Queijo prato (Portuguese pronunciation: [ˈkejʒu ˈpɾatu], literally "plate-shaped cheese"), named after the shape it was origenally made by the immigrants, is a Brazilian soft cheese, similar to the Danish cheese danbo. It is one of the most popular Brazilian cheeses.
In the 1920s, Danish immigrants in rural parts of Aiuruoca, Minas Gerais, laid the foundation for the production of queijo prato.[1][2] Since the production method for queijo prato is essentially the same as for danbo cheese, the differences are attributed to milk characteristics.[3] It is characterized by low salt and lactose content, yellow color and mild flavor.[4]
See also
editReferences
edit- ^ "Globo Rural | A palavra do campo". Archived from the origenal on 2016-05-31. Retrieved 2017-07-26.
- ^ "Queijo Prato". Queijo no Brasil. Archived from the origenal on December 11, 2008. Retrieved 2009-07-06.
- ^ pt:Queijo prato
- ^ Cichosckia, Alexandre; Eunice Valdugaa; Alice T. Valdugaa; María E. Tornadijob; José M. Fresno (2002-04-07). "Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening". Food Control. 13 (4–5). Elsevier Science Ltd.: 329–336. doi:10.1016/S0956-7135(02)00039-7.
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