Cheeses of Serra da Canastra
Highlands in Minas Gerais where raw-milk Canastra cheese is made on family farms, a cheese recognised as Brazilian heritage.
Made, aged and sold here
Best time: April to September, the dry season.
The Serra da Canastra is a range of high grasslands and waterfalls in south-west Minas Gerais, where the São Francisco river begins. Around towns such as São Roque de Minas, Medeiros and Vargem Bonita, family farms make queijo Canastra from raw cow's milk. In 2008 the way artisan cheese is made in Minas Gerais was listed as part of Brazil's intangible cultural heritage.
Canastra cheese
Canastra cheese is made from raw milk set with rennet and a natural starter called pingo, whey saved from the day before. The curd is pressed by hand into moulds, salted and ripened on wooden shelves. Young cheese is soft and mild; aged for weeks or months, it grows a yellow rind and a stronger, slightly sharp flavour.
The highlands
Serra da Canastra National Park protects the source of the São Francisco and the Casca d'Anta waterfall, as well as maned wolves and giant anteaters. Dairy farms lie in the valleys around the park. Visitors can taste cheese at farms that welcome them and eat pão de queijo, the cheese bread of Minas Gerais, made with aged local cheese.
A trail idea for Serra da Canastra
- São Roque de Minas The gateway town, with cheese shops and farm visits.
- A cheese farm See cheese pressed by hand and aged on wooden shelves.
- Casca d'Anta The great waterfall inside the national park.
- Source of the São Francisco The spring where Brazil's great river begins.
Written by the EveryCheese desk with AI assistance. Background: "São Roque de Minas" on Wikipedia. Opening hours, markets, caves and tours change; check locally before travelling. If something is wrong, tell us.
