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Definition of the geographical area of production: Graciosa Island, Azores.
Ingredients used: 4 l of milk; 1 tablespoon of rennet powder; 250 g of sugar; 125 g of wheat flour; 125 g of corn flour; 4 whole eggs; 1 teaspoon of ground fennel; 100 g of butter; zest of 1 lemon; 1 glass of brandy.
Product history: The curd cake, curd jam, or simply the curd, we know it by oral transmission, since there is memory of its making, and distribution by the festivities of the divine Holy Spirit, throughout the island of S. Jorge. A secular tradition, coming from the cheese-makers, has evolved over time, to the point that, although listening to the variety of recipes, we have not verified it, due to the lack of any-one who makes it. Some with cinnamon, others with ginger, and still others with oil, there were recipes for all tastes. By reference, here and there we hear news of "Curd Cake" being made in the past, but today it is a sweet in the process of being forgotten. The living "memory" remains on the North Coast of the island, parish of Santo António, Caminho da Ermida, where Mrs. Maria Leonesa Santos still makes it for the festivities. It has been passed from generation to generation, by oral tradition, with some particularity of the place, since, like all recipes, it shapes the cultural identity of external influ-ences and taste, and this recipe has come to us, which we have suc-cessfully tried by the molds it was transmitted to us.
Availability of the product (in extinction, continuous supply, re-covery): It is not easy to find it, in regular offer in the pastry equipment, you will certainly find it in the festivities of the Divino Espirito Santo, in S. Jorge, from May to September, mainly in the parish of Santo António.
