São Jorge PDO Cheese aged for 3 months has a semi-hard paste, with a strong aroma, clean and slightly spicy flavor; versatile, which can be used for culinary purposes (pasta, pizza, salads, gratins, desserts), or can be enjoyed accompanied by a craft beer or red wine. This cheese has a blue stamp on its surface (note that this paint, in contact with the yellow color of the cheese, appears as green).
São Jorge PDO Cheese aged 4 months is characterized as a semi-hard cheese, with a strong aroma, clean and slightly spicy flavor; versatile, which can be used for culinary purposes (pasta, pizza, salads, gratins, desserts), or can be enjoyed accompanied by a craft beer or red wine. It has a red stamp on its surface.
São Jorge PDO Cheese, aged for 7 months, maintains the type of semi-hard paste, with a strong, clean and spicy aroma, which can be enjoyed on a cheese board accompanied by an intense wine, so that there is a balance of flavors. It has a black stamp on its surface.
São Jorge PDO Cheese, after 12 months of curing, already has the characteristics of a hard paste, being drier. It is a product with a strong, clean and spicy aroma. Due to these characteristics, it is perfect for composing a cheese board and accompanying with a liqueur wine or a younger Port wine. It has a black stamp on its surface.
São Jorge PDO Cheese aged 24 months is a product with a strong, clean and spicy aroma. Because it has these characteristics, it is perfect for composing a cheese board and accompanying with a liqueur wine or a younger Port wine. It features a more exquisite black stamp on its surface.
This is São Jorge Cheese with the driest and firmest paste, with a higher concentration of salt, due to its longer maturation time, which makes it intense and uniquely spicy, with a high number of tyrosine crystals. Due to these characteristics, it is a cheese that contrasts pleasantly with honey and jams. It has a black stamp on its surface. It is the rarest product and, therefore, most difficult to find in points of sale.
