This wonderful cheese comes to us from the volcanic island of the same name in Portugal’s Azores archipelago. Littered with giant craters, the island is also home to vast, lush, natural green pastures. When colonized by the Flemish in the 15th Century, cheese production was introduced to the island, with cows brought over from the mainland. Still made in the traditional farmhouse way, this cheddar-y cheese is made from unpasteurized cow’s milk and aged for over 120 days. Its hard, inedible, natural rind gives way to a lighter colored interior with tiny, irregular holes. Sao Jorge is incredibly versatile, lending its tangy, slightly peppery undertones well to sauces, it is equally delicious served cubed into a salad or chunked and eaten with a crusty baguette.