Rio Grande do Sul’s serrano cheese, an intangible heritage of the state and the first Brazilian cheese to earn a Denomination of Origin, is gaining commercial reach through a maturation process that preserves its traditional production methods.
Twelve families from the Campos de Cima da Serra region supply fresh wheels to Campo Nativo, a cheese facility at the Parador Cambará hotel complex in Cambará do Sul. The rounds are held in temperature- and humidity-controlled chambers, where they develop firmer textures, more intense aromas, and flavors described as reminiscent of black pepper, chestnuts, and earthy notes, along with greater salinity.
The initiative aims to raise income for producing families and break into haute cuisine markets, where aged varieties typically command higher prices. The matured product is already appearing in high-end dishes, entering a segment long dominated by European specialty cheeses.
Serrano cheese has been produced since the first half of the 18th century, when descendants of Azoreans settled the high-altitude Campos de Cima da Serra. Made from raw milk, it is the work of family ranchers known as gaúchos serranos, who raise cattle on native upland pastures across municipalities in Rio Grande do Sul and Santa Catarina.
The cheese has also inspired a local experience called “Curioso Mundo dos Queijos,” which offers tastings and pairings at different stages of aging.
