Top 4 Brazilian Natural Rind Cheeses

Canastra is a Brazilian cheese made from raw cow’s milk. It originates from the area of Serra da Canastra in the state of Minas Gerais, hence the name. The cylindrical cheese is either semi-hard or slightly softer, and its flavor is mildly acidic and slightly spicy. Traditionally, Canastra matures for 21 days, but some producers leave it to mature even longer, up to 40 days, when its flavor resembles that of Grana Padano. In the past, the cheese was made for special occasions such as visits from royalty and captains. It is recommended to pair it with red wine, dark beer, and guava paste. In 2008, this cheese was proclaimed an intangible cultural heritage of Brazil.Expand

Queijo de coalho is a traditional cow's milk cheese from the northeastern regions of Brazil. The cheese is characterized by its firm, yet elastic texture and a slightly yellow color. Coalho is often sold on sticks for roasting, because it can withstand high temperatures and does not melt easily. Its flavor is salty and acidic, making it an ideal snack on numerous Brazilian beaches, where it is usually grilled and sprinkled with oregano.Expand

Queijo Minas is a handmade cheese made from raw cow's milk, characterized by its tender, spongy texture and moistness. The flavor of Minas cheese is mild and slightly salty, depending on its ripeness and the region of production. The cheese is often used in the preparation of sandwiches, pancakes, and pastries. It is recommended to pair it with cold cuts, salads, and various vegetables that develop intense flavors after cooking.Expand

Queijo Borbinha is a soft cow's milk cheese produced by the Bolderini cheese factory. It has a milky flavor and aroma, mild acidity, and a slight earthiness due to the rind. The cheese is aged for approximately 30 days. The top of the cheese is sliced off, the soft insides are consumed, and the rind is not. The cheese can be spread on bread and paired with jellies, sweets, and fruity drinks.Expand