Semi-hard cheese
Below you can learn more about each of our cheeses!
This cheese is generally malleable, with medium moisture content, and undergoes a maturation process. It develops a well-defined and rich flavor at the end of this process. It is a semi-cooked pressed cheese.
The cheese curd is pressed while wrapped in cloths, and its main function is to accelerate the expulsion of whey before the cheese begins to cure. These types of cheeses may generally have small holes.
It must be kept refrigerated, but not frozen. The Camponês brand should be consumed within 120 days. The Terruá line should be consumed within 180 days. Remove from the refrigerator 30 minutes before consumption to allow the aromas and flavors to return, and wrap any unused product in plastic wrap before returning it to the refrigerator.
Camponês and Terruá varieties can be used, in combination with others, in the composition of cheese boards, in the preparation of pasta fillings, risottos, sandwiches, and as a gratin on toast and pizzas .
Camponês
Pasteurized Milk
Our Camponês cheese is based on the traditional " semi-hard cheese " (cow's milk), whose characteristics are highly appreciated.
In the goat's milk version, we sought to maintain these characteristics and the mild flavor of goat's milk.
Winner of the Bronze medal at the III Prêmio Queijo Brasil, Gold at the IV Prêmio Queijo Brasil and Bronze at the 2019 World Cheese Awards in Brazil.
Camponês Carrara
Pasteurized Milk
Our Camponês Carrara is a signature cheese made with goat's milk, incorporating beetroot and açaí into the cheese, resulting in a marbled texture similar to Carrara marble.
Winner of the Gold medal at the Mondial du Fromage 2025 in France and bronze at the 1st Southeast Championship 2025.
Terruá das Vertentes
Raw Milk
Based on the traditional " semi-hard cheese " (cow's milk), whose characteristics are appreciated by many. In this version, made with goat's milk, the aim was to maintain these characteristics and the mild taste of goat's milk, while still retaining the character of a raw milk cheese.
This cheese is matured for at least 60 days, during which time it is turned daily. After this period, the cheese is thoroughly cleaned and vacuum-packed.
Winner of the Bronze medal at the III, IV and V Prêmio Queijo Brasil, silver at the 2019 World Cheese Awards in Brazil and bronze at the 2022 World Cheese Awards.
Terruá Imperial
Raw Milk
Our Imperial is a variation of Terruá das Vertentes, aged for 3 to 6 months and weighing between 3.5 kg and 4 kg .
Its texture is compact and it has a mild flavor.
A unique cheese in the world of goat cheeses.
Gold medal at the 1st Southeast Championship 2025 and voted best raw milk cheese.
Winner of the Bronze medal at the III Prêmio Queijo Brasil, Silver at the IV Prêmio Queijo Brasil, and Bronze at the World Cheese Awards in Brazil in 2019 and 2022.
Terruá Faixa de Carvão
Raw Milk
Faixa de Carvão is a variation of Terruá das Vertentes , inspired by the French Morbier .
This cheese, weighing approximately 1kg, has a strip of vegetable charcoal cutting through its texture and is aged for a minimum of 2 months.
Winner of Gold and Super Gold medals at the III Queijo Prêmio Brasil, Silver at the IV, and Bronze at the V Queijo Prêmio Brasil, and Bronze at the World Cheese Awards in Brazil in 2019 and 2022.
Considered the best raw milk cheese in Brazil made from animals other than cows in 2017.