In the old days, when the cheese from Frutuoso Limoeiro's Farm didn't sell as much and got yellow, it was a big concern. They thought they would not be able to sell it if it was not white. Today, the Costa family matures all 30 pieces it produces daily in a room with temperature and humidity control to get the rind moldy - it is the most popular type by the clientele. As a result, you get firm, low-acid cheese and medium-intensity flavor with a spicy touch. The smell presents aromas of curds inside and of wood in the rind. The 40 cows of the "girolando" breed graze in Alvorada de Minas, where the fifth generation keeps alive the tradition of the Minas Artesanal cheese made with raw milk.


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5 months ago

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