Skip to content
PTEN
Order cheese
A fresh cheese, just out of the mould, held up inside the dairy

Artisan Minas cheese · Canastra

Raw milk,pingo andtime

The seal

Glória is Canastra

The Canastra Geographical Indication is the official recognition that a cheese was born on that ground, with that milk and in that way. For years, São João Batista do Glória was left off the map.

Aprocan produced the study and filed the request at the national patent office; Sebrae and Sicoob paid the registration fee. In December 2024 Glória officially became part of the Geographical Indication of artisan Canastra cheese — and our cheese could finally be called by its name.

Order a cheese
Milking at 5 a.m. and 4 p.m.Milk from Jersey cowsPingo from the day beforeAged at least 14 daysBloomy and smooth rindsCanastra GI

The range

Seven cheeses, two rinds

Our cheeses split by rind. The bloomy rind grows natural moulds while ageing, which give aroma and a velvety layer on the outside. The smooth rind stays closed and even. Inside, all of them start from the same raw milk from our milking and the same pingo.

The bloomy-rind cheeses come out with the season, because they depend on the temperature and humidity of the ageing room. That is why not every cheese is available all year. What changes from one to another is the size of the wheel, the time on the board and what we put on the outside.

Wheels of yellow-rind cheese on a rustic wooden board, on a white marble counter.

Smooth rind · aged 30 days

Canastra Real

Canastra Real is the large wheel of the house, of about 8 kg. Smooth rind, raw milk from our own milking and thirty days of ageing on the boards. It is sold by the kilo.

At thirty days it sits on the young side: a milkier flavour, not intense, that melts well. It calls for a young, light wine, toasted-malt beer, light coffee, doce de leite or guava paste. It is a good start for anyone getting to know the Canastra.

  • Smooth rind
  • Aged 30 days
  • Sold by the kilo
Three white-rind cheeses on a round wooden board, with dried red flowers and a green cloth.

Bloomy rind · 600 g wheel

Cerração

Cerração is a wheel of about 600 g, with a bloomy rind. It spends more than thirty days on the board, and in that time the rind grows the natural moulds of our ageing room.

It is a cheese for the snack table. It goes well with chocolate, pork, coppa, ham and oak-aged cachaça. Like every bloomy-rind cheese of the house, it depends on the season: in some months less of it comes out.

  • Bloomy rind
  • Over 30 days
  • 600 g wheel
Three white-rind cheese wheels stacked on a wooden board, in front of a light wall.

Bloomy rind · 250 to 300 g

Merendeiro

Merendeiro has the same bloomy rind as Cerração in a smaller wheel, between 250 and 300 grams. It ages for more than thirty days and reaches the table with the natural moulds of our room.

The size lets the whole cheese go on the table at once: you can serve the entire wheel, rind and all, and cut it on the spot. It travels well vacuum-packed, like all the cheeses we ship.

  • Bloomy rind
  • Over 30 days
  • 250 to 300 g
Three cheese wedges, two with a white rind and one yellow, on a black plate and a red cloth.

Quintal do Glória · smooth rind

Casca Lisa

Casca Lisa carries the name of the house: Quintal do Glória. It is made with raw milk from our own milking, gets the pingo and the rennet the same day and spends more than thirty days on the board, until the rind turns smooth and closed.

It is the smooth-rind cheese of the range, for those who prefer an even rind, without the moulds of the bloomy one. It goes with whatever goes with the young cheeses: light wine, light coffee, doce de leite.

  • Smooth rind
  • Over 30 days
  • Raw milk
A slice of soft cheese, with the white rind showing at the cut

White mould · 500 g and 250 g

Névoa

Névoa is made from the same curd as the Canastra, but it is not a Canastra. We change the method to arrive at another cheese: the rind grows a white mould, and the flavour turns creamier and stronger on the palate.

It comes in two sizes, 500 g and 250 g. It ages for more than thirty days and, like the bloomy-rind cheeses, depends on the temperature and humidity of the room. It is the house cheese for those who already know the Canastra and want to try something else made from the same milk.

  • White mould
  • Over 30 days
  • 500 g and 250 g
A small cheese with a dark crust of cacao nibs and pink pepper

Cacao nibs · 250 to 300 g

Quilombo

Quilombo uses the same curd and gets a crust of cacao nibs and pink pepper. It is buttery, opens strong and finishes soft. The crust changes the first taste and the smell of the wheel, and the curd inside is still that of our cheese.

It is a small wheel, between 250 and 300 grams, with more than thirty days of ageing. It works well on a board next to smooth-rind cheeses, to compare the same milk with and without the crust.

  • Nibs and pink pepper
  • Over 30 days
  • 250 to 300 g
Cheese cut into slices on a wooden board, with a white dairy box in the background.

Only at the dairy

Cheese of the day

The cheese of the day is whatever is ready when you arrive. It changes with production and with the season, and we present it on the spot, in the dairy, telling you how long it has been ageing.

This one does not travel. It is for those who come here, taste, talk and understand what time does to milk. On every visit, it may be a different one.

  • Only at the quintal
  • Changes with the season

At the table

What goes with each age

Every cheese of the house ages for at least 14 days, the safety time for raw-milk cheese. From there on, the longer it stays on the board, the more water it loses and the more flavour it gains.

A young cheese is milkier and not intense, and calls for light, sweet companions. Past 90 days, long ageing makes the flavour more intense, and what goes with it needs the strength to keep up.

Tray of cheeses with small jars of jam and a bottle, on the wooden table set with plates and glasses

Young cheese

Milkier flavour, not intense.

To drink
Young, light wine, toasted-malt beer, light coffee
On the table
Doce de leite, guava paste, pepper jelly
Cooked
Melts well

Long ageing, over 90 days

More intense flavour.

To drink
Full-bodied, tannic wine, amburana cachaça, whisky, IPA
On the table
Bruschetta, salami, red meat
Cooked
Melts well
The ageing

There is no shortcut.

A good cheese is good milk that somebody had the patience to wait for.

The dairy wall covered in certificates and awards, with the Quintal do Glória crest at the centre

Recognition

The wall we have not finished filling

  • First two medals in 2018

  • Members of Aprocan since 2020 — the Canastra Cheese Producers' Association

  • Canastra Geographical Indication registration — INPI, 2024

  • A wall of certificates we have not finished hanging

Come to the backyard

Take a pieceof Glória home

We ship to any city, by Sedex or carrier, vacuum-packed in a box. Message us on WhatsApp and we will arrange it.

Message us on WhatsAppHow to get here