Facts About São Jorge cheese
São Jorge Cheese is a delightful semi-hard to hard cheese hailing from the picturesque island of São Jorge in the Portuguese Azores. This cheese is particularly special—it has received certification as a Região Demarcada do Queijo de São Jorge and is regulated as a Denominação de Origem Protegida (DOP), a testament to its unique characteristics and exceptional quality.
The history of São Jorge Cheese begins with the island's first settlers, who brought their domesticated cattle. The lush pastures and abundant milk supply led naturally to cheese-making as a method of food preservation. Flemish settlers also significantly influenced the local cheese-making techniques, contributing to the development of the cheese we know today.
By the 18th century, São Jorge Cheese had adopted its distinctive cylindrical wheel shape. In 1986, it received official protection with the establishment of the Região Demarcada do Queijo de São Jorge and its recognition as a DOP product.
The process of making Queijo São Jorge is meticulous. It begins with raw cow's milk, which is coagulated into curd. This curd is then shaped into circular wheels and left to mature for several months. Only the finest wheels pass rigorous quality control inspections before reaching the market.
What makes Queijo São Jorge truly stand out is its exclusive production on the island of São Jorge. It boasts a firm consistency with a yellowish tint and is aged for at least three months, contributing to its distinctive flavor and texture.
The cheese must adhere to strict standards regarding moisture content, fat content, shape, rind appearance, texture, aroma, flavor, weight, and maturation conditions. Typically, the wheels weigh between 8-12 kilograms and must mature either naturally or in climate-controlled environments for a minimum of three months.