{"id":6369,"date":"2021-03-09T16:29:13","date_gmt":"2021-03-09T16:29:13","guid":{"rendered":"https:\/\/theartoftastingportugal.com\/uncategorized\/lactacores\/"},"modified":"2023-02-27T15:44:27","modified_gmt":"2023-02-27T15:44:27","slug":"lactacores","status":"publish","type":"post","link":"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/","title":{"rendered":"Lacta\u00e7ores"},"content":{"rendered":"\n
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Join us on a short trip to S\u00e3o Jorge and one of its factories dedicated to S\u00e3o Jorge POD Cheese production.<\/p>\n

This short video follows the production process that begins with curdling raw milk, adding the whey, which is removed before adding refined salt. Once this is done, it’s time to fill the moulds; then, the curd is pressed and left to stand for 30 days at room temperature. The maturation process begins at a controlled temperature of 12 to 14 \u00b0C with a relative humidity of 80 to 85%. S\u00e3o Jorge DOP Cheese has a minimum cure of 90 days that can go up to 24 or 36 months. Uniqueijo, Union of Agricultural Cooperatives of Dairy Products of S\u00e3o Jorge, UCRL – UNIQUEIJO, produces high-quality cheeses using strict food control parameters. Lacta\u00e7ores commercializes them.<\/p> <\/div>\n<\/div>\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t

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\n \n\t\t\t\t\tRelated with this producer\t\t <\/span>\n \n\t\t\t\t\t\t\t <\/span>\n <\/h3>\n<\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t\t\n\t
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Pedro Oliveira<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Croque-madame Queijo S\u00e3o Jorge DOP<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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Azores<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
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\n\t\t\t \t\t\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\"queijo-sao-jorge\"\t\t\t\t\t\t\t\t \t\t\t\t<\/a>\n\t\t\t\t\t\t\t \t\t\t<\/figure>\n\t\t\t\t
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S\u00e3o Jorge PDO cheese<\/a><\/h2>\n\t\t\t\n\t\t\t\n\t\t\t\t
\n\n \n\t<\/div>\n\t\n\t\t<\/div>\n\t\t\n\t<\/div>\n\t\n\t\n<\/article>\n\n <\/div>\n <\/div>\n\n\t <\/div>\n\t \t<\/div>\n\t\t <\/div>\n\t \n\t<\/div>\n\t\n\t<\/div>\n","protected":false},"excerpt":{"rendered":"

Join us on a short trip to S\u00e3o Jorge and one of its factories dedicated to S\u00e3o Jorge POD Cheese production.<\/p>\n

This short video follows the production process that begins with curdling raw milk, adding the whey, which is removed before adding refined salt. Once this is done, it’s time to fill the moulds; then, the curd is pressed and left to stand for 30 days at room temperature. The maturation process begins at a controlled temperature of 12 to 14 \u00b0C with a relative humidity of 80 to 85%. S\u00e3o Jorge DOP Cheese has a minimum cure of 90 days that can go up to 24 or 36 months. Uniqueijo, Union of Agricultural Cooperatives of Dairy Products of S\u00e3o Jorge, UCRL – UNIQUEIJO, produces high-quality cheeses using strict food control parameters. Lacta\u00e7ores commercializes them.<\/p>\n","protected":false},"author":3,"featured_media":7320,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[474,435,476],"tags":[],"acf":[],"yoast_head":"\nLacta\u00e7ores - The Art of Tasting Portugal<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Lacta\u00e7ores - The Art of Tasting Portugal\" \/>\n<meta property=\"og:description\" content=\"Join us on a short trip to S\u00e3o Jorge and one of its factories dedicated to S\u00e3o Jorge POD Cheese production. This short video follows the production process that begins with curdling raw milk, adding the whey, which is removed before adding refined salt. Once this is done, it's time to fill the moulds; then, the curd is pressed and left to stand for 30 days at room temperature. The maturation process begins at a controlled temperature of 12 to 14 \u00b0C with a relative humidity of 80 to 85%. S\u00e3o Jorge DOP Cheese has a minimum cure of 90 days that can go up to 24 or 36 months. Uniqueijo, Union of Agricultural Cooperatives of Dairy Products of S\u00e3o Jorge, UCRL - UNIQUEIJO, produces high-quality cheeses using strict food control parameters. Lacta\u00e7ores commercializes them.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/\" \/>\n<meta property=\"og:site_name\" content=\"The Art of Tasting Portugal\" \/>\n<meta property=\"article:published_time\" content=\"2021-03-09T16:29:13+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-02-27T15:44:27+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/lactacores.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1919\" \/>\n\t<meta property=\"og:image:height\" content=\"740\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"artoftasting\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebSite\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\",\"url\":\"https:\/\/theartoftastingportugal.com\/\",\"name\":\"The Art of Tasting Portugal\",\"description\":\"The Art of Tasting Portugal\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/theartoftastingportugal.com\/?s={search_term_string}\"},\"query-input\":\"required name=search_term_string\"}],\"inLanguage\":\"en-US\"},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/#primaryimage\",\"url\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/lactacores.jpg\",\"contentUrl\":\"https:\/\/theartoftastingportugal.com\/wp-content\/uploads\/2021\/03\/lactacores.jpg\",\"width\":1919,\"height\":740},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/#webpage\",\"url\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/\",\"name\":\"Lacta\u00e7ores - The Art of Tasting Portugal\",\"isPartOf\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/#primaryimage\"},\"datePublished\":\"2021-03-09T16:29:13+00:00\",\"dateModified\":\"2023-02-27T15:44:27+00:00\",\"author\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\"},\"breadcrumb\":{\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/\"]}]},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"In\u00edcio\",\"item\":\"https:\/\/theartoftastingportugal.com\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Lacta\u00e7ores\"}]},{\"@type\":\"Person\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/e2da9d950e34ebb9d9d795b6fb9700b4\",\"name\":\"artoftasting\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/theartoftastingportugal.com\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/e816922582ed670494edd7072a2f6b95?s=96&d=mm&r=g\",\"caption\":\"artoftasting\"},\"url\":\"https:\/\/theartoftastingportugal.com\/en\/author\/artoftasting\/\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Lacta\u00e7ores - The Art of Tasting Portugal","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/theartoftastingportugal.com\/en\/producers\/lactacores\/","og_locale":"en_US","og_type":"article","og_title":"Lacta\u00e7ores - The Art of Tasting Portugal","og_description":"Join us on a short trip to S\u00e3o Jorge and one of its factories dedicated to S\u00e3o Jorge POD Cheese production. 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Once this is done, it's time to fill the moulds; then, the curd is pressed and left to stand for 30 days at room temperature. The maturation process begins at a controlled temperature of 12 to 14 \u00b0C with a relative humidity of 80 to 85%. S\u00e3o Jorge DOP Cheese has a minimum cure of 90 days that can go up to 24 or 36 months. Uniqueijo, Union of Agricultural Cooperatives of Dairy Products of S\u00e3o Jorge, UCRL - UNIQUEIJO, produces high-quality cheeses using strict food control parameters. Lacta\u00e7ores commercializes them.<\/p>\n<h3>Related with this producer<br\/><\/h3>","post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6369"}],"collection":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/comments?post=6369"}],"version-history":[{"count":2,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6369\/revisions"}],"predecessor-version":[{"id":14797,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/posts\/6369\/revisions\/14797"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media\/7320"}],"wp:attachment":[{"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/media?parent=6369"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/categories?post=6369"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/theartoftastingportugal.com\/en\/wp-json\/wp\/v2\/tags?post=6369"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}