Coalho

Typical of the sertão region of North-East Brazil, coalho cheese resulted from the needs of travelers on long trips, to pack milk into their bags (matulão), which were made from young animals’ stomachs.As a consequence, they noticed that the milk clotted, and that the mass was very tasty, thus originating the "Coalho Cheese" (coalhar means to clot).

Until recently, these cheeses were obtained from fresh milk and, when matured, they were placed out in the sun and in the night dew of the sertão. However, this product may be made in different ways, varying according to the micro-region of the North-East. The coalho cheese from Tamanduá Farm is made with whole pasteurized milk; the mass obtained is pressed, the whey is removed, salt is added, and it is eaten fresh or matured (from 3 to 5 days).

The rind is thin in the case of fresh cheese, and thick when matured, and its consistency is soft. This cheese may be eaten raw, accompanied by desserts or jams, as well as toasted on a frying pan or grilled on skewers.

Reblochon

This is a traditional French cheese from the mountains of Savoy, between France, Switzerland and Italy. The name Reblochon appears for the first time in a contract written in 1704, making it one of the oldest known French cheeses. Its name originates from the Savoyard dialect word, "reblochi", which means "to milk once more".

In fact, the cowhands used to milk the cows once, in the presence of the owner, and after he left they would milk the animal once more. This milk was used to produce small cheeses, easy to hide, which came to be known as Reblochon.

The Reblochon is made from whole organic pasteurized cows’ milk, and after 4 weeks maturing the appearance of the cheese is a light ivory mass, fine and smooth, with a few round, shiny holes, and a firm rind. As an hors d’oeuvre, before the dessert, with hot or cold drinks, the Reblochon is a versatile cheese.

Saint Paulin

In 1815, a group of Trappist monks, returning from exile after the French Revolution, during which the religious orders were persecuted, established themselves at Port-Ringeard in an abandoned convent, which was founded in 1233 in the départment of Mayenne, in the South-East of France. They gave this place the name Notre-Dame-du-Port-du-Salut. There the Trappists started producing a cows’ milk cheese for the community, and they called it Port-du-Salut Cheese. On September 1st, 1873, going to a meeting of the Chapter General in Paris, the Reverend Father Abbot took some Port-du-Salut to a tradesman who, finding the cheese excellent, decided to make it known and to sell it in Paris.

It was a great commercial success. Now called Saint-Paulin, this cheese is manufactured with pasteurized milk and is characterized by its creaminess and delicacy, maintaining its shape and firmness, which makes it easy to preserve. These cheeses, after at least 4 or 5 weeks, present a yellowish appearance with a firm rind, and inside a buttery mass, soft and tasty. Normally, Saint Paulin cheese is eaten as an hors d’oeuvre, accompanied by hot or cold drinks.

Organic cheeses contain absolutely no chemical additives
When you eat organic cheese, besides helping indirectly to preserve the environment, you will be offering your family a pure, natural food, free from any product that is harmful to your health, thus promoting your quality of life.