The Evolution of Cheese: From Survival Food to Global Luxury

Cheese has a long history as a vital food source, especially in times when refrigeration and modern preservation technologies were unavailable. Its ability to remain edible for months through processes such as salting and pressing made it indispensable for travelers, armies, and communities facing hardships.

The introduction of cheese to Brazil coincided with the arrival of cattle in 1534, brought by the Portuguese from their African colony of Cape Verde. Initially, these cattle were used primarily for labor, meat, and leather. Dairy production was limited and considered a luxury for the colonial elite.

A notable anecdote in Brazilian history involves a myth about the harmful effects of consuming mango with milk. According to researcher Kennidy de Bortoli, this belief was propagated to restrict enslaved people from consuming milk, a valuable commodity at the time.

Despite these restrictions, quilombo communities developed their own cheese-making skills, using techniques learned on sugar plantations to produce and mature cheese, turning it into a tool for survival once again.

In the 18th century, as cattle farming spread inland, cheese became more accessible. The Gold Rush era saw the creation of Queijo Minas Artesanal, designed to feed miners. European immigrants in the 19th century introduced new cheese-making traditions, particularly in Southern Brazil, leading to the development of Queijo Colonial.

Brazilian cheeses have gained international recognition, with the Passionata cheese from the Biopark's Fine Cheese Laboratory being ranked among the top 10 at the World Cheese Awards in 2024. This cheese, infused with passion fruit, exemplifies the blend of local ingredients and advanced techniques.

Some cheeses, like Roquefort, are so closely tied to their origin that their name is protected by the Denomination of Protected Origin (DOP) regulations. These rules ensure that specific production methods and local characteristics are preserved over time.

Cheese evaluation often involves more than taste and appearance, with experienced maturers using sound to assess texture and potential flaws. The Biopark's Fine Cheese Project aims to support small and medium producers in Brazil's Paraná region by providing technological and production assistance, as well as developing innovative cheese varieties.