From a (PDO) Protected Denomination of Origin in the Azorean Island of Sao Jorge this is a semi-hard to hard paste, yellowish in colour, with small, irregular eyes and firm consistency. It is a product with a strong, clean and slightly spicy flavour, obtained from raw cow's milk, salt and rennet, with a minimum cure time of 12 months.
We are tempted to say it's the Portuguese cousin of the Parmigiano!