Friday, August 28, 2009

And for another Cheesy Treat from the Portuguese Azores Islands

clipped from

DOP Pico (Azores): Traditionally made exclusively from raw cow’s milk of the grass-fed cows on the island of Pico in the Azores, but some are supposedly now made from a mix of cow and goat’s milk. The cheese is cured and aged for a minimum of 20 days and produced in semi-large rounds of between 650 and 800 grams. The flavor of Pico is very distinct but very smooth and palatable.  It almost reminds me a bit of a slightly smoked, smooth Cheddar or Gouda and is one of my favorite cheeses in Portugal!

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