World Cheese Encyclopedia - Each Sunday learn all about a new cheese. 

This week Minas from Brazil. 

Country: Brazil 🇧🇷

Region: Minas Gerais

Made from: Cow’s milk

Pasteurised: No

Texture: Semi-soft, moist

Taste: Mild, salty

Certification: DOC

Ageing: Depends on variety

Minas cheese or Queijo Minas – meaning literally "cheese from Minas" is cheese that has been traditionally handmade for hundreds of years in the Brazilian state of Minas Gerais. It is known for its tender wet spongy texture. The flavor is mild and a little salty.

It is made from raw cow’s milk and comes in three main varieties depending on the length of ageing. Frescal – fresh, meia-cura – half-aged, and curado – aged. There is a fourth kind that is readily available called padrão or standard which is close to the frescal version but less salty and juicy.

The Frescal variety of Minas cheese is served after between 4–10 days of ageing. It is white, tender, juicy and soft with a mild flavor. The texture can be spongy with a lot of air bubbles, and a little granulated. Fresh Minas cheese is best used in crepes, and sandwiches as it is not yet good for cooking. It is often served together with goiabada – made from guavas. When these two flavors are combined it is known as romeu-e-julieta (Romeo & Juliet) and the combination can be seen in cakes, pies or even ice-cream.

Minas meia-cura or half-aged is cheese that has been matured for around 1-5 weeks. 

Fully cured Minas – or curado cheese is ready to eat when the juicy softness has evaporated and the cheese has solidified. At this point it has a yellowish tint. The curado cheese still has a white paste, with tiny air bubbles. It is more granulated than the fresh version and the taste is stronger and can even become a little bitter. Curado Minas is good for cooking and is used in many traditional dishes, like the famous pão de queijo (cheese bun).  

History

The tradition of making Minas cheese is more than 300 years old. The first recipe is said to have been brought to Brazil from Portugal in the 1800’s and then adapted to local conditions. Minas holds great cultural weight in Brazil and is regarded with pride. In May 2008, the original firm-ripened cheese was declared a part of “Brazilian Immaterial Cultural Heritage.” by the Institute of Historical and Artistic Heritage. Minas cheese has also gained Denomination of Controlled Origin (DOC) status.

How to enjoy it

Frescal Minas is often used in the preparation of sandwiches, pancakes, and pastries and is not good for cooking as its taste is rather bland. It gets rubbery when heated rather than melting and stringy. It pairs well with jams and fruit flavors. A fresh cheese like minas frescalcan be paired with a light and dry-white wine such as a Sauvignon Blanc, or a Riesling. 

Curado Minas is excellent for cooking and can and is used in many dishes.

Sources: Wikipedia, Taste Atlas, Hot & Chilli, Culturecheesemag.com, Cheese.com, Wine Tourism in Portugal, CorkingWines.co.uk

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