The canastra cheese is a type of Brazilian cheese, originally from Minas Gerais. Produced for over two hundred years, he’s distant cousin cheese from Serra da Estrela, Portugal, brought by the immigrants of the gold cycle age. Since May 2008 the cheese canasta is intangible cultural heritage Brazilian title granted by IPHAN.
The canastra cheese should be eaten cured or half-cured with at least a week of maturation. With each passing day, it gets a nice golden color and will stiffen from outside to inside. It’s good company for a cold beer, spirits or wine, served in very butecos of Belo Horizonte.