Maturation: minimum 3 months
Cheese Type: Uncooked, Pressed cheese
Sao Jorge cheese PDO gets its name from the island of São Jorge, part of the Azores archipelago, where the cheese comes from. Created in the 15th century by Flemish people, the cheese keeps following the traditional method of making off and is produced by three dairies in the island but only one has been recognized with a PDO certification.
Made from raw cow milk and aged for three to seven months, Sao Jorge PDO has a semi-hard paste with a nice hay colour. Buttery on the palate, it features a spicy and rustic bouquet of flavours.
Sao Jorge is quite versatile, ideal for sauces, diced into salads, in sandwiches or just as part of a cheese board. It pairs with full-bodied red wines such as Port or a Rioja red.
Red wines (Saint-Estephe, Pomerol),
White wine (Vouvray, Condrieu),
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Cheese Club Team