10+ Delicious Brazilian cheeses you need to know

It’s hard to find anyone who doesn’t like cheese. It is part of breakfast (with bread on the plate), pizza, snacks. Here in Brazil, around 70 types of cheese are produced, some with a very Brazilian origin, others created abroad, but adapted to the national taste – in the case of mozzarella, for example.

And speaking of mozzarella, it is the most produced cheese in the country, with 30% of the total production; Prato cheese comes second, with 20%, followed by curd cheese and Minas cheese with less than 10% each.

Here in the awesome.club you will know details of these wonderful cheeses that will make your mouth water. Don’t forget to also see the bonus at the end.

A typical Minas cheese is a variation of Minas cheese with a longer curing time (about one month). It has a firm and dry texture, yellowish color and is an ingredient of another Minas delicacy, cheese bread (bonus recipe at the end with only three ingredients).

Considered by many experts one of the best cheeses in the world, it is made from raw milk and its different flavor is due to the type of pasture that feeds the cattle (a type of grass from the high altitude fields of Serra da Canastra, in Minas Gerais) , the humidity and the slightly cold climate characteristic of the Serra. These elements contribute to the creation of a unique cheese, with a slightly crispy rind and surprising flavor.

Also known as Edam, this cheese, produced in Itapetininga, in the interior of São Paulo, has a reddish, almost purple outside, which is one of its outstanding characteristics. The secret of this color is that it is washed with beets. It has a firm texture, a strong yellow inside. It is made from pasteurized milk and takes an average of five months to mature.

Also known as Canastra do Sul (because of its similarity to the ‘cousin’ from Minas Gerais), this cheese is produced in the mountains of Rio Grande do Sul and Santa Catarina — Lajes region. With a small and artisanal production, the cheese is of Portuguese origin (Madeira Island), but has gained a Brazilian touch. With a semi-hard buttery texture, it takes up to 120 days to be ready.

Also with a recipe originating in France, Cuesta is produced in the highlands of the Pardinho mountain range, in the interior of São Paulo. Its texture resembles that of parmesan, with a slightly sweet flavor, crunchy rind and creamy interior. It is produced with milk from gir and jersey cows and takes up to six months to mature.

Produced in Itapecerica (MG) from sheep’s milk, it has a complex flavor, which varies from bitter to slightly spicy. It has three times more protein than cheese made from cow’s milk, in addition to much more calcium and vitamin C. It is usually well tolerated by allergic people.

Produced in Natividade da Serra, São Paulo, this cheese is made with French mold, has a firm, whitish and hard rind that contrasts with the creaminess of its interior, an attraction for lovers of tasty cheeses. It has a smooth and buttery touch and is made from raw milk and is aged for 30 to 40 days.

Produced in Joanópolis, in the interior of São Paulo and on the border with Minas Gerais, it has already been awarded as the best goat cheese in Brazil made with the recipe for English blue cheese (Stilton). It has a bluish skin due to the fungus used in the dough and is the only one of its kind made with goat milk. With a spicy flavor and soft interior, it is ready in 25 days.

A super popular cheese and present on the table of almost every Brazilian. A healthy option, very suitable for people on a diet, minas is very nutritious and goes well with sweet or savory recipes. Rich in several vitamins and calcium, it has less fat, has little sodium compared to other types of cheese, improves immunity and has antioxidants.

A cheese with an Italian recipe, but that fell into the taste of Brazilians. It has more widespread use in cooking and for people on a fat-restricted diet. Salt is not used in its manufacture and it is very suitable for hypertensive patients. It has a firm, grainy consistency because it is made from whey, not curdled milk.

It is made from whey, considered in Brazil a by-product of skimmed milk and cream, with a very creamy consistency. Because it has a very affordable price, it is widely used in the country.

This is similar to a cheese because of its firmer consistency and yellowish color, but what differs is that it is made from whey, like all curd cheese. Also known as Creole requeijão, it is best known in the north and northeast of the country.

A well-known aperitif on the beaches, it has a white mass very similar to Minas cheese, but with a firmer consistency that melts when heated.

This curd cheese is prepared to withstand oven heating and retains the same firm consistency and flavor. Great to be used in pizzas, drumsticks and pie.

A cheese produced in the region of Amparo, in the interior of São Paulo and that takes one to two years to mature. It has a hard, orange-red rind with a dough that breaks easily and a light aroma reminiscent of coffee.

That the origin of mozzarella cheese is Italian, almost everyone already knows, what many have no idea is that here it gained a Brazilian touch because it was made with cow’s milk, quite different from the original Italian recipe that is made from buffalo milk. .

This cheese has a mild flavor, is soft and has high levels of calcium and other nutrients.

INGREDIENTS

1 box of sour cream (200 ml) 1 cup (curd) of grated cheese (I mixed parmesan and grated mozzarella) 1 cup (curd) of sprinkle (I used sweet sprinkle)

PREPARATION MODE

Knead until you let go of your hands (if you need a little more sprinkle, add it little by little until you get to the point of rolling). Make balls Then place these balls in a greased shape The oven must be preheated and very hot. If necessary, add salt. Bake until lightly golden.

Did you like our list? Which one have you tried and which one do you like best? Curious to meet others? Tell us.