San Jorge is produced from the milk of cows that graze on the Island of Are Jorge, in the Açores, Portugal. The aroma of the cheese and the flavor are strong, clean and slightly spiced.

The rind is hard, with a smooth surface and a yellow color, sometimes with chestnut-colored spots and coated with paraffin. The maturation process is 1-3 months long and the result is a firm cheese with small 'eyes' and a yellowish color.