Handcrafted in the north of Minas Gerais state, in the cities of Jequitinhonha Valley, this cheese is shaped like a gourd (“cabaça” in Portuguese – hence the name). During the manufacturing process, portions of cow’s milk pasta filata weighing about 1 pound are tied in a piece of kitchen twain and hung to acquire the characteristic gourd shape. With a flavor profile similar to mozzarella cheese, it is usually sold informally at roadside stalls in that area.