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Cheese from Portugal, Azores
A cheese of raw cow milk from Pico island, made by a traditional, labour-intensive method. Rennet sets the milk, the curd is cut, pressed into moulds by hand and salted on each side. It ripens for a short time, about 20 days at around 10 °C, and keeps a pH near 5.0 and a high water activity.
| Raw cow milk from Pico island | [camara2025] |
| Rennet | [camara2025] |
| Salt | Applied to each side of the moulded cheese[camara2025] |
Total time across the recorded steps: 20 days
What changes: Starting material: raw cow milk from Pico island
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
A cheese of raw cow milk from Pico island, made by a traditional, labour-intensive method. Rennet sets the milk, the curd is cut, pressed into moulds by hand and salted on each side. It ripens for a short time, about 20 days at around 10 °C, and keeps a pH near 5.0 and a high water activity. Made in 6 steps over 20 days. The longest step, ripen, takes 20 days (Câmara S.P.A 2025) and runs at 10 °C (Câmara S.P.A 2025). Enterococcus, the genus most often identified by 16S rRNA among 114 lactic isolates at 1 and 21 days and Lactobacillus, the genus the API system identified most often do most of the fermenting.
| Main step | 20 daysReported[camara2025] | Ripen |
|---|---|---|
| Temperature | 10 °CReported[camara2025] | Ripen |
| Acidity | pH 5Reported[camara2025] | Ripen |
A raw cow-milk cheese shaped and salted by hand and ripened only about 20 days, so its pH and water activity stay high compared with long-aged cheeses.
This is a raw-milk cheese with a pH near 5.0 and water activity of 0.943–0.966. The authors of a 2025 study cite the US FDA's rule that a food is intrinsically safe below pH 4.2 and at a water activity of 0.920 or less, which they say protects about like pasteurisation but is not feasible in Pico cheese. In that study, coagulase-positive staphylococci in model Pico cheeses were not controlled by more salt or by ripening up to 60 days. ANSES advises pregnant women, young children, people over 65 and people with weak immunity not to eat raw-milk cheeses other than pressed cooked ones such as Gruyère, because of Listeria, Salmonella and Shiga-toxin E. coli.
Hazards the sources name: Coagulase-positive staphylococci, the main hygiene issue; not brought under control by more salt or by ripening up to 60 days in model cheeses.
Every number is labelled with how it is known. How this atlas is made
The EU registered the name in 1998.
