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Cheese from Portugal, Azores, island of São Jorge
Raw whole cow milk from São Jorge is soured with a natural whey starter kept from the day before, acidified at 30 °C, and the curd is cooked at 35–36 °C, drained, shaped, salted and pressed. The hard, yellowish cheeses ripen at least 3–4 months and grow spicy with age; each batch is tasted by a panel before it gets the PDO seal.
| Raw whole cow milk produced on São Jorge | [jorge-1994][coelho2023] |
| Natural whey starter, the whey of the previous day's cheese makingabout 1.5–2 per 1000 of the milk | 1.5/1000 for whey acidity of 50–65 °D; 2/1000 for 40–50 °D[coelho2023] |
| Salt | [coelho2023] |
| Starter | natural whey starter (backslopping with the previous day's whey) |
Total time across the recorded steps: 3 months – 4 months
What changes: Yesterday's whey goes into the raw milk, which acidifies at 30 °C
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Raw whole cow milk from São Jorge is soured with a natural whey starter kept from the day before, acidified at 30 °C, and the curd is cooked at 35–36 °C, drained, shaped, salted and pressed. The hard, yellowish cheeses ripen at least 3–4 months and grow spicy with age; each batch is tasted by a panel before it gets the PDO seal. Made in 5 steps over 3 months – 4 months. The longest step, ripen, takes 3–4 months (Coelho M.C 2023). Streptococcus and Lactococcus, over 99 % of the bacteria in the natural whey starter and Lactobacillus, Streptococcus, Leuconostoc and Lactococcus dominate the ripened cheese do most of the fermenting.
| Main step | 3–4 monthsReported[coelho2023][kongo2009] | Ripen |
|---|---|---|
| Temperature | 30 °CReported[coelho2023] | Add whey starter and acidify |
| Acidity | pH 5.6Measured[kongo2009] | Ripen |
A raw cow-milk cheese from one Azorean island, soured with the previous day's whey and given its PDO seal only after a panel tastes each batch.
Made from raw milk. In a year-long study of 357 samples from the production chain, Kongo et al. (2006) detected no Listeria in whey, curd or cheese, but 2 of 105 raw milk samples carried L. monocytogenes of a ribotype linked to human outbreaks elsewhere. Cheese ripened 4 months averaged pH 5.48 and 4.73 % salt, which the authors say likely limits its growth, but some samples had values that may allow it. A sequencing study also found no Listeriaceae in the whey starter, curd or cheese, although they appeared in the milk. Neither result shows the cheese is free of Listeria. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère or Comté, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Listeria monocytogenes in 2 of 105 raw milk samples, a ribotype linked to human listeriosis outbreaks elsewhere; no Listeria detected in whey, curd or cheese samples (357 samples over one year); Listeriaceae in the raw milk (under 0.3 % of sequences), not found in the whey starter, curd or cheese.
Every number is labelled with how it is known. How this atlas is made
The 1994 application calls it one of the best known regional cheeses, made since at least 'the last century', cites a regional decree of 9 July 1986 (24/86-A) and an order of 1 February 1990 (73/90) as national rules, and names the Confraria do Queijo São Jorge as the inspection body. Commission Regulation (EC) No 1107/96 of 12 June 1996 registered "Queijo de São Jorge" as a PDO.
