opening the cheese factory.
DEVELOPMENT
The passion for dairy farming and cheese production has fueled the development of Tambo Don Santiago.
We have incorporated a direct seeding system and precision agriculture, artificial insemination for our cows, and staff training through visits to Canada, Brazil, and the USA to improve our facilities.
We care for our beloved animals with a milking system that reduces noise and protect the environment with a water reuse project for effluents.
The company has grown thanks to teamwork and the support of its community—the people who work at Don Santiago.
THE FUTURE
Many challenges still lie ahead. Today, we are the third generation of a dream we continue building, which requires constant evolution. Our vision is to be a benchmark in cheese production for quality, flavor, and aroma, contributing to the development of the global cheese culture.
The Factory
FACILITIES
It is the final link in our production, where the daily work comes to fruition.
Our cheeses are made in the best facilities to achieve excellent results. Our staff receives ongoing training, and we have a laboratory to analyze the milk obtained, ensuring the quality and safety of the final product.
Our master cheesemaker brings all his artistry to achieve the perfect flavor in each preparation. With patience and dedication, we wait for the optimal maturation of every cheese.
We take pride in having a factory authorized by SENASA (National Service for Agri-Food Health and Quality) and certified in Good Manufacturing Practices.
The Field
LOCATION
Don Santiago is located in Calchín, Córdoba province, in the Pampas region.
It features an almost perfect plain with fertile soil and a climate ideal for growing and harvesting feed for our animals, which produce milk of exceptional quality.
The Dairy Farm
ESTABLISHMENT
Our farm has three dairies that provide all the main ingredient for our cheeses. Year by year, we have added new infrastructure and technology to implement good agricultural practices.
Our animals are continuously monitored by professionals, attending to their daily diet, vaccination, care, and welfare. Today, we have over 900 dairy cows, producing approximately 33,000 liters daily.