São Jorge Cheese

2 September, 2020Azores

The domestication of cattle is something that makes the Azores a special place, mainly because cattle in the Azores are raised freely and not in captivity. It is from this domestication that the increasing use of milk and products derived from it and, consecutively, their consumption takes place. As they say, “eating habits strongly express the culture of people.

It is in this sense that today we will talk about the Cheese of São Jorge DOP (Denomination of Protected Origin). Cheese from São Jorge is already an internationally known product and its qualities absolutely differentiate it from other Portuguese cheeses.

It is reported that the production of this cheese began shortly after the discovery of the island of São Jorge and that its manufacture was encouraged by the Flemings, who were very experienced in producing this type of food. They found in São Jorge an ideal climate very similar to its origins, which was perfect for the production of the cheese.

The cheese has some distinctive characteristics that come from the climate of the region that, originating pastures of various cultures, influences in a very positive way the quality of the milk. On the other hand, its production method, which hasn’t changed for about 500 years, highlights, even more, the uniqueness of this product. Also, the fact that it is produced with raw milk, makes its flavour enhancement and is much stronger, even having a spicy aroma.

The manufacturing process of Queijo São Jorge DOP is done through raw milk, which when it enters the factory, is cleaned to remove its impurities and then heated to a temperature of 31 degrees.

After the desired temperature is reached, the whey from the previous day and the animal rennet are added. During coagulation, there are modifications of the milk by the action of proleolitic enzymes. After one hour, a first slow cut occurs, and ten minutes later, a second cut. After this step, there is agitation, cooking and pressing for almost 3 hours at 35º degrees and then partial desorption. Here the serum is removed and will be used the next day.

The cooling phase is followed up to 30º degrees and then the manual work of the curd is started in order to obtain grains the size of the corn grains. Soon after the salting, the moulding is done in typical shapes, covered with a thin cloth and the caséina seal is placed.

In the last stage of production, the cheese maturation phase takes place, which lasts at least 4 months, with several turns, scrapings, rotugalens and paraffining.

During the cheese maturing, enzymes act and provide the unique flavour and aroma of the cheese.

Until its commercialization, the cheese is submitted to tests and preparation so that its quality is assured and so that it reaches your hands in the maximum plenitude of its singularity.

After this whole process, we are ready to consume the typical and traditional cheese of the island of São Jorge, one of the most emblematic products of the Azores.

Stop by the Azores and taste this cheese, because the best of the Azores is here!