Alagoa Cheese

Some call it “Mantiqueira parmesan”, since this aromatic cheese of strong and spicy flavor can be cured for longer periods until it is hard enough to be rated. It is produced using artisanal techniques and raw (which has not been pasteurized) cow’s milk, in the city of Alagoa, Minas Gerais. About ten liters of milk are needed to produce a two-pound cheese.