📝 About This Recipe
Hailing from the mist-covered volcanic pastures of São Jorge Island, this legendary Portuguese cheese is a masterpiece of raw cow's milk and tradition. It boasts a firm, crumbly texture and a complex, piquant profile with notes of black pepper, wild herbs, and a buttery finish. This recipe guides you through the traditional 'PDO' style process, capturing the spirit of the Atlantic in a golden wheel of aged perfection.
🥗 Ingredients
The Milk Base
- 100 liters Raw whole cow's milk (Must be high quality, fresh, and unpasteurized for authenticity)
- 500 ml Natural Whey Starter (Pingo) (Reserved from a previous day's batch of cheese)
Coagulation and Seasoning
- 25-30 ml Animal Rennet (Liquid form, strength 1:10,000)
- 2.5 kg Fine Sea Salt (Used for dry salting the exterior)
- 100 ml Warm Water (To dilute the rennet)
Equipment Essentials
- 1 piece Large Copper or Stainless Vat (120-liter capacity)
- 1 piece Cheese Sword (Lyre) (For cutting the curd)
- 1 piece Wooden Cheese Press (Traditional lever style)
- 1 piece Cincho (Cheese Mold) (Adjustable circular band)
- 3 meters Cotton Cheesecloth (Food grade)
👨🍳 Instructions
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1
Filter the fresh raw milk into your large vat, ensuring it is at a natural temperature of roughly 30-32°C (86-90°F). If it has cooled, heat it very gently over a low flame.
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2
Incorporate the 'pingo' (whey starter) into the milk, stirring thoroughly with a long paddle for 5 minutes to ensure the natural cultures are evenly distributed.
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3
Dilute the liquid rennet in 100ml of warm water. Pour it into the milk in a steady stream while stirring in a figure-eight motion for 2 minutes.
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4
Stop the motion of the milk and let it rest undisturbed for 45 to 60 minutes. You are looking for a 'clean break' where the curd separates cleanly from the blade when sliced.
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5
Using the cheese sword or lyre, cut the curd into small grains, roughly the size of a grain of rice or small lentil. This small size is crucial for the hard texture of São Jorge.
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6
Slowly increase the heat to 35-38°C (95-100°F) while gently stirring the curds. This 'cooking' phase helps expel the whey and toughen the curd particles.
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7
Allow the curds to settle at the bottom of the vat for 15 minutes. Using your hands, gather the curd mass under the whey and press it together into a large ball.
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8
Transfer the curd mass into the 'cincho' (mold) lined with a clean cheesecloth. Ensure the curd is packed tightly to avoid air pockets.
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9
Place the mold in the press. Apply light pressure for the first hour, then increase to heavy pressure (roughly 4-5 times the weight of the cheese) for the next 24 hours.
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10
Remove the cheese from the press and take off the cloth. The cheese should be firm and hold its shape. Place it in a cool, humid room (12-14°C) for the first stage of drying.
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11
Begin the dry salting process. Rub the entire surface of the wheel with sea salt every day for about 20-30 days, turning the wheel daily.
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12
Move the cheese to the aging cellar. Let it mature for a minimum of 3 months (mild), 4-7 months (standard), or up to 12 months for a spicy, 'picante' flavor.
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13
During aging, brush the rind weekly to remove excess mold and maintain the characteristic dark yellow, smooth exterior.
💡 Chef's Tips
Always use the highest quality raw milk possible; the flavor of São Jorge comes directly from the cows' grass-fed diet. Maintain a constant humidity of 80-85% during aging to prevent the rind from cracking. If the cheese develops blue mold inside, it usually means the curd wasn't pressed tightly enough; ensure your press is heavy and balanced. Don't rush the aging! The characteristic 'burn' or spiciness of São Jorge only develops after the 4-month mark. When salting, use coarse sea salt for a more traditional texture on the rind.
🍽️ Serving Suggestions
Serve at room temperature with a glass of fortified Pico wine (Verdelho) or a full-bodied Alentejo red. Pair with 'Bolo Lêvedo' (Azorean sweet muffins) and a dollop of spicy red pepper jam (Massa de Pimentão). Slice into thin wedges alongside cured 'Presunto' and local walnuts for a classic Portuguese petisco board. Grate the aged version over traditional Azorean soups or use it to finish a rich seafood risotto.