The Cheese from the Island of São Jorge
With international fame and a taste that is said to be unsurpassed, the Cheese from the Island of São Jorge is probably the most famous gastronomic product in the Azores. The Union of Agricultural and Dairy Cooperatives of São Jorge, located in Beira, works as a home for the curing, classification and certification processes of the cheese produced on the island. The Denomination of Origin is only attributed to specimens that comply with traditional ingredients and methods. It is believed that the production of cow’s milk cheese dates back to the influences of the Flemish people who inhabited Topo. The São Jorge Island Cheese, with a semi-soft or hard paste, has a slight spicy aftertaste, is round in shape and weighs 7 to 12 kilograms, and is usually cut into wedges.
Spontaneously born and bred in the Natural Reserve and Special Ecological Area of Caldeira de Santo Cristo, clams are another exclusive gastronomic wonder of São Jorge. The coastal lagoon is the only place in the Azores where this mollusk exists, characterized by its unique dimensions, flavor and fleshy texture. The picking up of clams is conditioned and the snack can only be enjoyed in some restaurants.
The microclimate of some fajãs has allowed the emergence of agricultural rarities, such as a coffee plantation, which is rare in Europe: in Fajã dos Vimes you can enjoy a coffee with an intense flavor and aroma, made with beans harvested locally. It is a possible complement, like cinnamon brandy, to the island’s sweets, where coscorões, rosquilhas and curd cakes are traditional recipes. The Espécies are a typical pastry in the shape of a horseshoe and has small “windows” through which the filling can be seen. There are several versions of the recipe, which have in common the presence of spices such as fennel, cinnamon or pepper.