São Jorge Cheese
São Jorge Cheese
© Denzil Green
São Jorge Cheese is made from unpasteurized cow's milk on the island of São Jorge in the Azores.
It is firm but supple, with small holes inside the cheese. The cheese is a pale gold colour, with a natural rind that is a deeper gold colour.
The cheese has a peppery, grassy aroma and taste. As it ages, it develops a mild, mouth-puckering sourness after-tone and becomes more crumbly. It also has a musty flavour or aroma, which can be described variously as earthy or barnyardy. Somehow, though, the combination of both tastes very fresh.
This is a farmhouse cheese made at many small farms. The wheels will be between 7 and 12 kilos in weight, and be aged 3 to 5 months.
The association "Confraria do Queijo de São Jorge" promotes the cheese.
Can be used in cooking, though Portuguese cuisine does not traditionally cook with cheese.
The cheese received a European PDO in 1996.
Firm CheesesBattelmatt Cheese; Beaufort Cheese; Bergkäse; Bitto Cheese; Brick Cheese; Clonmore Cheese; Coolea Cheese; Emmenthal Cheese; Etorki Cheese; Farmhouse Cheese; Firm Cheeses; Fontina Cheese; Gloucester Cheese; Gouda Cheese; Halloumi Cheese; Havarti Cheese; Hoop Cheese; Isle of Mull Cheese; Kambera Cheese; Killeen Cheese; Lamb Chopper Cheese; Longhorn Cheese; Lord of The Hundreds Cheese; Manchego Cheese (Spanish); Mitzithra Cheese (Aged); Mozzarella (North American); Muenster Cheese; Murcia al Vino Cheese; Murcia Cheese; Pinconning Cheese; Provolone Cheese; Qurut; Raclette Cheese; Raclette Jurassienne; Red Leicester Cheese; Royal Windsor Red Cheese; Salers Cheese; São Jorge Cheese; St George Cheese; Sussex Yeoman Cheese; Tomme d'Abondance; Windsor Red Cheese
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