I agee complely Eric. Although some of the "authentic" imported Sao Jorge cheeses are good, my experience has been that the quality is variable. Sometimes a particular brand will be very good, other times it will have a mouldy flavor. The Matos cheese I have found to be consistently good?in quality. Incidently, I have a couple of cousins who work for Matos. John Vasconcelos
-----Original Message----- From: eric edgar <[EMAIL PROTECTED]> To: [email protected] Sent: Wed, 29 Oct 2008 8:54 pm Subject: [AZORES-Genealogy] Sao Jorge cheese There is a great version of?Sao Jorge cheese made in Northern California. I've been serving it in my wine bar for years. I have bought all the available imported ones from the? Portuguese grocer in San Leandro and sampled them with my customers and we all prefer the Matos. It's distributed by a major restaurant supply house so should be available all along the west coast. Here's a? review: ? St. George, made by Joe Matos Cheese Factory Joe and Mary Matos are from the Azores island. Sao Jorge, off the coast of Portugal. While Mary was born in the United States, Joe, who came from a cheesemaking family, immigrated much later. The couple married and called Santa Rosa, California, home. There is a fairly substantial Portugese community in this city, about 50 miles north of San Francisco, and since Joe had cows and knew how to make the cheese from "home," he saw that cheesemaking might be a means to make a living. Thus was born the cheese from his home island, Sao George. St. George, which is modeled after its Portugese counterpart, Sao Jorge, is a heat-treated raw milk, semi-hard cheese. It is a so-called stirred curd cheese, which means the curds are gently stirred entirely by hand before they are salted and scooped into molds. The cheeses are then pressed with presses fashioned from cinderblocks, before they are placed on the aging shelves for anywhere between four and nine months, becoming drier and sharper over time. The paste or interior of the cheese is a golden yellow color with small "eyes," and the flavor of the cheese can be described as a cross between cheddar and Monterey Jack. It is ever-so-slightly sharp yet mellow and creamy. It is a little grassy and earthy, and it is also slightly tangy with a lovely fresh milk flavor. This extraordinary cheese goes equally well on a cheese board as it does on a grilled cheese sandwich. A visit to the "factory," (more like a large shed) is a step back in time. No fancy machinery, no precise climate-control systems other than the thick walls serving to keep a constant temperature, just rows of shelves lined with wheels of cheese. Many of the cheeses have names on them to identify the customer for whom that particular cheese is being aged. If you want to try the cheese, you can call the Matos' but don't bother getting out your credit card. Instead, plan to write down their address so that you can send a check or cash. They have never taken credit cards, and even though their daughter, Sylvia, now runs the show, she says there still are no plans to change their system. Part of the glory of such a system is not only that it keeps the prices low - the cheese currently sells for $5.50 a pound at the farm (a steal for an artisan cheese of this quality and relatively limited availability) - but it also retains a bit of old country charm by using old-fashioned trust and building friendships as a result. Location: 3669 Llano Rd. Santa Rosa, CA 95407 (707) 584-5283 No website ? ? Eric Edgar --~--~---------~--~----~------------~-------~--~----~ To unsubscribe from this group, send email to [EMAIL PROTECTED] Follow the confirmation directions when they arrive. For more options, such as changing to List, Digest, Abridged, or No Mail (vacation) mode, log into your Google account and visit this group at http://groups.google.com/group/Azores. Click in the blue area on the right that says "Join this group" and it will take you to "Edit my membership." -~----------~----~----~----~------~----~------~--~---
