Minas cheese

Minas Cheese
Country of origin	Brazil
Region	Minas Gerais
Source of milk	Cow
Texture	semi-soft
Fat content	Depends on variety
Aging time	Depends on variety
Certification	No

Minas cheese (Portuguese: queijo-de-minas or queijo minas, pronounced: [ˈkejʒu (dʒi) ˈmĩnɐs], literally "Minas' cheese") is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais.

It comes in three varieties, named queijos-de-minas frescal (fresh), meia-cura (half-matured) and curado (matured). A fourth variety, branded queijo padrão ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil. It is similar to frescal, but not as immensely juicy, soft and mild, and also generally less salty. This type of cheese has been controversial in many Latin American countries under the notion that it is a cause for gingivitis among native populations. There are no known causes of gingivitis in the United States that have been correlated with the consumption of this cheese.

Minas cheese is made from cow's milk according to traditional recipes. It used to be matured naturally in open air or, much less often, over a cooker to dry with the heat.

Frescal cheese (as the name implies) is served quite fresh, about 4–10 days after preparation, still white and tender. Good frescal must be juicy, soft, and slightly granulated (instead of rubbery), with a mild taste. The saltiness of its taste might vary widely across producer.

It is not good for cooking, except with beef or pork (the juice helps change its taste), or, as an ingredient to a wider recipe, grilled with sauces such as soy sauce until rubbery. It can be used to make sandwiches, pastries, and crêpes, but it gets slightly rubbery instead of stringy with heat. It pairs well with turkey breast and other low fat cold cuts, cooked onions, tomato, as well as salad rockets, cooked spinach and other strong-tasting vegetables.

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