São Jorge Cheese – São Jorge Island

Manufactured on São Jorge Island, in the Azores Archipelago, the São Jorge cheese is considered by many to be a masterpiece, with a flavor that is completely unique compared to other cheeses.

The highlight is its production from raw milk, unlike other cheeses made from pasteurized or filtered milk.

Since 1986, the production area of São Jorge cheese has been restricted solely to São Jorge Island, as established by the Regional Regulatory Decree No. 24/86/A, which created the São Jorge Cheese Demarcated Region. Additionally, the product is registered under the Protected Designation of Origin (PDO) regulations for the production of São Jorge Cheese.

Photo by http://amaieurope.org

São Jorge cheese is classified as a hard or semi-hard cured cheese, with a clean taste, slightly spicy, and a strong aroma. Its success has made this product internationally renowned, standing out from other cheeses produced in Portugal. If you are planning to visit São Jorge Island, you must – without a doubt – try this delicacy, although you can also find it on the other islands.

History of São Jorge Cheese

Historians report that São Jorge cheese began to be produced in the mid-15th century, around the time when São Jorge Island was discovered. The production was encouraged by the Flemish community, already experienced in producing foods such as meat, milk, and dairy products. The island’s climate was quite similar to their place of origin, which positively influenced the creation of this wonderful cheese.

Thanks to the patriotism and dedication of the people of São Jorge, these characteristics remain essential in the process of making São Jorge cheese to this day, using artisanal methods and traditional ingredients. It is estimated that approximately 1,800 tons of cheese are produced annually on São Jorge Island.

Made exclusively from raw cow’s milk and with a minimum curing time of 3 months, the flavor of São Jorge cheese varies depending on its curing time. The formats available to consumers include whole, quarters, slices, rolls, and grated. São Jorge cheese is one of the main economic drivers of São Jorge Island.

Photo by https://alivetaste.com

Visiting the São Jorge Cheese Factory

When visiting São Jorge Island, we highly recommend a visit to see how São Jorge cheese is made. Visit UNIQUEIJO, located in Beira, in the municipality of Velas, to observe the entire process up close.

The visit is conducted with a guide, who will explain the production of the famous São Jorge cheese, from the arrival of raw milk to the final product. It’s definitely worth the visit – the experience is amazing.

Location on the Map

Contacts

Canadinha Nova, Beira
9800-501 Velas, São Jorge
Phones: 295 438 377 / 295 438 274
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Interesting Facts

For those curious, the raw milk is curdled using animal rennet, and then whey is added. Later, the whey is removed, and refined salt is added. This is followed by filling the molds, where a numbered casein seal and a producer’s code are placed on the ends.

This process allows for the identification of the cheese’s age, manufacturer, and other important quality control information.

The curd is then pressed and rested for 30 days at room temperature. Finally, the cheese undergoes a minimum of 60 more days of maturation, now at a controlled temperature of 12 to 14°C and relative humidity of 80 to 85%.

And there you have it, São Jorge cheese is ready for consumption!

Here’s a tip: São Jorge cheese paired with red wine is a great choice, and if it’s vintage Port, even better. Enjoy!