Milton is best known as the Prince of Cheeses, the name of his shop on Rua dos Mercadores, in the heart of Ponta Delgada. There, between shelves full of local products, he explains the characteristics of more than 50 varieties of cheese from the Azores. The differences in taste and texture are the result of the acidity of the milk, due to the animals’ diet and the aging process, ranging from six, twelve, or twenty-four months. He learned the art of cheese aging from the age of six, helping his father, the King of Cheeses, at a shop in Mercado da Graça. From Octant PONTA DELGADA, we embark on a journey to discover the particularities and diversity of Azorean cheeses at the Prince of Cheeses, and upon returning, we savor them on the terrace, paired with island wines and a view of the sea.
The aging process of six, twelve, or twenty-four months takes place in storage rooms where humidity levels remain stable. The cheeses, weighing about ten kilograms each, are placed on wooden shelves (cryptomeria). Every two days, the cheese is turned and its perspiration is cleaned. The longer the aging process, the more intense the flavor, with a spicier and firmer texture.
