If you are a fan of delicious, artisanal cheeses, you can’t miss this special recipe! Today, we are teaching you how to make a Serra da Canastra-style cheese at home. This traditional delicacy from the Minas Gerais region of Brazil is famous for its unique, complex flavor and incredible texture.
Ingredients:
- 1.3 gallons (5 liters) of raw or pasteurized whole milk;
- Rennet (amount as per manufacturer’s instructions);
- Calcium chloride (if using pasteurized milk);
- Mesophilic culture (or use the traditional “Pingo”—whey from the previous day’s batch);
- 2 tablespoons of coarse sea salt.
How to Make Serra da Canastra-Style Cheese:
- Heat the 1.3 gallons of milk to 95°F (35°C);
- Add the mesophilic culture or the “Pingo” and mix well;
- If using pasteurized milk, stir in the calcium chloride;
- Let the milk rest for 30 minutes to activate the cultures;
- Cut the curd into small squares and let it rest for another 5 minutes;
- Gently stir the curd for 15 minutes to release the whey;
- Transfer the curd to a cheesecloth and squeeze to remove excess whey;
- Place the cheese into a mold and sprinkle salt on the top;
- Flip the cheese after 6 hours and let it age for at least 15 days.
Tip:
For a sharper flavor and a firmer texture, let the cheese age for one month. However, after 15 days, it is already delicious and perfect to use in recipes like homemade pão de queijo (Brazilian cheese bread).
Fun Fact:
Serra da Canastra cheese is a true Brazilian culinary treasure, renowned for its unique characteristics and intense flavor profile. Every bite offers a taste of the rich heritage and culture of the Minas Gerais region.
Now it’s time to get hands-on and enjoy this gastronomic marvel!
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