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It’s produced from cow milk is S. Jorge Island in Azores. The process of
cure goes from one to three months and its mass is consistent,
with little holes and a straw-yellow colour, reminding
the fine english cheese, cheddar. It’s shaped in big
cylinders with a weight of five to seven kilograms.
It’s a cured cheese with firm consistence, yellow paste,
hard or half-hard, with little irregular holes spread
in the mass which has a breakable structure, obtained
by the making of serum and pressing after coagulation
of whole and raw cow milk produced in the island. Its
rind has hard consistence smooth and well formed, dark
yellow colour, sometimes with brown-reddish spots and
covered or not, with paraffin. The smell and flavour
have a strong "bouquet", clean and lightly
spicy.
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