Canastra cheese

Canastra Cheese

Traditional Canastra cheese from Minas Gerais.

Canastra cheese (Queijo Canastra) is a traditional Brazilian cheese originating from the Canastra Mountains in the state of Minas Gerais. It is renowned for its unique flavor and artisanal production methods, which have been passed down through generations.

History

The production of Canastra cheese dates back to the 18th century, during the colonial period of Brazil. It was developed by settlers in the Canastra region, who adapted European cheese-making techniques to local conditions. The cheese quickly became a staple in the region due to its rich flavor and long shelf life.

Production

Canastra cheese is made from raw cow's milk, which is sourced from local dairy farms in the Canastra region. The milk is curdled using natural rennet, and the curds are then pressed into molds. The cheese is aged for a minimum of 21 days, during which it develops its characteristic flavor and texture.

The unique microclimate of the Canastra Mountains, along with the specific flora of the region, contributes to the distinctive taste of the cheese. The production process is closely monitored to ensure quality and adherence to traditional methods.

Characteristics

Canastra cheese is known for its semi-hard texture and yellowish color. It has a strong, slightly spicy flavor with a hint of sweetness. The cheese is often consumed as a table cheese, but it is also used in cooking to enhance the flavor of various dishes.

Cultural Significance

In 2008, Canastra cheese was granted the status of Intangible Cultural Heritage by the Brazilian government, recognizing its importance to the cultural identity of the Canastra region. The cheese is celebrated in local festivals and is a source of pride for the communities involved in its production.

Related Pages

• Minas Gerais
• Cheese
• Intangible Cultural Heritage
• Artisanal food