Cheese of Pico () is a cheese originating from the island of Pico in the Portuguese archipelago of the Azores. It has been classified as a "Denomination of Protected Origin", in accordance with the laws of the European Union since October 1996.Queijo do Pico in the DOOR database of the European Union. Retrieved 2014-03-14.
History
It is unknown when Queijo do Pico was first made, but there are references to its fabrication dating as far back as the end of the 18th century; the manner of its preparation has been handed down to descendants since it was first cured.
Characteristics This cured cheese is produced from cow milk, from a slow curing process that takes 20 to 30 days. The cheese is produced in cylinders, in sizes ranging from to in diameter and heights of to , while weights average to . Its fat content ranges from between 45% and 49%, and it is considered a fatty cheese. The ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior. Pico cheese has a salty taste and a characteristically intense aroma.
See also List of Portuguese cheeses with protected status List of cheeses
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