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Conhecer uma fazenda de mais de 100 anos, que já foi produtora de café e hoje é conhecida por sua produção artesanal e mais de 15 diferentes queijos produzidos artesanalmente pode ser um bom eio. Essa é a aposta da Fazenda da Atalaia, um dos destaques da cidade de Amparo, a 140km da Capital, cidade com charme colonial no coração da Serra da Mantiqueira. O empreendimento faz parte da Rota do Queijo Artesanal de São Paulo. A história da fazenda começa no século 19, quando a produção de café era a principal atividade econômica do estado. Seu primeiro dono foi Pedro Penteado, presidente do Banco Industrial de Amparo.
Cidade do interior de São Paulo une contato com natureza e fé. Interior de São Paulo tem uma das cachoeiras mais lindas do Brasil; conheça. Nos anos 1940, o local ou para as mãos de José Matta e Zakie José Matta, família de origem libanesa vinda para o Brasil em 1908. São os avós maternos de Paulo, o atual proprietário.
Queijo e história - Os herdeiros enxergaram no espaço potencial turístico, histórico e produtivo. Investiram na preservação da arquitetura e transformação dos espaços, além de educação patrimonial e turismo rural. Hoje, produzem e oferecem oficinas de vivência do processo de fabricação de queijos e pães. Para os turistas, há visitas guiadas com degustação das produções da fazenda. Em 2016, a fazenda teve o primeiro produto brasileiro premiado com uma medalha de ouro no World Cheese Awards, realizado em San Sebastian na Espanha: o Queijo Tulha, utilizado por diversos chefs e restaurantes de São Paulo.
Carro-chefe do local, ele é fabricado a partir de uma massa cozida com leite de vaca tipo A, com baixo teor de gordura e três tipos de maturação na antiga tulha de café. Outros best-sellers da queijaria são o queijo Mogiana (maturado por 120 dias, tem boa acidez, tom alaranjado por conta do uso de urucum na massa e é indicado para receitas quentes) e o queijo Mantiqueira, de sabor suave apresentando duas versões: com casca maturada com alecrim ou lavada na cerveja Stout. A fazenda não cobra estacionamento e não é necessário agendamento prévio para a visita guiada.
Leia mais em: https://cienciadoleite-br.informativomineiro.com/gazeta-mais/dicas-da-gazeta/fazenda-inova-com-eio-de-degustacao-de-queijos-artesanais/1152314/
Autor: Adriano Assis
Fonte: Gazeta de São Paulo
