Together with mozzarella and parmesan, prato cheese is very popular in Brazil – a traditional snack item accounting for 20% of the domestic market. It is believed this cheese was born in southern Minas Gerais, in the 1920s, when Danish immigrants were playing with the recipes for danbo and tybo cheeses,
from their country of origin. The cooked curd, made of cow’s milk, is orangey in color, has a soft consistency and a bland flavor. According to the Brazilian Ministry of Agriculture, different names refer to distinct formats: lanche or sanduíche (rectangle), cobocó (cylinder), esférico or bola (ball).