São Jorge Cheese went from being a mere accompaniment to meals to becoming an ingredient in various gastronomic innovations. In older times, cheese accompanied soups: from Almeice; of Milk; of coffee; of Beans. And even today it is revealed as a fundamental food: in typical Açordas and in the Stewards and Festivities of Divino Espírito Santo.
Not only is the cheese used, but the rennet itself is also used to make the typical Bolos de Coalhada, a specialty of Santo António at the table of Divino Espírito Santo.
Over time, cheese stopped being simply an accompaniment and became a main ingredient in new gastronomic recipes. The gastronomy of Queijo de São Jorge has been the subject of reinvention, especially by the renowned Chef José-Maria Moreira who, in his book, proposes recipes such as:

- Sausage and Cheese Ball;
- Vazia Steak with Fennel and Cheese Sauce;
- Rice Cakes with Cheese;
- Seafood Shell with Cheese;
- Yam Dumpling with Cheese Crunch;
- Cheese and blackberry jam tartlets;
- Warm São Jorge Cheese with Figs.

Chef's and Food Bloggers

Discover the recipes with Queijo São Jorge from chef Moreira and food bloggers Patrícia Cheio and Sara Loureiro

Chef Moreira

- Bacalhau com natas
- Quiche legumes da época
- Pudim
- Arroz de Pato
- Peito de frango recheado
- Caril Frango
- Croissants
- Confraria Queijo

Patrícia Cheio

- Food With a Meaning

Sara Loureiro

- Bolo de Especiarias com Chantilly e Queijo S. Jorge Dop
- Couve Lombarda Recheada
- Queijada de Especiarias e Espécies com Creme de Pasteleiro de Cebola e Queijo S. Jorge DOP
- Tarte de Espargos, Bacon e Cogumelos
- Bruschetta de abóbora assada, queijo de S.Jorge e chutney de laranja e cardamomo
- Couve-Flor Assada com Bacon, Cogumelos e Queijo S. Jorge DOP
- "Pizza" de Alheira e Azeitonas em Beringela