Our Products:
main characteristics, uses and maintenance
( we do not use) chemical additives or artificial preservatives)
Soft cheese (fresh)
A massa mole é uma massa fresca, não prensada, moldada a mão, não cozida, não curada ou pouco curada (menos de 7 dias), úmida, muito branca e praticamente sem casca. Possui um sabor ácido e às vezes pode-se adicionar ingredientes como pimenta rosa, ervas finas, etc. Devem ser consumidas bem jovens devido a alta umidade.
Os produtos do nosso portfólio devem ser mantidos refrigerados, respeitando-se os seguintes prazos de validade:
- Linha Névoa (Névoa das Vertentes, Valençuai e Coração da Terra) e Brume das Vertentes: 20 dias
- Semente di Latte e Semente di Latte Piccolo: 120 dias
- Frescal: 15 dias
- Trufadinho das Vertentes: 10 dias
- Boursin Pasta: 10 dias
- Boursin em Conserva: 120 dias
- Massa de Boursin: pode ser mantida congelada por um prazo máximo de 90 dias (embalada a vácuo para uso em culinária)
Linha Névoa e Brume das Vertentes queijos para momentos especiais, ideal para harmonizações com cachaças (como as armazenadas em amburana ou carvalho) vinhos (como uma Casta branca Riesling ou um Espumante seco (brut)) e cervejas artesanais (como uma Belgian Strong Golden Ale ou uma Trapista).
Semente di Latte e Semente di Latte Piccolo um queijo desenvolvido com técnicas italianas inspirado no Robiola, ideal para harmonizações com cachaças (como as armazenadas em amburana ou carvalho) vinhos (como uma Casta branca Riesling ou um Espumante seco (brut)) e cervejas artesanais (como uma Weiss ou uma Witbier).
Frescal pode ser consumido no café da manhã, como sobremesa ou em composição de aperitivos e saladas.
Trufadinho das Vertentes é um queijo para ser consumido no café da manhã ou como sobremesa em sua versão com recheio de goiabada ou doce de leite.
Boursin pode ser consumido como aperitivo, recheio de massas, pastas para sanduíche, em bruschetas, saladas e como composição em várias receitas.
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.
Névoa
Valençuai
(pasteurized milk)
Semi-hard cheese
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.
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 the Gold and
Super Gold in the III, Silver in the IV and Bronze in the V Queijo Prêmio Brasil and Bronze in the World Cheese Awards Brazil 2019 and 2022.
Considered the best raw milk cheese in Brazil made from animals other than cows in 2017.
Champion
of
Sales
Hard cheese
This cheese 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" intensifies the "bouquets" but also causes the cheese to dry out more.
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
Inspired by Caprino Romano, originally from 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.
Other Products
In addition to cheeses, we highlight other products made from goat's milk.
Cheesecake
Made with Boursin goat cheese and topped with artisanal strawberry jam, guava paste, or doce de leite Bé.
Innovative product, used in gourmet events.
Champion in the Special Highlight category at Expolac 2016, promoted by the Cândido Tostes Institute.
Gold Medal at the 2024 World Championships in Brazil.
Bronze medals at the 2019 and 2022 World Championships in Brazil.
