"The Unique Success of Volcanic Cheese: A Taste of Azorean Innovation"

Introduction

In the heart of the Portuguese Azores Islands lies a unique cheese-making success story that has taken the culinary world by storm. Paula Christina, a trailblazing entrepreneur, has harnessed the power of the Azorean landscape and its pristine waters to create a one-of-a-kind cheese. This article delves into the fascinating journey behind Paula's volcanic cheese, showcasing her ingenuity and the special role played by the natural springs of the Azores.

The Elixir of the Azores

Paula's remarkable cheese finds its secret ingredient in the natural springs of a village nestled within the crater of a dormant volcano on the picturesque island of San Miguel. These springs are home to sour water, a unique element that sets the foundation for Paula's innovative cheese-making process. The fumaroles and mineral springs are iconic features of the Azorean landscape, and they have deep roots in the local way of life, just as the cheese industry does.

From Teenage Aspirations to Dairy Dominance

The journey of Paula Christina, the mastermind behind the volcanic cheese, began in 2015 when she was just 16 years old. Today, she manages her own cheese factory, an integral part of her family's dairy farm. Azorean cows are celebrated as "happy cows" due to their ability to graze freely throughout the year, and the region even boasts a local certification program with the same name. This program emphasizes animal welfare, sustainability, and the production of high-quality dairy products.

However, Azorean dairy farmers faced adversity when the European Union ended milk quotas in 2015, affecting producer prices. To overcome this challenge, Paula Christina came up with a brilliant solution: she would start making cheese with the excess milk, introducing her community to a whole new world of dairy delights.

Bathing Cheese in Sour Water

The distinctive feature of Paula's volcanic cheese lies in her ability to incorporate local sour water into the recipe. This sour water, aside from its natural effervescence, is also rich in iron. Every day, Paula collects 200 liters of this unique water from the springs, setting the stage for her extraordinary cheese-making process.

Crafting the Volcanic Cheese

The cheese-making process kicks off with fresh milk that undergoes pasteurization. Following this, the milk is left to curdle, and once the curd mixture is ready, it is poured into molds. The cheese wheels are then subjected to half an hour in a press before taking a dip in a brine made with sour water and salt. They luxuriate in this bath for seven hours before the final phase.

The cheese matures for at least 21 days in a cold chamber, and this careful process transforms 2500 liters of milk into 750 wheels of cheese each day. Priced at 12.5 euros per kilo, it has found a devoted following in the local markets.

Expanding Beyond the Azores

Paula Christina's entrepreneurial journey has been nothing short of remarkable. Her initial investment of 200,000 Euros was recouped in less than two years, highlighting the immense success of her volcanic cheese. With her sights set on the future, Paula plans to expand her business to the United States, where there is a substantial community of Azorean immigrants eager to savor a taste of home.

In conclusion, Paula Christina's volcanic cheese is a testament to the power of innovation, the resilience of local farmers, and the magic that can happen when tradition meets creativity. This unique cheese embodies the spirit of the Azores, and its remarkable journey from a small island to the global stage is a story worth savoring.