Névoa Valençuai
Pasteurized Milk
Fresh cheese inspired by French white mold cheeses.
It has a moderate, aromatic yeast flavor and a fine, moist texture covered with vegetable charcoal and white molds. As it matures, the cheese acquires a whitish, slightly rough rind with faint traces of white and black molds.
Winner of the Gold medal at the 2019 Mondial du Fromage in France with its truncated pyramid-shaped variation named Névoa Valençuai.
Bronze medal at the 2024 World Championships in Brazil, with the Névoa Valençuai Blend.
The first Brazilian goat cheese to win an award at an international competition.
Fresh (Soft) Cheese
Below you can learn more about each of our cheeses!
Soft cheese is a fresh, unpressed, hand-shaped pasta that is uncooked, unaged or lightly aged (less than 7 days), moist, very white, and practically without rind. It has a sour taste and sometimes ingredients such as pink peppercorns, herbs, etc., can be added. It should be consumed very young due to its high moisture content.
​
The products in our portfolio must be kept refrigerated, respecting the following expiration dates:
-
Family Névoa (Névoa das Vertentes, Valençuai e Coração da Terra) e Brume das Vertentes: 20 days
-
Semente di Latte e Semente di Latte Piccolo: 120 days
-
Frescal: 15 days
-
Boursin Pasta: 10 days
-
Boursin em Conserva: 120 days
-
Massa de Boursin: It can be kept frozen for a maximum of 90 days (vacuum-packed for culinary use).)
​​
Family Névoa e Brume das Vertentes: cheeses for special occasions, ideal for pairing with cachaças (such as those aged in amburana or oak), wines (such as a Riesling white grape or a dry sparkling wine (brut)), and craft beers (such as a Belgian Strong Golden Ale or a Trappist).
​
Semente di Latte e Semente di Latte Piccolo: A cheese developed using Italian techniques, inspired by Robiola, ideal for pairing with cachaça (such as those aged in amburana or oak), wines (such as a Riesling white grape or a dry sparkling wine (brut)), and craft beers (such as a Weiss or a Witbier).
​
Frescal: It can be eaten for breakfast, as a dessert, or as an ingredient in appetizers and salads.
​​
Boursin: It can be consumed as an appetizer, pasta filling, sandwich spreads, on bruschetta, in salads, and as an ingredient in various recipes.
Névoa das Vertentes
Pasteurized Milk
Fresh cheese inspired by French white mold cheeses.
It has a moderate, aromatic yeast flavor and a fine, moist texture covered with charcoal and white mold.
As it matures, the cheese acquires a whitish, slightly rough rind, with faint traces of white and black mold.
Arretado das Vertentes
News
Fresh cheese inspired by the traditional northeastern Brazilian cheese curds, elevated by the unique lightness of goat's milk.
It has a mild, slightly salty, milky flavor, with a firm, elastic texture and low acidity.
When grilled or pan-fried, the cheese withstands the heat and develops a golden, crispy crust, revealing a soft interior. It's the perfect base for creating flavor contrasts when served warm with honey or homemade jams.
Névoa Coração da Terra
Pasteurized Milk
Fresh cheese derived from Névoa das Vertentes.
This cheese is produced using lactic fermentation techniques and has a moderate, aromatic yeast flavor. Covered with annatto and white molds, the cheese has a thin, moist coating.
During the ripening process, it acquires an orange peel with white mold and a rough texture.
Winner of the Bronze medal at the 5th Brazil Cheese Awards
Bronze medalist at the 2022 World Championships in Brazil.
Brume das Vertentes
Pasteurized Milk
Fresh cheese inspired by French white mold cheeses.
It has a moderate, aromatic yeast flavor and a fine, moist texture covered with white mold.
As it aged, the cheese acquires a whitish, slightly rough rind.
Super Gold medal at the 2024 World Championships in Brazil, thirteenth place overall.
Gold at the 1st Southeast Championship 2025
Silver medal at the 2026 World Championships in Brazil with its double cream version.
Frescal de Cabra
Frescal
Based on the traditional "Minas Gerais cheese" (cow's milk), whose characteristics are appreciated by many.
In this version, made with goat's milk, we sought to maintain these characteristics and a mild taste.
This milk, combined with special ferments and an artisanal manufacturing process based on small batches and rigorous hygiene control, produces a cheese with a unique flavor.
Gold at the 1st Southeast Championship 2025
Winner of the bronze medal at the First Minas Gerais State Championship for goat cheeses.
Pérolas das Vertentes
Frescal
Fresh cheese, of French origin, made with lactic fermentation, inspired by the French Boursin.
It can be produced with natural flavor.
It has a low salt content.
It subtly presents the typical aromas of goat's milk.
It pairs perfectly with various spices, meats, fruits, salads, and jams.
Preserves in the following flavors: Fine Herbs, Pink Peppercorns and Oregano, and Sun-Dried Tomatoes, in addition to Natural.
Boursin tipo Pasta
Boursin
Fresh cheese, of French origin, can be produced with its natural flavor or with the addition of various seasonings.
Boursin is a low-salt cheese that subtly displays the typical aromas of goat's milk. It pairs very well with bread.
We produce the spread in versions with apricot, walnuts, pine nuts, sun-dried tomatoes, herbs, pink peppercorns, and oregano, in addition to the natural version.
