Queijo Minas Artesanal Araxá
- Producer
- Various
- Country
- Brazil
- Region
- Minas Gerais
- Weight
- 2.2-2.6 lbs
- Website
- Milk
- Cow
- Treatment
- Raw
- Classification
- Firm
- Rennet
- Animal
- Rind
- Washed
Queijo Minas Artesanal Araxá is a raw, semi-firm cow’s milk cheese produced in the Minas Gerais region of Brazil. Techniques for making the cheese were first introduced to the mountainous tropical region in the 17th century by Portuguese immigrants, who modeled the recipe after the traditional sheep’s milk Serra da Estrela from their European homeland.
To make Queijo Minas Artesanal Araxá, the cheesemaker warms and then inoculates raw cow’s milk using “pingo”, a small quantity of whey from a previous batch that’s rich in microorganisms. After coagulation, the curd is cut and stirred, then placed into hoops. Wheels are pressed, turned, and brined before being sent to aging caves where they’re washed and turned every other day. The cheese is consumed in fresh, semi-firm and hard versions, after aging periods of one week, one month and two months respectively.
Tasting Notes
The paste of Queijo Minas Artesanal Araxá is consistent, cream-colored and firm, possessing no holes, while the rind is thin and cream-to-yellow colored. Taste is buttery and salty with a noticeable acidic tang. When aged longer, it becomes firmer and more spicy.
Pairings
Queijo Minas Artesanal Araxa can be eaten fresh and is also commonly used in the local version of cheese bread.
