Produced on the Pico Island, on the Archipelago of Açores, traditionally in the districts of S. João (it was in fact known for some time as S. João do Pico Cheese), S. Roque, Piedade, Lajes and Ribeira, this cheese is made from cow's milk curdled with animal rennet and aged for about three weeks. It is cylinder-shape, about 3 cm high, 17 cm in diameter and weighs between 700 and 800 g. White-yellow and soft paste, with eyes and very smooth, the Pico Cheese has a lively and somewhat salty flavour.
Queijo de S. Jorge - St. Jorge Cheese
Made of raw cow's milk curdled with animal rennet. Shaped as a sort of wheel-type big cylinder between 10 to 15 cm high, its diameter varies between 25 and 35 cm and its weight between 8 to 12 kg. Hard, straw-yellow paste with many tiny irregular holes, brittle, with an individual flavour and slightly spicy touch. Minimum aging three months. The production area is that of the whole Island of São Jorge, Açores.