Cheese made with raw milk from Girsey cows 980 meters above sea level in Pardinho´s Cuesta, São Paulo, Brazil. Aged in stone cellars on a family farm, the
first of its kind in Brazil. This cheese highlights the terroir of the region and the revolution of Brazilian artisan cheese.
Flat, millstone shape with rounded edges; 20-25 lbs; 35cm in diameter.
Semi-cooked, pressed, raw cow’s milk cheese.
Small farmstead artisanal production.
Raw cow’s milk from the Girsey (Gir zebu + Jersey) breed.
Inspired by the European alpine styles, the cheese is produced by hand in copper vats, using
microbial rennet. Milk is heated to 33°C then the curd is cut to the size of a quinoa grain. The
curd is semi-cooked then hooped under whey into molds.
Aged in stone cellars on Brazillian pine shelves for at least 10 months. The wheels are washed
with morge weekly to develop the rind.
Bright yellow in summer and straw yellow in winter.
Very sweet with notes of cocoa, Brazillian nuts, and yeast.
Tropical notes, reminiscent of sweet cream, pineapple, cocoa, almonds, and cashew nuts with
a mouthwatering acidity.
Produced all year round.
Chardonnay, Sauvignon Blanc, Viogner for white; Orange natural wine; Cabernet Franc or
Pinotage for red.