Sao Jorge Cheese
Sao Jorge comes from the island of the same name in the central group of the archipelago of the Azores islands. The Sao Jorge Island is composed of a narrow mountain whose northern side falls to the sea forming impressive cliffs. The island is home to vast, lush fields of natural grass pastures, which are grazed by countless cows. These cows provide the milk that runs the island’s dairy industry. Milk from these cows makes the world-famous Sao Jorge cheese. Considered the best cheese of the Azores, Sao Jorge cheese has gained an international reputation too, and it is now exported all over the world. Sao Jorge is also known for its traditional meat and fish dishes. It has exclusive rights to the cockles that are caught in the waters of a lake called the Caldeira de Santo Cristo. Sao Jorge is also known for its sweets like escquecidos, suspiros and cavacas.
Sao Jorge has a spicy flavour, which it acquires over time, and it is this flavour, which makes it a tasty snack. The cheese is made in batches weighing 7 to 12 kilograms each. It consists of a hard or semi hard paste and its hard inedible rind gives way a lighter coloured interior filled with tiny, irregular holes. The cheese has a poweful aroma and a spicy taste, which lends itself well to salads and sauces. Cheese connoiseurs swear by its incredibly versatile, slightly peppery undertones.
The process of making Sao Jorge is an ancient one, which has been passed down from generation to generation. It is made from unpasteurised milk and is still made in the traditional Flemish way. Sao Jorge is made in numerous farms dotted in and around the island and each farm while still following traditional methods, lends the cheese a flavour, which is distinct to the farm. A trip to the island definitely warrants a trip to each of these farms, if only for the novelty of tasting the same cheese made in the same way, but with a difference in taste which is barely noticeable but still very much there. The cheese curds from the unpasterurised milk are stirred gently by hand before they are salted. They are then scooped into moulds and pressed in presses made from cinderblocks. They are then aged for several months in rooms kept at a constant temperature. This aging process is what gives the cheese its distinctive, almost cheddar like texture and flavour.
Sao Jorge has a taste, which is mellow and creamy. It is grassy and earthy and has a slightly tangy, fresh milk flavour. The cheese is versatile and works very well when made into sauce. It is also great as a snack and is delicious cut up into chunks and served with a salad. Some people also prefer eating the cheese with a crusty baguette thus enjoying and appreciating the taste better. Sao Jorge is a tyoe of cheese, which can also be used in pizzas or eaten with a soft roll and butter. Even by itself, the cheese does well as part of a cheese board. This cheese is so versatile that it is also at home in a grilled sandwich, which other cheeses cannot usually do. It is a great accompaniment to pork and tastes very good when used with dill.
- Ayesha Sruti Ahmed
Tags: cheese, milk, milk products, sao jorge
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