Minas Gerais cheeses "Alagoa Fumacê" and "Araucária" won silver medals in competition "Mondial du Fromage et des Produits Laitiers"
Within Brazil, Minas Gerais cuisine is known throughout the country, who has never eaten in a typical Minas Gerais restaurant? Milk candies, cachaça, jams, cheeses, all of this is also part of the typical local cuisine, which has strong dishes in its recipes with indigenous, African and Portuguese influences.
So it's no surprise for a Brazilian to know that Minas Gerais cheeses were second only to France in the competition"Mondial du Fromage et des Produits Laitiers" which is held annually in the country and is in its 5th edition.
At the time, 46 countries participated in the competition and Brazil won 57 medals out of a total of 331. But, the curiosity is: how are these cheeses from Minas made?
The cheese "Alagoa fumacê" it is made with raw milk, natural yeast, rennet and salt. But, your preparation does not stop here. Afterwards, this cheese matures for 30 days and after this period it is smoked with firewood. When ready, this cheese is described as "incredibly aromatic" with characteristics similar to provolone cheese.
The "Araucaria" cheese, which also takes raw milk in the process, is matured with pine nut broth and is described as "moderately spicy" and that "melts slightly in the mouth".
It is a fact that the success of these cheeses is due to their artisanal process and the use of raw milk, but the climate is fundamental. At 1.6 meters high, the city of Alagoa, which produces the cheeses, has a very favorable climate for breeding Dutch crossbred cattle, which contributes to its distinctive flavor. In addition, residents use a unique and special recipe created over a hundred years ago, which also led to the titles of "Municipal Cultural Heritage" and "Land of Parmesan Cheese".
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