Brazil is in the midst of a full-blown artisanal cheese revolution:
Brazil’s been sweeping the awards circuit and putting its artisanal makers on the map—but can it find an audience?
Cheesemaker Heloisa Collins of Capril do Bosque picked up one of last year’s medals. She’s been a passionate producer since 1975, after she and her husband made a home on a farm in Joanópolis, Brazil. For the first two decades, cheesemaking was only a hobby for Collins, whose day job was in applied linguistics research. On business trips to Europe, she developed a love for foreign cheeses like Valençay and Stilton, and picked up recipe books so she could recreate those styles at home.
What makes Brazil’s artisanal cheeses so worthy of celebration? For De Carvalho, it comes down to the country’s unique terroir—the intense sunlight, sweet native grasses, and salty breeze off the South Atlantic. And of course, the cows. De Carvalho explains that Brazil started importing cattle like the Gir and Zebu breeds from India over a century ago. The animals are resistant to hot temperatures and tropical diseases, which means they’re well suited to conditions in Brazil.
While De Carvalho estimates there are some 900 rules governing the sale and distribution of cheese in Brazil, she is still optimistic about the future. “There is a lot of progress, mostly because most consumers prefer these cheeses.”
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