Queijo prato (Portuguese pronunciation: [ˈkejʒu ˈpɾatu], literally "plate-shaped cheese"), named after the shape it was originally made by the immigrants, is a Brazilian soft cheese, similar to the Danish cheese danbo. It is one of the most popular Brazilian cheeses.
In the 1920s, Danish immigrants in rural parts of Aiuruoca, Minas Gerais, laid the foundation for the production of queijo prato.[1][2] Since the production method for queijo prato is essentially the same as for danbo cheese, the differences are attributed to milk characteristics.[3] It is characterized by low salt and lactose content, yellow color and mild flavor.[4]
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Produção do Queijo Prato.wmv
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QUEIJO PRATO EVITA A BARRIGUINHA
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Curso Produção de Queijo Minas Padrão, Prato e Provolone - Cursos CPT
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See also
References
- ^ "Globo Rural | A palavra do campo".
- ^ "Queijo Prato". Queijo no Brasil. Archived from the original on December 11, 2008. Retrieved 2009-07-06.
- ^ pt:Queijo prato
- ^ Cichosckia, Alexandre; Eunice Valdugaa; Alice T. Valdugaa; María E. Tornadijob; José M. Fresno (2002-04-07). "Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening". Food Control. Elsevier Science Ltd. 13 (4–5): 329–336. doi:10.1016/S0956-7135(02)00039-7.
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This page was last edited on 4 January 2022, at 00:44