Canastra is a Brazilian cheese made from raw cow’s milk. It comes from the Serra da Canastra area in the state of Minas Gerais, hence the name. Cylindrical cheese is semi-hard or slightly softer, has a moderately sour and slightly spicy taste.
Traditionally, Canastra matures in 21 days, but some growers leave it to ripen even longer, up to 40 days, when it tastes like Grana Padano. In the past, cheese was prepared for special occasions such as visits by royalty and captains.
It is recommended to combine it with guava paste. In 2008, this cheese was declared an Intangible Cultural Heritage of Brazil.
It is a traditional Brazilian cheese. This cheese is made from pasteurized cow’s milk. Semi-finished and pressed, the texture is soft and open, with many small eyes on the body. The taste is soft, the salt and lactose content is low.
The name queijo prato means “plate”, which is associated with the original form created by Danish immigrants. This cheese is often compared to Danbo and Pategras.
Queijo de coalho
Queijo de Coalho is a traditional cow’s milk cheese from the northeastern regions of Brazil. The cheese has a firm but elastic consistency and a slightly yellowish color. Coalho is often sold on roasting sticks because it can withstand high temperatures and does not melt.
Its taste is salty and sour, making it an ideal snack on numerous Brazilian beaches, where it is commonly grilled and sprinkled with oregano.
Queijo Minas is a handcrafted cheese made from raw cow’s milk with a delicate spongy texture and moisture. The taste of Minas cheese is mild and slightly salty, depending on its maturity and region of production. Cheese is often used in sandwiches, pancakes and baked goods.
It is recommended to combine it with cold cuts, salads and various vegetables.