Traditional cheese from the areas where Italian immigrants have a strong presence, in Santa Catarina and Rio Grande do Sul. The first colonial cheese cooperative celebrated its 100th anniversary in 2012. Handcrafted with cow’s milk, salt and lactic ferments, it has a soft and elastic texture and a yellow, leathery rind. The older the cheese, the spicier it is; ideally, it should be aged for at least 30 days. Good to be eaten on its own or added to pasta, sauces and gratins.