The birth place of this cheese with thin and yellowish rind is the Itamonte region of Minas Gerais, more than 3,000 feet above sea level, close to the border with Rio de Janeiro. Made with cow’s milk, it has a delicate flavor and pasty consistency. In recent years, it has been discovered by chefs and is now used in sandwiches, pão de queijo (Brazilian manioc starch and cheese rolls), mashes and pastéis (Brazilian fried turnovers made with wonton-like wrap).