Sao Jorge Cheese DOP/Cut & Wrapped by igourmet/Cheese

This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought o
This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days. Its hard, inedible, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces, it is equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.Made from unpasteurized cow's milk. Photo depicts whole 20 lb. form of cheese. We cut and wrap this item by hand.
This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days. Its hard, inedible, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces, it is equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.

• Made from unpasteurized cow's milk.
• Photo depicts whole 20 lb. form of cheese.
• We cut and wrap this item by hand.

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Bringing together a diverse range of cheeses from across the globe, this assortment features some familiar flavors as well as some that are sure to become new favorites. Featuring a hand-picked assortment of cheeses in a multitude of styles, this collection will please both the gourmet and the casual snacker. Complete with accompaniments and crackers, this is the perfect solution to a quick and delicious appetizer course.

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This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days.

Igourmet Sao Jorge Cheese DOP (7.5 Ounce)

Here in the States, Parmigiano Reggiano is primarily thought of as a grating cheese. Connoisseurs around the world, especially in its native northern Italy, savor Parmigiano Reggiano as a delicious, full-flavored eating cheese as well as a key addition to their finest dishes It began life seven centuries ago in the Italian provinces of Parma, Reggio Emilia, Modena, part of Bologna, and part of Mantua.

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This wonderful cheese comes to us from the volcanic island of the same name in Portugal's Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow's milk and aged for over 120 days.

Igourmet Sao Jorge Cheese DOP (7.5 Ounce)

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