QUEIJARIA PICO REDONDO

The first thing that greets you is the smell of raw milk, and then Ilda, all smiles. Trained as a pastry chef, she didn't start making cheese until it was too late to use her cows' milk. Her cheese is now exported as far afield as the United States. You can visit this small artisan cheese dairy. Ilda produces not only fresh cheese, but also an extraordinary matured cheese. Its secret is a short ripening period, between 15 days and three months, which gives it a very special flavor, very different from other Azorean cheeses.