It has been classified as a "Denomination of Protected Origin", in accordance with the laws of the European Union since October 1996.

[1][2] It is unknown when Queijo do Pico was first made, but there are references to its fabrication dating as far back as the end of the 18th century; the manner of its preparation has been handed down to descendants since it was first cured.

This cured cheese is produced from cow milk, from a slow coagulation process that takes 20 to 30 days.

The ripening of the cheese forms a yellow exterior irregular crust and yellowish-white, soft and pasty interior.

Pico cheese has a salty taste and a characteristically intense aroma.