San Jorge is produced from the milk of cows in the Island of Are Jorge, in the Açores, Portugal
The maturation process is 1-3 months long and the result is a firm cheese with small 'eyes' and a yellowish color.
The rind is hard, with a smooth surface and a dark yellow color, sometimes with chestnut-colored spots and coated with paraffin.
The aroma and flavor is strong, clean and slightly spiced.
In order to comply with US FDA regulation for export to the USA the maturation of this cheese has been extended to over 60 days.