Say 'cheese' when visiting Sao Jorge, the island surrounded by
sheer, black cliffs, because this is the centre of the Azores'
dairy industry. The lush green grass of the island's fields plumps
up the grazing cows, who in turn produce rich milk that is turned
into creamy, straw-coloured wheels of cheese, weighing about 22
pounds (10kg). The cheeses are cured for several months in
temperature-controlled rooms, acquiring a honey-coloured rind and
piquant flavour. Not only is Sao Jorge renowned for its cheeses,
but the island also has exclusive rights to the delicious fleshy
cockles that are caught in the waters of its lake called Caldeira
de Santo Cristo.
