Na página anterior, uma seleção de exemplares de Norte a Sul do País; à esquerda, queijos primonato, feitos com leite de búfala; e, abaixo, Fernando Oliveira, na bancada da sua A Queijaria On the previous page, a selection of samples from the North to the South of the Country; to the left, primonato cheeses, made with buffalo milk; and, below, Fernando Oliveira, at the counter of A Queijaria
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comprar where to buy
São Paulo Mestre Queijeiro R. SIMÃO ÁLVARES, 112, PINHEIROS 11 2369 1087 MESTREQUEIJEIRO.COM.BR
Casa Santa Luzia AL. LORENA, 1471, JARDINS 11 3897 5000 SANTALUZIA.COM.BR
A Queijaria R. ASPICUELTA, 35, VILA MADALENA 11 3812 6449 AQUEIJARIA.COM.BR
Rio de Janeiro Inaugurada no início do ano, sua casa reforça a ideia de que os brasileiros estão, enfim, descobrindo as deliciosas riquezas do País. "Acho incrível ter um queijo de cabra azul tão bom como o da Capril do Bosque, fabricado em Joanópolis, interior de São Paulo. Além de delicioso, tem a singularidade de levar leite de cabra (algo muito raro nos queijos azuis) e ter sabor delicado", afirma Bruno. Outro destaque é o queijo curado de ovelha que vem de Chapecó, Santa Catarina. "Ele é mais gordo, untuoso. Porém, não é muito salgado, nem forte", diz. Duas boas opções para quem quer começar a explorar sabores diferentes e com selo nacional.
Casa Carandaí R. LOPES QUINTAS, 165, JARDIM BOTÂNICO 21 3114 0179 CASACARANDAI.COM.BR
Belo Horizonte De-Lá AV. DO CONTORNO, 6000, LOJA 208, SAVASSI 31 3225 6347 PRODUTOSDELA.COM.BR
On the shelves, there are more than 80 types of cheese, all of them Brazilian. Opened in April of last year, A Queijaria store usually offers varieties from São Paulo, Minas Gerais, Rio de Janeiro, Pernambuco, Paraíba and Rio Grande do Sul. The owner of the house, Fernando Oliveira, is proud of dedicating the large part of his time to travelling the country to make precious discoveries such as the cheeses of the Ariano Suassuna family ranch, in the North-east, and Suape, which is similar to the Swiss emmental. Now with six years of experience in the area, he recalls that on his travels he has discovered moving stories of people who continue to produce handmade cheese even in the face of great difficulty. "It is common to find that they don't even have anyone to sell their products to. But they don't stop making it, in order to avoid breaking a tradition started by their ancestors", he explains. Although varied domestic production is only attracting attention now, Brazil has been making cheeses from raw milk for more than 400 years. And each region has its specialty. After all, it is a living food, which depends on climate, mode of preparation and local bacteria. That is why a cheese from Rio Grande do Sul will never be similar to another from Pernambuco or Rio de Janeiro. That is where the beauty lies. Bruno Cabral, from Mestre Queijeiro store, also in the state capital, is a cheese refiner. The name is given to the person responsible for monitoring the maturing process closely, which helps to make an excellent sample even better. In the store, which usually has more than 30 types of cheese made from raw cow, goat, sheep and bufflow milk, also has a special chamber for improving flavors. Inagurated at the start of the year, the house re-inforces the idea that Brazilians are, finally, discovering the delicious riches of their Country. "I think it is amazing to have a blue goat’s cheese as good as that of Capril do Bosque, produced in Joanópolis, in the interior of São Paulo. As well as delicious, it is unique in using goats cheese (very rare for blue cheeses) and having a delicate chase", says Bruno. Another highlight is the cured sheep cheese, which comes from Chapecó, Santa Catarina. "It is fatter, thicker. However, it isn't salty or strong", he says. Two good options for those who want to explore different flavors with the national seal.
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