Boldness and Creativity Put São Paulo on The International Cheese Map

Cheese factories diversify production with unusual ingredients and maturation techniques

The state of São Paulo has never been recognized for its cheesemaking tradition. It is not a culture passed from parents to children, as in Minas Gerais. Because it is precisely this peculiar characteristic that is behind the notoriety that the cheesemakers in São Paulo have conquered inside and outside Brazil. As it is a recent movement, which is not more than ten years old, the cheesemakers here have daring and creativity as a common point.

Without the strings attached to old recipes, they constantly invent and propose innovations that have impressed even the homeland of cheese. In the latest edition of the Mondial du Fromage et des Produits Laitiers contest, held in France in September 2021, six producers from São Paulo returned home with 15 medals, including a Super Gold, the most coveted of them. "As we don't have any legislation to follow or a cultural code that holds us back, we have total freedom. And we're totally crazy, laughs Heloísa Collins, from Capril do Bosque, a cheese dairy specializing in goat's cheese. She returned from France with a silver medal for Dolce Bosco, blue goat's cheese inspired by the Italian dolce gorgonzola. In the brand's online shop, the 200-gram unit costs R$49.

Translated by Kiratiana Freelon

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