Queijo do Pico 
Queijo do Pico is a cured cow's milk cheese from the island of Pico in the Azores. It cures for 20 to 30 days into a flat cylinder with a yellow crust and a soft, pasty interior, and it has carried EU protected origin status since 1996.
Key Facts
| Country of Origin | Portugal |
| Specific Origin | Azores |
| Protection | PDO (1997) |
| Milk Type | Cow's milk |
| Milk Treatment | Unpasteurized |
| Fat Content | 45-49% |
| Rind | Natural |
| Texture | Soft |
| Flavor | Creamy, salty |
| Aroma | Aromatic, pleasant |
| Colors | Pale yellow |
| Forms | Cylinders, 16 to 17 cm (6.3 to 6.7 in) across, 2 to 3 cm (0.79 to 1.2 in) high, 650 to 800 g (1.43 to 1.8 lb) |
| Age | 20 to 30 days |
| Also Known As | Pico |
What is Queijo do Pico?
Queijo do Pico comes from Pico, an island in the Portuguese archipelago of the Azores. No one knows exactly when it was first made, but references to its production go back to the end of the 18th century. The way it is prepared has been handed down to descendants ever since the first wheels were cured.
Since October 1996 it has been classified as a Denomination of Protected Origin under European Union law.
The cheese is made from cow milk and cured slowly, over 20 to 30 days. Wheels are cylinders measuring 16 cm (6.3 in) to 17 cm (6.7 in) across and 2 cm (0.79 in) to 3 cm (1.2 in) tall. Most weigh between 650 grams (1.43 lb) and 800 g (1.8 lb).
Ripening leaves an irregular yellow crust on the outside. The interior is yellowish white, soft and pasty. The taste is salty, and the aroma is intense in a way that sets this cheese apart.
Fat content runs from 45% to 49%, which puts Queijo do Pico in the fatty cheese category.
How Does Queijo do Pico Compare?
The most relevant cheeses to compare Queijo do Pico against.
