Hard cheese
Below you can learn more about each of our cheeses!
This curd has low moisture content and is cooked in its own whey at a temperature of 50°C - 57°C before being strongly pressed, wrapped in cloths, and cured. The curing process can last from several months to several years.
When good or very good, hard cheeses can always "age" like a wine, refining their aromas and flavors. This "aging" leads to an intensification of the "bouquets" but also a greater drying of the cheese.
It must be kept refrigerated, but not frozen. Consume within 180 days. Remove from the refrigerator 30 minutes before consumption to allow aromas and flavors to return, and wrap any unused product in plastic wrap before returning it to the refrigerator.
Ancestral das Vertentes is highly appreciated, whether on cheese boards or simply grated over pasta, risotto, soups, etc.
Ancestral das Vertentes
Emphasis
Inspired by Caprino Romano, originating in Italy .
Parmigiano is probably one of the most well-known Italian cheeses in the world, a cheese with a very characteristic and pleasant flavor. This cheese is aged for at least one year.
For the production of Ancestral das Vertentes, we use 100% goat's milk.
Super Gold medal at the 2024 World Championships in Brazil, twelfth place overall.
Winner of the Silver medal at the 4th Brazilian Cheese Awards and Bronze at the 2019 World Cheese Awards in Brazil.