The manufacturing techniques for instruments are centuries old, with technological evolution in terms of the instruments used, but always following the same ancestral manufacturing method.
Na Queijaria Canada , we begin with a visit to this small private and artisanal factory unit, where the production of São Jorge Cheese follows the same rituals as in the past , giving rise to Canada cheese, “small” in size, but “big” in flavor.
By contrast, in Uniqueijo, large manufacturing unit, production, curing and Storage of São Jorge Cheese continues at a faster pace. From the wise hands of cheesemakers, and with the help of modern machinery, the thousands of stored cheeses give rise to Queijo São Jorge DOP with various cures and intensity of flavors at our disposal.
We finish in Velas “Cheese Capital”, where we find the Casa Cunha da Museum Silveira. A visit to this Museum allows us to learn about Jorge’s ethnographic heritage and the contextualization of cheese production, as well as the contribution of the Cunha da Silveira family to the modernization of dairy products on the island.
We are a company that has been on the market since 2022 and is always evolving at a technical and human level, to provide a highly personalized service working 24 hours a day. Always with professional...
We are a company that has been on the market since 2022 and is always evolving at a technical and human level, to provide a highly personalized service working 24 hours a day. Always with professionalism and cordiality to serve all its customers. If you are thinking of traveling to the island of São Jorge for work or pleasure, contact us so that you can enjoy your stay with our company and services.
The manufacturing techniques for Queijo de São Jorge are centuries old, with technological evolution in terms of the instruments used, but always following the same ancestral manufacturing method. At Uniqueijo, a large manufacturing unit, the production, curing and storage of São Jorge Cheese continue at a fast pace. From the wise hands of cheesemakers, and with the help of modern machinery, the thousands of stored cheeses give rise to Queijo São Jorge DOP with various cures and intensity of flavors at our disposal. We end in Velas “Capital do Queijo”, where we find the Casa Cunha da Silveira Museum. A visit to this Museum allows us to learn about Jorge's ethnographic heritage and the context of cheese production, as well as the contribution of the Cunha da Silveira family to the modernization of dairy products on the island.
Stay another half day to try it out:
