Queijo do Pico
Overview of Queijo do Pico:
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Queijo do Pico[edit | edit source]
Queijo do Pico is a traditional Portuguese cheese originating from the Pico Island in the Azores. It is a semi-hard to hard cheese made from cow's milk, known for its strong and slightly spicy flavor.
History[edit | edit source]
The production of Queijo do Pico dates back to the 16th century, when Flemish settlers introduced dairy farming to the island. The cheese quickly became a staple in the local diet and an important part of the island's economy.
Production[edit | edit source]
Queijo do Pico is made from raw cow's milk, which is coagulated using animal rennet. The curd is then cut, heated, and pressed into molds. The cheese is aged for at least 20 days, but can be aged for up to several months for a stronger flavor.
Characteristics[edit | edit source]
Queijo do Pico has a yellow to orange rind and a firm, creamy interior. It has a strong, slightly spicy flavor and a slightly tangy aftertaste. The cheese is often served with bread or crackers, and pairs well with red wine.
Recognition[edit | edit source]
In 1996, Queijo do Pico was granted Protected Designation of Origin (PDO) status by the European Union, recognizing its unique characteristics and traditional production methods.
See Also[edit | edit source]
References[edit | edit source]
External Links[edit | edit source]
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This article provides a brief overview of Queijo do Pico, including its history, production process, characteristics, and recognition. It also includes internal links to related topics and an external link to the official website of Queijo do Pico.
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