Typically from northeastern backwoods in Brazil, the curd cheese was invented because of travelers’ needs. In carrying out long journeys, they would pack milk in backpacks called “matulão” (bags manufactured from the stomach of young animals).
Along the trip, they noticed that the milk had curdled, and the curd was very tasty. That is how “queijo de coalho” (curd cheese) was created.
A typical cheese from Brazilian Northeast, this version of curd cheese made from goat milk is commonly used in northeastern cuisine.
Mozzarella is a typical cheese from Italy. In Brazil, it is one of the most consumed cheese, being used to make pasta, sandwiches, salads and barbecue. It is made of pasteurized whole dairy milk. Available in versions with lactose and lactose-free.
Originally from the Mediterranean region, in Southern Italy, ricotta is a mild and soft cheese, with a delicate and pleasant texture. Due to its neutral taste, it can be used to prepare sweet or savory dishes. A fresh product of high nutritional value and easily digestible, ricotta cheese is more tolerable for people who don’t like milk and it is recommended for diet. This food is also recommended for diabetics.
Originated in France, Boursin is a dairy cheese with a creamy texture. In this goat milk version, it has unique flavor and taste, typical from goat cheese.
This cheese was invented at Port du Salut Abbey in 1815 by Trappist monks after their return to France, due to persecutions during the French revolution. Its name comes from Port du Salut, today called “Saint Paulin”.
It is a cheese made from pasteurized dairy milk, matured for four weeks.
This cheese has been produced since 17th century in the French Savoie region. It has a production system similar to Reblochon’s.
Made with pasteurized, whole goat milk, it is matured for three to four weeks. It has a creamy consistency and a characteristic goat milk cheese flavor.
Typical French cheese from mountainous regions of Savoie, it has existed since the 17TH century.
An anecdote says that the name Reblochon comes from the dialect “reblochi”, meaning “to milk again”. After milking in the presence of the farm owner, the farm workers would milk the cows again, and make smaller cheese (easy to be produced and hidden) for themselves.
Made with pasteurized dairy milk, it has a characteristic creaminess and fineness. It is matured for three to four weeks.
Typically from northeastern backwoods in Brazil, the curd cheese was invented because of travelers’ needs. In carrying out long journeys, they would pack milk in backpacks called “matulão” (bags manufactured from the stomach of young animals). Along the trip, they noticed that the milk had curdled, and the curd was very tasty. That is how “queijo de coalho” (curd cheese) was created.