Queijo prato is a soft, sweet cheese popular in Brazil, similar to Danish Danbo. It has five main styles varying in maturation time, shape, and weight. It was introduced by Danish immigrants in the 1920s and is made from semi-cooked cow’s milk. It does not develop additional flavor as it ages and is often sold as soon as possible.
One of the most popular and best-selling cheeses in Brazil is called queijo prato. This is a soft, sweet cheese used in snacks and sandwiches. There are five main styles of this product which differ in terms of maturation time, shape and weight. It is similar to a Danish cheese, as Danish immigrants introduced the product to Brazil in the 1920s.
Queijo prato is one of the most popular cheeses in Brazil. It is a soft cheese very similar to Danbo, a Danish product. The processing technique of danbo and prato is the same, but there are subtle differences in flavor due to the milk used in each.
Historians traced the queijo prato in the 1920s to the southern area of Minas Gerais, one of Brazil’s 12 states. Danish immigrants brought the cheese and the production method with them. It was sometimes known as a “plate.”
This product has a smooth texture with a thin rind and low salt content. The cheese is delicate with a pale yellow colour. It is made by semi-cooking cow’s milk, pressing the curds and then allowing it to age for as little as 18 days or up to 60 days. There are variations in the production of this cheese, as firmer cheese curds may be desirable in the hot summer months.
There are five main types of queijo prato which vary in terms of ripening time, weight and shape. The Mini Lanche has matured at least, at 18 days. It weighs about 400 grams (0.8 lbs) and forms into a rectangular shape.
The spear is also shaped like a rectangle but weighs between 800 and 100 g between 1.75 and 2.2 lbs and matures for 21 days. Coboco is the most popular variety. It has the shape of a cylinder and matures for 21 days. The weight of this version generally ranges from 0.4 to 2.2 lb (200 to 1000 g).
The Estepe variety is shaped into a square and matures for the longest period, 60 days. It is also the heaviest, typically weighing around 6 kg. The Prato version has the shape of a rectangle, is aged for 45 days and is made in blocks.
Most producers sell thosejo prato as soon as possible, as it will not develop any additional flavor as it ages. For this reason, most cheese production does not have a maturing stage. If the qeuijo prato is stored, it does so at low temperatures. Cooks have often frozen this cheese without noticing any detrimental effects to the flavor or texture.
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