Andy Montoya
Brazil's cheese industry may not be as renowned as those of France and Italy, but it is rapidly growing and gaining recognition for its exports and meticulously handcrafted cheeses. Brazil's immense territory and cultural diversity have resulted in a variety of cheeses, from the Minas Frescal, widely consumed in every region, to the Requeijão of the Amazon, and the Marajó cheese, produced for over 200 years in the state of Para.
| Characteristics | Values |
|---|---|
| Cheese-making history | Relatively new compared to European countries |
| Cultural influence | Portuguese, German, Danish, Italian, Dutch, French |
| Popular types | Requeijão de Corte, Minas Frescal, Mimo da Serra, Santo casamenteiro, Marajó, Minas Artisanal, Ovelha das Vertentes |
| Cheese base | Cow's milk, sheep's milk, goat's milk, buffalo milk |
| Texture | Moist, soft, creamy, crunchy, smooth |
| Taste | Salty, sweet, strong-flavoured, smooth |
| Colour | Bright yellow, moderate yellow |
| Manufacturing process | Fermentation, coagulation, heating, stirring, pressing |
| Additives | Cream, butter, salt, yeast, walnuts, apricots |
| Health concerns | Presence of L. monocytogenes, other food-borne pathogens |
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What You'll Learn
Minas Gerais: the biggest cheese-making centre in Brazil
Minas Gerais is the biggest cheese-making centre in Brazil, with a history of production dating back to at least the 18th century. The state's cheese-making tradition is rooted in diversity and quality, with around 20 regions and 30 types of cheese produced. Minas Gerais offers a range of cow, goat, sheep, and buffalo cheeses, as well as artisanal and industrialised varieties made with raw or pasteurised milk.
The state's cheese-making heritage is influenced by the cultural backgrounds of its settlers, including Portuguese, Dutch, Danish, Italian, and French traditions. One of the most renowned cheeses from Minas Gerais is the Minas Artisanal cheese, recognised as Brazilian intangible cultural heritage by the National Institute of Historical and Artistic Heritage (IPHAN) in 2008. This artisanal cheese is believed to have originated from the Serra da Estrela cheese produced in Portugal with sheep's milk and vegetable coagulant. However, some sources suggest that it may have descended from the Pico and São Jorge cheeses of the Azorean islands, made with cow's raw milk and animal rennet.
Another popular cheese from Minas Gerais is the Ovelha das Vertentes, a high-quality sheep's milk cheese known for its distinct flavour. It is moderately salty with a hint of sweetness, making it a delicious and unique cheese often served as a main dish. Minas Frescal, made from cow's milk, is another famous cheese from Minas Gerais and is widely consumed throughout Brazil. It is characterised by its moist texture and smooth flavour, commonly enjoyed during breakfast with bread or eggs or served as thin slices for the main dish.
The state of Minas Gerais has implemented strategies to regulate the manufacture of raw-milk cheeses, addressing concerns about animal health, cheese-making facilities, and utensils. This focus on tradition, diversity, and quality has solidified Minas Gerais' reputation as the heart of cheese-making in Brazil, contributing to the country's growing cheese industry and its recognition on the international stage.
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Requeijão: a fusion of curd and cream/butter
Brazil has a relatively new cheese-making history compared to European countries, but its territorial expanse and cultural diversity have resulted in a variety of cheeses. One of the most typical, interesting, and delicious cheeses in the country is Requeijão, also known as Requeijão de Corte. It is made from the fusion of curd (fermented and coagulated milk) with cream or butter through heating and stirring.
Requeijão can be found in the Amazon and is produced in the states of Minas Gerais and São Paulo, as well as in some regions of Northeast Brazil. Minas Gerais is the biggest cheese-making centre in Brazil, producing cheese since at least the 18th century. The state has a diverse cheese-making scenario due to its multiple cultural heritages, including Portuguese, Dutch, Danish, Italian, and French influences.
Requeijão is a bright yellow "butter cheese" that is made with fresh milk and is not matured, resulting in a very fatty and tasty cheese. It is commonly spread on bread as a substitute for butter or used in recipes ranging from pasta to pancakes. While it is mostly sold as a strong-flavoured creamy paste, rare pieces of solid Requeijão cheese can also be found.
The process of making Requeijão involves heating and stirring curd with cream or butter. This fusion results in a cheese with a unique flavour and texture that has become a favourite in Brazil. The basic cheese-making process remains the same across different regions, but slight variations exist, leading to different names and versions of Requeijão in Brazil.
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Cow, goat, sheep, and buffalo milk cheeses
Brazil has a relatively new cheese-making history compared to European countries, but its immense territory and cultural diversity have resulted in a wide variety of cheeses. Minas Gerais, for example, is the biggest cheese-making centre in Brazil, with a cheese-making tradition dating back to at least the 18th century. Minas Gerais and the state of São Paulo produce Requeijão, one of the most typical, interesting, and delicious cheeses in the country. Minas Gerais is known for its diversity, with around 20 regions and 30 types of cheese.
Brazilian cheese is influenced by its multiple cultural heritages, including Portuguese, Dutch, Danish, Italian, and French. One cheese that is probably unique to Brazil is Requeijão de Corte, made from the fusion of curd (fermented and coagulated milk) with cream or butter through heating and stirring.
Brazil produces cow, goat, sheep, and buffalo milk cheeses. Brazilian buffalo cheese is traditionally semi-hard, with coalho cheese being the most traditionally produced and consumed variety. Cow milk is sometimes added to Brazilian buffalo cheese to improve its sensory acceptance and make it more accessible to the population. Goat milk is commonly used to make cultured dairy products, including cheese, around the world. Well-known sheep milk cheeses include the feta of Greece, Roquefort of France, and Manchego from Spain.
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Raw-milk cheese: traditional but illegal in some states
Brazil has a relatively new cheese-making history compared to European countries, but its diverse culture and geography have led to the creation of unique cheeses. One of the most popular Brazilian cheeses is Minas Frescal, which is consumed in every region of the country. Minas Gerais is the biggest cheese-making centre in Brazil, producing cow, goat, sheep, and buffalo cheeses, as well as artisanal and industrialised varieties.
In the context of cheese, raw milk refers to milk that has not been pasteurised. Pasteurisation is the process of heating a liquid or food to kill pathogenic bacteria and make it safe for consumption. For dairy products, the liquid is heated to 145°F (63°C) for at least 30 minutes or to 161°F (72°C) for 15 seconds. This process gives the products a longer shelf life by destroying enzymes and bacteria that cause spoilage while also removing harmful microorganisms.
In the United States, the Food and Drug Administration (FDA) regulates pasteurisation to prevent harmful bacteria such as listeria, salmonella, and E. coli. The FDA mandates pasteurisation of all milk and milk products for human consumption, making the sale of raw milk cheese illegal unless it has been aged for at least 60 days. This is because, after 60 days, the acids and salts in raw-milk cheese and the aging process are believed to naturally prevent harmful bacteria from growing.
While the sale of raw milk cheese is illegal at the federal level, legislation related to the sale and consumption of raw milk is regularly considered by state legislatures, and state raw milk laws vary and change over time. As of 2009, 29 states allowed some form of on- or off-farm raw milk sales, but only a few permitted sales in grocery stores.
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Brazilian cheese industry: rapidly growing
Brazil's cheese industry is rapidly growing, with increasing recognition for exports and a growing number of international prizes for high-end, handcrafted cheeses. The country's diverse geography and cultural heritage have influenced its unique cheese-making traditions.
Brazil's cheesemaking history is relatively young compared to European countries, but its large territory and cultural diversity have led to a variety of cheeses being produced across the country. The state of Minas Gerais, for example, is the biggest cheese-making centre in Brazil, with a tradition of cheese-making dating back to at least the 18th century. The state's diverse cultural influences, including Portuguese, Dutch, Danish, Italian, and French settlers, have contributed to the development of a wide range of cheeses, including cow, goat, sheep, and buffalo varieties, as well as artisanal and industrial production methods.
One of the most typical and interesting cheeses in Brazil is Requeijão, also known as Requeijão de Corte. It is made by fusing curd (fermented and coagulated milk) with cream or butter through heating and stirring. It is produced with slight variations in different regions, such as Minas Gerais and São Paulo, and is known for its strong flavour and creamy paste-like consistency.
Another popular Brazilian cheese is the Mimo da Serra, produced in the state of São Paulo. It is made from fresh cow's milk and is a natural, unprocessed pressed cheese matured in wood containers. It has a thin, crunchy, grey crust and a moderate yellow colour, with a smooth taste and creamy texture.
Brazil's cheese industry is also facing some challenges. Inflation and rising production costs have impacted small cheese producers and reduced consumer purchasing power. However, there is a growing interest among Brazilian consumers in national cheeses, especially artisanal ones, and an appreciation for supporting small producers and responsible production practices.
Overall, the Brazilian cheese industry is rapidly evolving and gaining recognition, contributing to the diverse and vibrant world of cheesemaking.
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Frequently asked questions
Brazil produces a wide variety of cheeses, including Minas Frescal, Requeijão, Mimo da Serra, and Ovelha das Vertentes. Minas Frescal is the most popular 100% Brazilian cheese, widely consumed in every region of the country. Requeijão is another popular Brazilian cheese, made in the states of Minas Gerais and São Paulo, as well as in some regions of the Northeast.
Brazilian cheeses reflect the country's cultural diversity and vary according to the region of production. While cow's milk cheeses are the most popular, cheeses made from sheep, goat, and buffalo milk are also available. Brazil's cheesemaking history is relatively new compared to European countries, but it has been gaining recognition for its high-quality, handcrafted cheeses.
Traditional Brazilian cheesemaking methods vary across the country. In the state of Minas Gerais, the artisanal production of Minas cheese is considered a cultural heritage. This cheese is made with raw cow's milk and animal rennet, with a ripening period similar to that of Pico and São Jorge cheeses from the Azorean islands. To preserve the traditional and regional methods, some states have regulated the manufacture of raw-milk cheeses, implementing controls on animal health and cheese-making facilities.
