Marajó Cheese

Buffalo adapted well to Pará, which concentrates 39% of the herd in the country, and became a symbol of Marajó Island, located at the mouth of the Amazon River, about 3 hours from Belém by boat. Light and creamy, the cheese produced there used to be made with cow’s milk, but since the 1930s, cow’s milk has been replaced with buffalo milk. Fatter and higher in protein, the curd goes through several steps, such as filtering, fermenting, cutting, washing and cooking, before being shaped into rounds or squares inside wooden or plastic molds.