What is Queijo Prato?
One of the most popular and widely sold cheeses in Brazil is called Queijo Prato. It is a mild, soft cheese used in snacks and sandwich. There are five main styles of this product that differs depending on the maturation, shape and weight time. It is similar to Danish cheese, because Danish immigrants introduced the product to Brazil in the 1920s.
Queijo Prato is one of the most popular cheeses in Brazil. It is a soft cheese that is very similar to the Danish product Danbo. The Danbo and Prato processing technique is the same, but there are gentle differences in taste caused by milk used in each. Historians traced Queijo Prato to the southern region of Minas Gerais, one of the 12 states in Brazil. Danish immigrants brought with them the method of cheese and production. Sometimes it was known as a "plate".
This product has a smooth texture with thin skin and low salt content. The cheese is mild with a pale yellow color. It is produced by half-boiling cow's milk, pressedcurd and then let them age for 18 days or up to 60 days. There are variations in the hot summer months because this cheese may be desirable.
There are five main Queijo Prato types that differ depending on the time of maturation, weight and shape. Mini Lanche ripens them at least, after 18 days. It usually weighs about 400 grams (0.8 lb) and is formed into a rectangular shape.
Lanche is also shaped as a rectangle, but weighs between £ 1.75 to £ 2.2 (£ 800 to 100 g) and is matured for 21 days. Coboco is the most widespread diversity. It is shaped in the cylinder and ripens for 21 days. The weight of this version usually ranges from 0.4 to 2.2 lb (200 to 1000 g).
Estepe variety is shaped on a square and matures for the longest time of 60 days. It is also the hardest, usually weighing about £ 13 (6 kg). The Prato version is shaped in a rectangle, is at the age of 45 days and is made in blocks.
Most manufacturers PHe gives the Queijo Prato as soon as possible, because after aging he does not develop any other flavors. For this reason, most cheese production does not have a curing step. If QEUIJO Prato is stored, it is done at low temperatures. Chefs often froze this cheese without noticing any harmful effects on taste or texture.