Queijo do Pico

Cheese of Pico
Other names	Queijo do Pico
Country of origin	Portugal
Region	Azores
Town	Lajes do Pico, Madalena, São Roque do Pico
Source of milk	Cows
Pasteurised	No
Texture	Soft
Fat content	45-49
Aging time	20-30 days
Certification	PDO October 1996
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Cheese of Pico (Template:Lang-pt) is a cheese originating from the island of Pico in the Portuguese archipelago of the Azores. It has been classified as a "Denomination of Protected Origin", in accordance with the laws of the European Union since October 1996.

History

Fábrica de Queijo de Rafael Simas, in Santo Amaro, municipality of São Roque do Pico around 1947

It is unknown as to when the Queijo do Pico was first made, but there are references to its fabrication dating as far back as the end of the 18th century; the manner of its preparation has been handed down to descendents since it was first cured.

Characteristics

This cured cheese is produced from cow milk, from a slow coagulation process that takes between 20 to 30 days. The cheese is produced in cylindrical formats, ranging from diameters between 16 centimetres (6.3 in) to 17 centimetres (6.7 in) and heights of 2 centimetres (0.79 in) to 3 centimetres (1.2 in), while weights average 650 grams (1.43 lb) to 800 grams (1.8 lb). Its fat content ranges from between 45% and 49%, and is considered a fatty cheese. The ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a, characteristically, intense aroma.

See also

• List of Portuguese cheeses with protected status

References

Notes

Sources

• GRA (ed.), Queijo do Pico: Denominação de Origem, Caderno de Especificações (PDF) (in Portuguese), Lajes do Pico (Azores), Portugal: Governo Regional dos Açores, retrieved 19 April 2012