Queijo artesanal fabricado em Pendências RN

🐄 Artisanal butter cheese production pending in Rio Grande do Norte 1. Fresh milk collection It all starts with raw milk, usually from cows raised on small farms. The milk is milked by hand in the early morning hours, ensuring freshness and quality. 2. Coagulation and curdling The milk is heated in aluminum or stainless steel pans until it reaches approximately 36–38°C. Rennet (natural or industrial) is then added, which causes curdling. After about 30 minutes, a solid mass forms, which is manually cut with a shovel or knife to separate the whey. 3. Pressing and draining The mass is placed in perforated molds and pressed to remove excess whey. This process can take several hours and is done with weights or manual presses. 4. Cooking with local butter Here's the difference: the pressed cheese is returned to the oven, now mixed with local butter (bottled butter). This step gives the cheese its buttery texture and distinctive flavor. Cooking is slow and requires constant attention to avoid burning. 5. Shaping and Cooling After cooking, the cheese is manually molded into molds or containers and left to cool naturally. When it hardens, it's ready to eat—with a golden crust and a soft interior. --- 🍽️ Tradition and Identity Butter cheese is not just food: it's a symbol of cultural resistance. Produced for over 300 years in Rio Grande do Norte, it represents folk wisdom passed down through generations. In regions such as Ipueira, Pendências, and Currais Novos, artisanal production is still carried out in small, family-run cheese factories, generating income and keeping Northeastern tradition alive.