Canastra cheese
Canastra is a type of cheese from Brazil. Its name comes from the region where it is produced, a highland known as Serra da Canastra, located in the southwest region of the Minas Gerais state.[1] The climate, altitude, pasture and water of this area are specific for its manufacturing and for this reason this delicacy is only made in a handful of towns, under supervised production. In 2008 the Canastra cheese was entitled an intangible cultural heritage of Brazil.[2]
Characteristics[]
The Canastra cheese is made out of raw cow's milk and has a mildly spicy, full bodied flavour. It is found under three types of maturation: fresh, half and fully cured. The fresh stage means a four-day period and the fully cured forty days. A mature Canastra's taste resembles that of Grana Padano. If proper care is taken however, over the days it continues to cure. This is simply done by turning the chunk once a day and keeping it at a cool, ventilented place. The Canastra cheese goes well with red wine, dark beer or cachaça and should not be kept in the fridge to avoid drying. To produce a standard 1.3 kg piece, approximately 10 litres of milk is used.
See also[]
References[]
- ^ "Queijo da Serra da Canastra - Slow Food Brasil". Slow Food Brasil (in Brazilian Portuguese). Retrieved 2017-04-21.
- ^ "Bens Culturais Registrados". portal.iphan.gov.br. Retrieved 2017-04-21.
External links[]
- Brazilian cheeses