Prato cheese

Brazil’s everyday table cheese, a semi-hard wheel in the Gouda family style. Pasteurized cow milk is cultured, pressed, and matured for a few weeks, developing a mild, buttery taste, a supple elastic body, and the small round eyes typical of washed-curd cheeses, with the yellow rind often waxed for retail. It slices cleanly and melts smoothly, making it a sandwich and cooking staple across the country. Standard dairy hygiene, correct salting, and even ripening temperatures keep quality consistent from dairy to dairy.