Moreover, the cheeses of São Jorge (beyond the skill and knowledge of Jorgense cheese-makers) was attributed to the natural intercropping of grasses and legumes, that characterized the middle altitude areas.

This distinction evolved, under the influence of the Cunha da Silveira family, great property-owners and producers of cheese, introduced a few improvement in technology, with the introduction of new techniques from abroad.

It was this way that: "São Jorge received in this epoch a visit from a Habsburg profession...Fernand Ranchel, who established in the fields of Loural, alongside the settlement of Toledo, where he dedicated a factory to the production of a hard cheese, certainly the model for the Queijo de São Jorge, known as the Queijo da Terra, that substituted the first types of soft and semi-hard hitherto used by the cottage industry.

The curd is formed into circular wheels, numbered consecutively and a code assigned to each producer, which allows you to determine the age, manufacturer and other elements required for final quality control of the cheese.

[9] The cheeses after this process are selected for their quality and respect for the certification requirements, passing through a chamber of tasters, and then warehoused at low temperatures until sold to the market.