Top 3 Azorean Natural Rind Cheeses

This hard cheese is produced exclusively on the island of Pico in the Portuguese Azores. The climate on the island, although quite harsh, is particularly good for raising cattle. Due to the fact that the island was separated from the mainland by long boat trips in the past, the only way to make use of the milk produced by the island's cattle was to produce cheese. Pico is made from cow's milk that's curdled with animal rennet. The curd is salted and formed into cheeses that are left to mature for a month in cold and humid conditions. Pico cheese is round, flat, and smooth with a yellow rind and a doughy white interior with a soft texture. Its fat content is about 50%, making it very moist, and it has a strong, salty flavor and an intense aroma. The cheese is traditionally consumed at the end of a big meal, ideally accompanied by Verdelho do Pico wine.Expand

This hard cow's milk cheese hails from the Azores. São Jorge cheese is still made from milk taken from free-grazing island cattle using traditional processing methods, and its wheel shape, size, and firm texture have been consistent for the past 200 years. The milk is curdled with animal rennet and the whey is extracted and salted before being pressed into cheese molds and left to mature. São Jorge cheese has a thick, smooth, dark yellow rind. The interior of the cheese is yellowish in colour with a smooth, semi-hard consistency. It has a pronounced, clean flavor with a spicy note. The cheese is widely used in dishes both simple and elaborate, and it is often used to add extra flavor to mashed potatoes or croquettes. Fondue made with São Jorge cheese is considered a delicacy. The cheese pairs quite well with both red wine and vintage Port.Expand

Omorro amanteigado is a soft cow's milk cheese originating from Faial island in the Azores. The milk is pasteurized and comes from Holstein and Simmental cows. The dairy is located near the natural reserve of Morro del Castelo Branco, and this cheese has been produced there since 2012 by Rui Caldeira and his family. Omorro is very creamy and buttery in texture, while the flavor is slightly tangy with savory notes. The cheese can be sliced, but its top can also be peeled off and the gooey interior can be used as a decadent dip. Apart from the flagship cheese, there are also versions flavored with hot peppers and garlic-and-parsley.Expand