Queijo São Jorge is produced exclusively with raw, dairy milk, produced on the island of São Jorge.
The milk is coagulated into curd, after catalysing by acidification, from a lacto-serum obtained from previous manufacturing.

The curd thus achieved is left to stand until the mass has reached the desired consistency, then extract locto-serum, focusing on the dry mass, to which is added refined good quality salt, at the ratio of 2.8% by weight.
The curd is formed into circular wheels, which consecutively numbered and a code assigned to each producer, which allows you to determine the age, manufacturer and other elements required for final quality control of the cheese.

The cheese is then dried in chambers to cure at ambient temperature over the following months, then on to acclimatized chambers, where they remain for the 90 days.
Special editions of the cheese have been produced with cures of up to 36 months.

The cheeses after this process are selected for their quality and respect for the certification requirements, passing through a chamber of tasters, and then warehoused at low temperatures until sold to the market.
Queijo São Jorge is produced exclusively with raw, dairy milk, produced on the island of São Jorge. The milk is coagulated into curd, after catalysing by acidification, from a lacto-serum obtained from previous manufacturing.
The curd thus achieved is left to stand until the mass has reached the desired consistency, then extract locto-serum, focusing on the dry mass, to which is added refined good quality salt, at the ratio of 2.8% by weight. The curd is formed into circular wheels, which consecutively numbered and a code assigned to each producer, which allows you to determine the age, manufacturer and other elements required for final quality control of the cheese.
The cheese is then dried in chambers to cure at ambient temperature over the following months, then on to acclimatized chambers, where they remain for the 90 days. Special editions of the cheese have been produced with cures of up to 36 months.
The cheeses after this process are selected for their quality and respect for the certification requirements, passing through a chamber of tasters, and then warehoused at low temperatures until sold to the market.
São Jorge cheese