Serro Cheese

Learn how to make this delicious Minas Gerais spice! From fresh milk to Serro Cheese, see how to prepare.

Ingredients

• 2 tablespoons of coarse salt
• 8 liters of whole milk
• ½ cup of drip (liquid that runs off after the whey comes out)
• Rennet (liquid or powder)

How to Prepare Serro Cheese

1. After milking, take the fresh milk and keep it at the same temperature. 
2. If this is not possible, use whole milk and strain it through a nylon strainer.
3. First, add the pingo and mix well.
4. Then dissolve the rennet in filtered water. 
5. Mix well and add to the milk at a temperature of 35 degrees.
6. Leave the milk to rest until it curdles (between 40 and 50 minutes).
7. When the dough has a gelatinous appearance, releasing pieces at the corner of the bowl, cut the substance into cubes of +- 2 cm.
8. Furthermore, it is important to let the whey appear and mix the cubes with the wooden spoon for 20 minutes while this happens.
9. Wait for the dough to settle and remove the whey that remains on top.
10. Transfer the cheese to the mold and press down with your hands.
11. Place a bowl near the cheese to collect the drippings.
12. Wait for 3 hours and turn the cheese over.
13. Put a spoonful of salt on the other side.
14. Finally, wait 24 hours and take the cheese to a cool place.

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Interesting facts about Serro Cheese

Not to be confused with Minas cheese, Serro Cheese It is known for its magnificent flavor, with a yellowish color and compact thickness, slightly acidic. You can combine this dairy product with guava paste, wine and marmalade. Therefore, it can become a great snack for warmer days and a great choice for the romantic and friendly Cheese and Wine.

Initially, this cheese It was also developed and used during the mining era in Brazil, mainly by prospectors in search of gold. In addition, it comes from the Serro region, a city in Minas Gerais that is proud of its cultural characteristic of producing cheese, which is compared to the best in the world, due to its uniqueness.

Produced by hand by farmers from Serro, the region's large industries threatened their production, and only one cooperative of farmers refused to give in. The tradition from father to son is maintained firmly and with resistance they continue to make the best Queijo do Serro in the region.

In short, the production of this condiment is done with raw milk, and has even caused problems with the Ministry of Agriculture due to unreliability in the preparation. However, today it is known that this type of preparation does not cause any harm to human health if the cattle are properly vaccinated against specific diseases. The artisanal production of this cheese is part of Brazil's intangible heritage, and although there are differences in the preparation method regarding some recipes, there is a comparison that identifies the artisanal method of making it.

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Appreciation and dedication

So, if you haven't tried this cheese yet and are waiting for someone to bring it to you to try, forget it, because this recipe is super easy and practical. You will have to wait for it to be ready, but when it is, you will be able to brag to all your family and friends about making fancy cheeses for tasting.

Finally, the Serro Cheese It can be a great choice for morning and afternoon snacks and can even complement meal dishes. In other words, everyone at home will love it, and if you liked the recipe, share it with anyone you think would love to help you make a delicious cheese.

Who doesn't love enjoying a night with some cheese? Wine, beer... snacks, everything is good!

Would you like to see more wonderful recipes like this? Check them out:

• Super Easy Blender Pie
• 3 cheese pie, quick and easy lunch
• Pasta in the pressure cooker