Queijo prato

{{short description|Brazilian cheese}}

Queijo prato ({{IPA|pt|ˈkejʒu ˈpɾatu}}, literally "plate-shaped cheese"), named after the shape it was originally made by the immigrants, is a Brazilian soft cheese, similar to the Danish cheese danbo. It is one of the most popular Brazilian cheeses.

In the 1920s, Danish immigrants in rural parts of Aiuruoca, Minas Gerais, laid the foundation for the production of queijo prato.{{Cite web | url=http://revistagloborural.globo.com/GloboRural/0,6993,EEC1708312-1641-1,00.html | title=Globo Rural | A palavra do campo | access-date=2017-07-26 | archive-date=2016-05-31 | archive-url=https://web.archive.org/web/20160531170422/http://revistagloborural.globo.com/GloboRural/0,6993,EEC1708312-1641-1,00.html | url-status=dead }}{{cite web|title=Queijo Prato |url=http://www.queijosnobrasil.com.br/portal/index.php?cod_tipo=5&cod_dados=138 |publisher=Queijo no Brasil |access-date=2009-07-06 |url-status=dead |archive-url=https://web.archive.org/web/20081211152717/http://www.queijosnobrasil.com.br/portal/index.php?cod_tipo=5&cod_dados=138 |archive-date=December 11, 2008 }} Since the production method for queijo prato is essentially the same as for danbo cheese, the differences are attributed to milk characteristics.:pt:Queijo prato It is characterized by low salt and lactose content, yellow color and mild flavor.{{cite journal

| last = Cichosckia

| first = Alexandre

|author2=Eunice Valdugaa |author3=Alice T. Valdugaa |author4=María E. Tornadijob |author5=José M. Fresno

| date = 2002-04-07

| title = Characterization of Prato cheese, a Brazilian semi-hard cow variety: evolution of physico-chemical parameters and mineral composition during ripening

| journal = Food Control

| volume = 13

| issue = 4–5

| pages = 329–336

| publisher = Elsevier Science Ltd.

| doi = 10.1016/S0956-7135(02)00039-7

}}