Produced in a small artisanal and private factory, and using only the milk produced by around 50 cows, Canada cheese, with hard or semi-hard paste, has an unmistakable spicy aftertaste after 60 days of curing. Made with raw milk, rennet and salt, it has the particularity of being small, weighing between 2.5 and 3.5 kg. It is sold on almost all the Azores islands and in some gourmet stores on the Portuguese mainland.