This verdant island sits in the middle of the Atlantic, where cows graze on its lush pastures overlooking the azure waters. About 20,000 of them are milked by hand twice a day to produce this 22 pound raw milk cheese. The evening milk gets delivered to the cheese plant around 8:30 at night and cheese is produced into the early morning; more cheese is made after the morning milking. Cooked-curd and pressed, São Jorge is cheddary, with tangy, spicy undertones. Only one dairy makes the DOP cheese, which can be sold at 3, 4, and 7 months.