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Minas Cheese
Minas cheese ( or pt, queijo-de-minas, , literally "cheese from Minas") is a type of cheese that has been traditionally produced in the Brazilian state of Minas Gerais. It comes in three varieties, named (fresh), (half-aged) and (aged). A fourth variety, branded ("standard" cheese) has been developed more recently and can be found in nearly all supermarkets and grocery stores in Brazil. It is similar to , but not as immensely juicy, soft and mild, and also generally less salty. Minas cheese is made from cow's milk according to traditional recipes. It used to be matured naturally in open air or, much less often, over a cooker to dry with the heat. cheese (as the name implies) is served quite fresh, about 4–10 days after preparation, still white and tender. Good must be juicy, soft, and slightly granulated (instead of rubbery), with a mild taste. The saltiness of its taste might vary widely across producer. It is not good for cooking, except with beef or pork (the juic ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goiabada
Goiabada (; from ''goiaba'', guava] is a Jam, conserve made of red guavas and sugar, commonly found throughout the Portuguese-speaking countries of the world. It dates back to the colonial times of Brazil, where guavas were used as a substitute for the quinces used to make ''marmelada'' (quince cheese). An abundance of sugar and slave labour were crucial for its confection, in large cauldrons cooking over a slow fire. In rural areas of Brazil, it is still commonly made at home for family use or by home industry outlets (traditional recipes) or as processed food. It is a deep slightly bluish red colour, sometimes a very dark hue of red. Very similar to ''goiabada'' is the closely related Colombian ''bocadillo'', also made from guava but with more sugar. It is known as guava paste or guava cheese throughout the English-speaking Americas, specially the Caribbean, and ''dulce de guayaba'', ''barra de guayaba'', ''pasta de guayaba'', ''bocadillo'' or ''guayabate'' in Spanish-speakin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cheeses
Brazilian commonly refers to: * Something of, from or relating to Brazil * Brazilian Portuguese, the dialect of the Portuguese language used mostly in Brazil * Brazilians, the people (citizens) of Brazil, or of Brazilian descent Brazilian may also refer to: Sports * Brazilian football, see football in Brazil * Brazilian jiu-jitsu, a martial art and combat sport system *''The Brazilians'', a nickname for South African football association club Mamelodi Sundowns F.C. due to their soccer kits which resembles that of the Brazilian national team Other uses * Brazilian waxing, a style of Bikini waxing * Brazilian culture, describing the Culture of Brazil * "The Brazilian", a 1986 instrumental by Genesis * Brazilian barbecue, known as churrasco * Brazilian cuisine See also * ''Brasileiro ''Brasileiro'' is a 1992 album by Sérgio Mendes and other artists including Carlinhos Brown which won the 1993 Grammy Award for Best World Music Album. Track listing # "Fanfarra" (Carlinhos Brown) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cachaça
''Cachaça'' () is a distilled spirit made from fermented sugarcane juice. Also known as ''pinga'', ''caninha'', and other names, it is the most popular spirit among distilled alcoholic beverages in Brazil.Cavalcante, Messias Soares. Todos os nomes da cachaça. São Paulo: Sá Editora, 2011. 392p. Outside Brazil, cachaça is used almost exclusively as an ingredient in tropical drinks, with the ''caipirinha'' being the most famous cocktail. In Brazil, caipirinha is often paired with the dish ''feijoada''. History Sugar production was mostly switched from the Madeira islands to Brazil by the Portuguese in the 16th century. In Madeira, ''aguardente de cana'' is made by distilling sugar cane juice into liquor, and the pot stills from Madeira were brought to Brazil to make what today is also called ''cachaça''. The process dates from 1532, when one of the Portuguese colonists brought the first cuttings of sugar cane to Brazil from Madeira. ''Cachaça'' can only be produced in Bra ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Cheeses
This is a list of cheeses by place of origin. Cheese is a milk-based food that is produced in wide-ranging flavors, textures, and forms. Hundreds of types of cheese from various countries are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses, such as Red Leicester, is normally formed from adding annatto. While most current varieties of cheese may be traced to a particular locale, or culture, within a single country, some have a more diffuse origin, and cannot be considered to have originated in a particular place, but are associated with a whole region, such as queso blanco in Latin America. Cheese is an ancient food whose origins predate recorded history. There is no conclusive evidence indicating where che ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
List Of Brazilian Dishes
This is a list of dishes found in Brazilian cuisine. Brazilian cuisine was developed from Portuguese, African, Native American, Spanish, French, Italian, Japanese and German influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Brazil is the largest country in both South America and the Latin American region. It is the world's fifth largest country, both by list of countries and outlying territories by total area, geographical area and list of countries by population, by population, with over 202,000,000 people. Appetizers Additional appetizer dishes * Azul Marinho * Brote * Canudinho * Cartola * Cocorote * Espetinho * Encapotado * Puff pastry, Folhado * Filós * Joelho * Pão de frios * Pão sapecado * Little rolls * Mariola * Mentira * Mexido * Pé-de-Moça * Quebra-queixo * Queijo do Reino * Queijo ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Coffee Production In Brazil
Brazil produces about a third of the world's coffee, making the country by far the world's largest producer. Coffee plantations, covering some , are mainly located in the southeastern states of Minas Gerais, São Paulo and Paraná where the environment and climate provide ideal growing conditions. The crop first arrived in Brazil in the 18th century, and the country had become the dominant producer by the 1840s. Brazilian coffee prospered since the early 19th century, when immigrants came to work in the coffee plantations. Production as a share of world coffee output peaked in the 1920s but has declined since the 1950s due to increased global production. History Coffee was not native to the Americas and had to be planted in the country. The first coffee was grown by Native Americans. The first coffee bush in Brazil was planted by Francisco de Melo Palheta in Pará in 1727. According to the legend, the Portuguese were looking for a cut of the coffee market, but could not obtai ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Requeijão
Requeijão () is a milk-derived product, produced in Portugal and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped in fresh corn husks. In El Salvador, cheeses such as requesón can sometimes be transported wrapped in banana leaves instead. The Portuguese product is white to yellowish-white, solid, and usually having a characteristic strong taste; typically sold in specially designed draining plastic or basket-like weaved containers, or in plastic cups. The Brazilian product is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "cheese cream"). It has a mild taste and its consistency can vary from creamy solid, like the Catupiry, to liquid. Traditionally associated with the state of Minas Gerais, the ''mineiro'' presence in Rio de Janeiro and São Paulo from the start of the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Brazilian Cuisine
Brazilian cuisine is the set of cooking practices and traditions of Brazil, and is characterized by European, Amerindian, African, and Asian ( Lebanese, Chinese and, most recently, Japanese) influences. It varies greatly by region, reflecting the country's mix of native and immigrant populations, and its continental size as well. This has created a national cuisine marked by the preservation of regional differences. Ingredients first used by native peoples in Brazil include cashews, cassava, ''guaraná'', '' açaí'', ''cumaru,'' and ''tucupi''. From there, the many waves of immigrants brought some of their typical dishes, replacing missing ingredients with local equivalents. For instance, the European immigrants (primarily from Portugal, Italy, Spain, Germany, Netherlands, Poland, and Ukraine), were accustomed to a wheat-based diet, and introduced wine, leafy vegetables, and dairy products into Brazilian cuisine. When potatoes were not available, they discovered how to use the ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dulce De Leche
''Dulce de leche'' (; pt, doce de leite), also known as caramelized milk, milk candy or milk jam in English, is a confection from Latin America prepared by slowly heating sugar and milk over a period of several hours. The resulting substance, which takes on a spreadable, sauce-like consistency, derives its rich flavour and colour from non-enzymatic browning. It is typically used to top or fill other sweet foods. ''Dulce de leche'' is Spanish for "sweet adeof milk". Other regional names in Spanish include ''manjar'' ("delicacy") and ''arequipe''; in Mexico and some Central American countries ''dulce de leche'' made with goat's milk is called 'cajeta'. In French it is called ''confiture de lait.'' It is also known under the name of ''kajmak'' in Polish cuisine, where it was independently created based on Turkish kaymak, a kind of clotted cream. Kajmak is most commonly used for wafers or the mazurek pie traditionally eaten on Easter. Preparation and uses The most basic recipe ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Quince Cheese
Quince cheese (also known as quince paste) is a sweet, thick jelly made of the pulp of the quince fruit. It is a common confection in several countries. Traditionally from Mediterranean. In Iberian Peninsula, it is called ''ate'' or ''dulce de membrillo'' in Spanish, ''marmelada'' in Portuguese, ''marmelo'' in Galician and ''codonyat'' in Catalan, where it is a firm, sticky, sweet reddish hard paste made of the quince (''Cydonia oblonga'') fruit. It is also very popular in Hungary (as ''birsalmasajt''), Brazil (as ''marmelada''), France (as ''pâte de coing'' in French and ''codonhat'' in Occitan), Mexico, Argentina, Uruguay, Paraguay and Chile (as ''dulce de membrillo''), Italy (as ''cotognata''), Croatia (as "Kotonjata"), Serbia (as ''kitnikez''), Peru (as ''machacado de membrillo''), Israel (as ''ממבריו'' ), Turkey (as ''ayva peltesi'') and Romania (as ''marmeladă de gutui''). History The recipe is probably of ancient origin; the Roman cookbook of Apicius, a colle ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guava
Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. The common guava ''Psidium guajava'' (lemon guava, apple guava) is a small tree in the myrtle family ( Myrtaceae), native to Mexico, Central America, the Caribbean and northern South America. The name guava is also given to some other species in the genus ''Psidium'' such as strawberry guava (''Psidium cattleyanum'') and to the pineapple guava, '' Feijoa sellowiana''. In 2019, 55 million tonnes of guavas were produced worldwide, led by India with 45% of the total. Botanically, guavas are berries. Types The most frequently eaten species, and the one often simply referred to as "the guava", is the apple guava ('' Psidium guayava''). Guavas are typical Myrtoideae, with tough dark heavy leaves that are opposite, simple, elliptic to ovate, and long. The flowers are white, with five petals and numerous stamens. The fruits are many-seeded berries. Etymology The term ''guava'' appears ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
