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.
Sao Jorge Cheese DOP/Cut & Wrapped by igourmet/Cheese
Cut & Wrapped by igourmet – Page 7
São Jorge Topo Cheese Portugalia Marketplace
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)
Sao Jorge Cheese Aged 7 Months DOP is a traditional, high-quality cheese made on the island of São Jorge, in the Azores, Portugal. It is a protected
São Jorge Cheese Aged 7 Months DOP (Denominação de Origem Protegida)
São Jorge Island Cheese (PDO) 400g (4 months aged)
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)
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on
Cabrales DOP Cheese
Queso Cabrales is a natural cheese made in the artisan tradition by rural dairy farmers. This cheese can be made of pure cow's milk, but, depending on
Cabrales DOP Cheese
Iberico is a Manchego-style cheese made from a blend of cow, goat, and sheep's milk. It is made in the same type of mold as Manchego, and therefore has the same hatched pattern imprinted into its rind. One of the most popular cheeses in Spain, this firm, oily cheese is mild, yet tasty and aromatic. The blend of milks allows it to obtain the grassy, herbaceous flavors of the goat and sheep's milk while maintaining the smoothness of cow's milk.
Igourmet Iberico Cheese (7.5 Ounce)
San Simon Cheese DOP/Cut & Wrapped by igourmet/Cheese
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.
Igourmet Italian Parmigiano Reggiano Cheese 24 Month Top Grade - 4 Pound Club Cu
