Requeijão (Portuguese pronunciation:[ʁɨkɐjˈʒɐ̃w]) is a milk-derived product, produced in Portugal[1] and Brazil. It is a loose, ricotta-like cheese used to make cheese spreads. It can be a good substitute to mild, unsalty ricotta. This variety is sometimes sold in the markets wrapped in fresh corn husks. In El Salvador, cheeses such as requesón can sometimes be transported wrapped in banana leaves instead.
The Portuguese product[1] is white to yellowish-white, solid, and usually having a characteristic strong taste; typically sold in specially designed draining plastic or basket-like weaved containers, or in plastic cups.
The Brazilian product is a type of cream cheese white in color (but not similar to the American notion of cream cheese, and may be better understood as "cheese cream"). It has a mild taste and its consistency can vary from creamy solid, like the Catupiry, to liquid. Traditionally associated with the state of Minas Gerais, the mineiro presence in Rio de Janeiro and São Paulo from the start of the 20th century on popularized it and nowadays it is produced all over the country. Its most common variant is requeijão cremoso, with a consistency similar to that of condensed milk; usually sold in glass or plastic cups, both generally re-employed by Brazilians as regular cups.
Romeu e Julieta is a dessert that combines white cheese and guava paste. It usually calls for queijo minas, requeijão or ricotta, with requeijão generally being the one used in Brazilian-adapted pizzas, crêpes, waffles, pancake rolls and spring rolls.
Manufacturingedit
Skim milk is held until lactic acidbacteria acidify and coagulate its proteins. The curdled milk is stirred and heated to a temperature as high as 80 °C (175 °F), then the whey is drained off and the curd is gathered in bags and pressed. The curd is placed in flat pans, broken up, and washed with warm skim milk, to form a mixture consisting of two parts milk to one part curd. This mixture is stirred and heated, as before, until the casein in the milk curdles and adheres to the mass of curd. The steps of draining, pressing, adding more skim milk, and heating are repeated once more. The curd is drained again, salted (2 to 2.5% by weight) and kneaded on a table for about 15 minutes. Hot milkfat or dairy cream is added, about one part of butterfat for every five parts of curd, and the mixture is once again heated and stirred.[citation needed] The cheese is then molded in parchment-lined boxes.
About 11 kg of cheese is obtained from 100 kg of skim milk and 3.4 kg of cream. Composition varies, but a typical cheese can contain 55–70% water, 8–20% fat, and 16–20.5% protein.
^Requeijão da Serra da Estrela in the DOOR database of the European Union. Retrieved 2014-03-14
Text in this article was incorporated from the following public domain U.S. Government publication:
Doane, C.F.; Hargrove, Robert C.; Lawson, H.W.; Matheson, K.J.; Sanders, G.P; Walter, Homer E. (1969). Cheese Varieties and Descriptions. U.S. Department of Agriculture. p. 105
January 01, 1970
requeijão, this, article, includes, list, general, references, lacks, sufficient, corresponding, inline, citations, please, help, improve, this, article, introducing, more, precise, citations, march, 2013, learn, when, remove, this, message, portuguese, pronun. This article includes a list of general references but it lacks sufficient corresponding inline citations Please help to improve this article by introducing more precise citations March 2013 Learn how and when to remove this message Requeijao Portuguese pronunciation ʁɨkɐjˈʒɐ w is a milk derived product produced in Portugal 1 and Brazil It is a loose ricotta like cheese used to make cheese spreads It can be a good substitute to mild unsalty ricotta This variety is sometimes sold in the markets wrapped in fresh corn husks In El Salvador cheeses such as requeson can sometimes be transported wrapped in banana leaves instead RequeijaoCountry of originPortugal and BrazilSource of milkCow goat and sheepPasteurizedDepends on varietyTexturesolid to creamyAging timeDepends on varietyCertificationNoRelated media on Commons Creamy Brazilian requeijao Contents 1 Portugal 1 1 Requeijao da Serra da Estrela 2 Brazil 2 1 Manufacturing 3 See also 4 ReferencesPortugal editThe Portuguese product 1 is white to yellowish white solid and usually having a characteristic strong taste typically sold in specially designed draining plastic or basket like weaved containers or in plastic cups Requeijao da Serra da Estrela edit The requeijao made in the Serra da Estrela region of Portugal Requeijao da Serra da Estrela is a Protected Designation of Origin PDO DOP since 2005 in the EU and the UK 2 Brazil editThe Brazilian product is a type of cream cheese white in color but not similar to the American notion of cream cheese and may be better understood as cheese cream It has a mild taste and its consistency can vary from creamy solid like the Catupiry to liquid Traditionally associated with the state of Minas Gerais the mineiro presence in Rio de Janeiro and Sao Paulo from the start of the 20th century on popularized it and nowadays it is produced all over the country Its most common variant is requeijao cremoso with a consistency similar to that of condensed milk usually sold in glass or plastic cups both generally re employed by Brazilians as regular cups Romeu e Julieta is a dessert that combines white cheese and guava paste It usually calls for queijo minas requeijao or ricotta with requeijao generally being the one used in Brazilian adapted pizzas crepes waffles pancake rolls and spring rolls Manufacturing edit Skim milk is held until lactic acid bacteria acidify and coagulate its proteins The curdled milk is stirred and heated to a temperature as high as 80 C 175 F then the whey is drained off and the curd is gathered in bags and pressed The curd is placed in flat pans broken up and washed with warm skim milk to form a mixture consisting of two parts milk to one part curd This mixture is stirred and heated as before until the casein in the milk curdles and adheres to the mass of curd The steps of draining pressing adding more skim milk and heating are repeated once more The curd is drained again salted 2 to 2 5 by weight and kneaded on a table for about 15 minutes Hot milkfat or dairy cream is added about one part of butterfat for every five parts of curd and the mixture is once again heated and stirred citation needed The cheese is then molded in parchment lined boxes About 11 kg of cheese is obtained from 100 kg of skim milk and 3 4 kg of cream Composition varies but a typical cheese can contain 55 70 water 8 20 fat and 16 20 5 protein See also editCatupiry List of Brazilian dishes List of cheeses Portuguese cuisine List of Portugal food and drink products with protected statusReferences edit a b Fernandes Daniel Produtos Tradicionais Portugueses Produtos Tradicionais Portugueses Retrieved Mar 3 2021 Requeijao da Serra da Estrela in the DOOR database of the European Union Retrieved 2014 03 14 Text in this article was incorporated from the following public domain U S Government publication Doane C F Hargrove Robert C Lawson H W Matheson K J Sanders G P Walter Homer E 1969 Cheese Varieties and Descriptions U S Department of Agriculture p 105 Retrieved from https en wikipedia org w index php title Requeijao amp oldid 1181499763, wikipedia, wiki, book, books, library,
