São Jorge DOP

This verdant island sits in the middle of the Atlantic, where cows graze on its lush pastures overlooking the azure waters. About 20,000 of them are milked by hand twice a day to produce this 22 pound raw milk cheese. The evening milk gets delivered to the cheese plant around 8:30 at night and cheese is produced into the early morning; more cheese is made after the morning milking. Cooked-curd and pressed, São Jorge is cheddary, with tangy, spicy undertones.  Only one dairy makes the DOP cheese, which can be sold at 3, 4, and 7 months.  We stock the 4 month cheese and have the 7 month available as a preorder.