Queijo São Jorge

I am saddened to hear and read about Queijo São Jorge is losing its original taste; it saddens me because my mother’s side of the family were the ones that had invented this cheese back in the late 1700s. This is what happens when allowing greedy business owners take over what once belonged to you and your family.

The island of São Jorge is famous for its 74 fajãs; the island is given the nickname “The Island of the Fajãs”, due to its famous 74 fajãs; the island is also famous for its cheese, which the name of its cheese is called Queijo São Jorge, sometimes called as Queijo da São Jorge. The Portuguese word “de” is often incorrectly spoken and written in place of the Portuguese word “da” by those who are unfamiliar with the Portuguese language.

For quite sometime, my mother’s family were the only people in the Azores and in the world to have made this cheese. When my mother’s family immigrated to various places of the beautiful Azores and to various places in California, United States of America, they brought the recipe with them and introduced the cheese to many people and had taught them how to make the cheese.

Queijo São Jorge was only sold in the Azores for quite sometime before being sold in Madeira, in the Portuguese Republic, and in various parts of the world where there are Portuguese communities.

Queijo São Jorge was then sold in non-Portuguese communities from various parts of the world after it had finally received worldwide attention, all thanks to my mother’s family, their friends, and Azorean immigrates for helping it to receive worldwide attention.

Queijo São Jorge used to be made in the traditional farmhouses of the beautiful Azores before the cheese factories took over; it can last for over approximately 120 days, believe it or not, or approximately up to 1 to 3 years, believe it or not, but it must be kept in a enormous fridge, which I call it as a special enormous fridge, for approximately a few months in low minus degree Celsius temperatures in order for it to last that long.

After those few months pass, Queijo São Jorge is taken out of the enormous special fridge and is skinned by the farmers and employees and then put back in the enormous special fridge where it will stay for another few months. This routine is repeated for a few times until Queijo São Jorge becomes too old to be eating.

There are two types of Queijo São Jorge you readers should know of. There is a spicy Queijo São Jorge and a non-spicy Queijo São Jorge.

The spicy Queijo São Jorge is the real deal; it is originally from the island of São Jorge, or from the state of California, and it can last longer than the non-spicy Queijo São Jorge and most other cheeses that exist in this world, possibly all of the cheeses that exist in this world.

The non-spicy Queijo São Jorge is not the real deal; it is not originally from the island São Jorge, or from the state of California, and it does not last as long as the spicy Queijo São Jorge, but it can last a bit longer than most other cheeses that exist in this world, possibly all of the cheeses that exist in this world. You readers will most likely find the non-spicy Queijo São Jorge in non-Portuguese communities from around the world, due to the grocery store owners may not be too familiar with the difference between the spicy Queijo São Jorge, or due to it being too expensive to have it shipped, or due to ripping off their shoppers to make money.

Please note readers on 3 things:

1.  I often advice people it is best that they chew strong gum, or to chew a lot of it, or to brush their teeth after eating Queijo São Jorge.
2. I also often advice people to not eat Queijo São Jorge before they go to bed, regardless if they brush their teeth, because their breath will stink more than the average morning breath. Mind you readers, their breath will stink a lot more if they go to bed without brushing their teeth after eating it, of course, but it is still best that they do not eat it before going to bed.
3. I also often advice people that the spicy Queijo São Jorge will most likely make them shite a lot and make their arse feel itchy.

Those are the 3 things I would like you readers to note on.

Now I wonder and worry what will happen to my mother’s families’ cheese and what the future will hold for it. If there will even be a future on what was once my mother’s families’ cheese. Mind you readers, I still, and always will, consider it my mother’s families’ cheese. After all, they were the ones who had invented the cheese.

Pork Chop 4 Life! <:o)