One of the coldest areas of Brazil – Campos de Cima da Serra, on the border of Santa Catarina and Rio Grande do Sul – is the place of origin of this cheese, which was already carried in the luggage of drovers traveling through the region at the beginning of the nineteenth century. The recipe calls for raw cow’s milk, rennet and salt. Inside the hard, whitish- yellow skin, the buttery interior has a delicate flavor, but it becomes stronger as the cheese ages.