Production method: The raw cow's milk is coagulated with natural rennet at temperature of 26 to 27 °C and resting about 45 to 60 minutes.
After occurs the curd cutting, getting small cubes which will be filtrates with thin clothes to remove the remaining whey.
The mouls are filling with residual curd and hand pressed, then the cheeses are dry salted on both sides.
The maturation process occurs at temperature of the 15 to 17 °C and relative humidity at between 75 and 85% over a period of 17-30 days.
Distinctive features: To produce Queijo do Pico PDO cheese is used milk from dairy cows living in extensive production conditions, having access to the cultures like perennial ryegrass, Italian ryegrass, hop trefoil and sweet pittosporum.
About the product, its diameter is from 16 to 17 cm and the weight is from 700 to 800 g.
The flavor is salty, intense and pleasant aroma.
Production area: Queijo do Pico PDO cheese is made in the Pico island, in Azores.
History: Reports of island residents concludes that Queijo do Pico PDO cheese it was produced in late 18th century, being the main mean of survival of the inhabitants.
Although the first official references happens in 1867 and 1877, when was recorded the its importance for the region sustenance.
Thanks to the dwellers, its manufacturing methods have been preserved over the centuries.
Product specification (pdf)
Producer group
Associação de Produtores de Queijo do Pico
Control and certification body
IAMA-Instituto de Alimentação e Mercados Agrícolas
Publication in EU official journal
Reg. (CE) n.º 1265/98 - L175 19.06.1998
JOCE C273-4 de 09.09.1997
Publication in the Portuguese official journal
Despacho n.º 32/1996/SRAP (2ª série) 29.10.1996
Despacho Normativo n.º 259/1993 de 30.12.1993