The cheese of Fogo Island

Origin of the cheese from the Island of Fogo

An important part of Cape Verde’s cheese production is made on Fogo Island. Its flavor is unique and comes from goats raised outdoors, most of which are in perfect symbiosis with nature, which gets its food from the pastures that the volcano helps create.

Cheese production on Fogo

Much of the cheese is still made in an artisanal way. The strong, salty flavor of this cheese, with a consistency between traditional cheese and cottage cheese, makes it a delight.

In Cape Verde, traditionally, this product is produced by hand, after the milk curd is stored, left to ferment and placed in the moulds and left to rest until the next day. After this process, the cheese is taken by the street vendors, who distribute it to the population, and by vendors who take it to the other islands to be distributed.

In addition to traditional production and packaging methods, today there is cheese made on the island of fogo in an automated way, in factories, by cooperatives of producers, which is working to be certified. With the evolution of ripening systems, the cheese can have a longer shelf life, reaching 12 months.

Different ways to taste it

This delicacy can be tasted alone, or with bread, in salads or different dishes. Loved by locals, tourists, and emigrants alike, cheese is so important on the island that there is a fair dedicated to this delicacy. Take the opportunity to taste the magnificent cheese from the island of Fogo.