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Queijo Minasbri Charbon - Uma preciosidade de Minas Gerais 552n5q

Queijo minas artesanal de leite cru maturado e com fina camada de carvão vegetal e com o mesmo mofo do Bri "fungo Penicillium candidum". 5m513k

14/11/2023 09h45 - Atualizado em 14/11/2023 às 09h45
Queijo Minasbri Charbon - Uma preciosidade de Minas Gerais
Foto Divulgação De Minas às Gerais
Um queijo artesanal mineiro com inspiração sa, trazida pelo uso de fungos em seu processo de produção. Conheça um pouco da história do MinasBri Charbon, um dos queijos premiados com medalha de ouro no Concurso Internacional de Araxá.

Queijo Artesanal Minasbri - Comprar em Ouro das Gerais
Queijo Artesanal Minasbri - Comprar em Ouro das Gerais


Queijo Minasbri Charbon - Queijo minas artesanal de leite cru maturado e com fina camada de carvão vegetal e com o mesmo mofo do Bri "fungo Penicillium candidum". Sua massa é suave de cor creme com um sabor levemente frutado e de nozes. Reconhecido como o melhor queijo em sua categoria, no concurso Araxá Internacional Cheese Awards - Expo Queijo Brasil 2021.

Consumo e harmozinação - Tire-o da refrigeração e da embalagem uma hora antes de servi-lo, isto dará à massa a consistência adequada e liberará os seus melhores sabores. A temperatura ideal de consumo fica entre 18 e 20ºC. Numa tábua de queijos, pode ser combinado com frutas secas, geleias de frutas vermelhas ou mel.    

Conservação - Sempre o conserve refrigerado (entre 3 e 10°C). Quanto mais alta a temperatura de conservação mais rápida e intensa será a maturação. Para evitar ressecamento da casca, acomode-o em recipiente tampado, isto também evitará que o queijo transfira ou receba aromas dos outros alimentos. Ao abrir a embalagem procure conservar o papel parafinado para reembala-lo se necessário, na impossibilidade disto, reembale-o em filme de PVC esticável. Recomenda-se consumi-lo em até sete dias depois de aberto. A embalagem do queijo lhe permite continuar maturando, mesmo sob refrigeração, então deguste-o em diferentes estágios da maturação para determinar o ponto ideal para o seu paladar.

Fonte: De Minas às Gerais

FONTE: De Minas às Gerais
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