Rare São Jorge Cheese from Azores! Intense flavour! 400gr (14oz)

This looking is for 1 slice of 400gr (14 oz) of S. Jorge Cheese. This cheese is a rare strong but tasty cheese produced in the beautiful portuguese island of São Jorge (Azores) The shipping of the Cheese can be made in normal or registered mail (if possible choose registered mail) If you want more quantity please contact me! São Jorge cheese is a protected designation of origin (PDO) legally reserved for certain type of cheese made from raw cow's milk on the island of São Jorge, Azores, which for the purpose of production is, in its entirety, the demarcated region of Cheese São Jorge. The characteristics of the São Jorge Cheese, their manner of manufacture and certification are set out in the Regional Legislative Decree n. º 24/86/A, of 9 July, being the entity certifying the product's Cheese Confraternity of St. George, and the PDO management consortium to UNIQUEIJO - Union of Agricultural Cooperatives of St. George Island, an entity agglomerator cooperative production of cheese from the island. The cheese that is not certified, for not obeying the legal criteria or be produced by entities not affiliated with the Uniqueijo, is marketed under the name Island Cheese or Cheese Island. They are produced approximately 1,800 tons per year of cheese certificate. Features of São Jorge Cheese Under the fixed attachment to Regional Regulatory Decree n. º 24/86/A, of 9 July, the São Jorge Cheese must meet all the following conditions: 1. Being a cheese made exclusively on the island of São Jorge, cured, firm yellowish pulp, hard or semi-hard, with small eyes and irregular disseminated in the mass, to submit a brittle structure, obtained by pressing and draining after coagulation, exclusively with animal rennet of whole cow's milk and raw. 2.The folder be hard or semi-hard, fat, with a moisture content of 49% to 63%, referred to the fat-free cheese, and with a minimum fat content of 45%, calculated as dry matter, Considering a minimum of healing at three months. 3.The cheese having a cylindrical shape, regular type wheel, with dimensions that fluctuate between 25 cm and 35 cm in diameter and 10 cm to 15 cm. 4.The crust cheese have a hard consistency, dark yellow color, sometimes with reddish-brown spots, and with a smooth, well-formed or not coated with paraffin or other suitable plastic coatings and colorless. 5.The folder have firm texture, sometimes brittle, yellowish, with many small eyes irregular and unevenly distributed in the dough. 6.Ter aroma and flavor characterized by a strong bouquet, clean and slightly spicy, features are accentuated with aging. 7.Ter cheese weighing 8 kg and 12 kg. 8.The cheese ripening conditions have undergone natural or conditioned environment with an air temperature of 12 ℃ to 14 ℃, relative humidity 80% to 85% and moderate ventilation for a minimum cure time maturation or three months . 9.The product has been kept in storage, transport and retail between 0 ℃ and 10 ℃. The form of production São Jorge cheese is made exclusively from whole cow's milk and raw, produced on the island of São Jorge. The milk is curdled by rennet animal after the addition, as an aid acidification of lacto-serum obtained from previous manufacturing. The curd thus achieved is left to stand until the mass has reached the desired consistency, serum is extracted by focusing on dry mass, to which is added good quality refined salt, at the rate of 2.8% by weight. In encichamento puts on one of the bases seal casein, with consecutive numbering and a code assigned to each producer, which allows to determine the age, manufacturer and other elements necessary for final quality control cheese. After pressing, the cheese remains in curing chambers at ambient temperature for about a month before moving to cure climatic chamber, where it undergoes finishing and remaining up to ninety days. The cheeses selected for their quality and respect for legally established standards are subject to certification, verifying the organoleptic characteristics by chamber tasters, and stored at low temperatures for storage until they leave for the market. DOP certification The November 22, 1991, was constituted by public deed, the Brotherhood of St George Cheese, which, by warning IAMA (Institute of Food and Agricultural Markets) of November 22, 1994, was recognized as the private body control and certification Cheese São Jorge, resulting directly applicable in all Member States of Regulation (EEC) No 2081/92 of 14 July 1992 on the protection of geographical indications and designations of origin for agricultural products and foodstuffs (since repealed and replaced by Regulation (EC) n. 510/2006, of March 20, 2006), and Regulation (EEC) No 2082/92 of 14 July 1992 on certificates of specific character for agricultural products and foodstuffs (since repealed and replaced by Regulation (EC) n. 509/2006, of March 20, 2006). The Brotherhood began to enjoy the status of public utility by decree n. º 649/2006, of 4 July, the President of the Regional Government of the Azores. As the certifying body of the product to the Confraternity of St George Cheese, the producer group manager of Protected Designation of Origin is UNIQUEIJO - Union of Agricultural Cooperatives of St. George Island, situated in Beira, county of Sails. History The start of production of cheese on the island of São Jorge seems to have occurred in the early days of colonization, as the historian Gaspar Fructuoso, writing about a century after structuring the settlement of the island, says the Miss Earth (Book VI, Chapter 33. thereof, entitled The description of the island of S. Jorge), that there it much cattle, and ovelhum Cabrum, the milk from which many cheeses are made throughout the year, said to be the best of all the islands of Azores, because the pastures .... This dependence between the quality of the cheese and pasture was confirmed by history and the modern agronomic studies. The soil and climatic conditions for the production of excellent grazing on the island and the introduction, even before the first settlers, cattle, made from the beginning, the people resorted to the manufacture of cheese as food reserves and how to use the excess Milk production compared to their consumption in nature. Moreover, the specificity of cheeses made on St. George, in addition to the skill and knowledge of the cheese makers São Jorge is attributable to the characteristics of grasses abundant areas of high and medium altitude, characterized by the existence of calls in the pasture grass mixtures, one consociation natural grasses and legumes, which gives them particular characteristics which are reflected in the organoleptic properties of milk produced there. Another factor enhancer early development of cheese production in São Jorge was the presence of numerous Flemish among its first settlers, especially the group captained by Willem van der Hagen, the ancestor of the current Silveiras the island. These settlers came to find in the highlands of the island a climate similar to their homeland where they were used to produce meat, milk and dairy products, especially cheeses José Pereira da Cunha and Sousa da Silveira Júnior, agronomist and one of the largest cheese producers of the late nineteenth century, wrote in 1887 that in S. George, nicknamed the land of cheese and where there are more than a century handle industrially milk, has in fact well multiplied number of manufacturers .... This implies, as indeed evidenced by the municipal registers and convents of the island, that in the middle of the eighteenth century, the manufacture of cheese had expanded enough, exporting to the other islands of the Azores and even to the outside of the archipelago. At that point I was distinguished cheese land'' (the ancestor of the current St. George Cheese) cheese Flemish. This distinction has evolved further when, influenced by family Cunha da Silveira, great owners and producers of cheese, were introduced some technological improvements in the production of cheese, resorting to the coming of foreign technicians. St. George was so received at the time the visit of a professional Hamburger (...) name Ranchel Fernand, who became camp, instead of Loural, near the village of Toledo, where he devoted himself to the manufacture of hard cheese, for sure the model whence came the "São Jorge cheese," known as the "land of cheese", substitute the first types of soft and semi-hard hitherto used by the domestic industry. This must date the beginning of the last century, ie the early nineteenth century. It is known that there are about two hundred years, the São Jorge cheese had the current form, cylindrical, bulky type "wheel", having come to produce some by special order, with such dimensions and weight that were needed some men to carry. Ernesto Rebelo, refers to a cheese on offer enormous proportions that the gentleman Jorge da Cunha sent manufacture in St. George to oblige his friend D. Caught José de Azevedo, Bishop of Angra, when he visited the island of Faial. The cheese is so Jorge is the product of almost five hundred years of evolution in the production of cheese from cow's milk, keeping the characteristic specific to the climate and vegetation of the island pastures determine via the raw milk used. Regarding the form and consistency of the paste, seems to have gained its current characteristics for about 200 years, remaining relatively constant since then. A key step in regulat