Cottage cheese is our factor and virtually each Brazilian likes it. The concept for the product got here from the necessity to reuse the excess of milk manufacturing. The primary model of cream cheese to hit market cabinets dates again to 1911. It was a extra stable product, bought in bars, like butter. Cottage cheese in a glass cup, the model that we nonetheless acknowledge as we speak, was solely launched in 1955. Since then, this milk spinoff, creamy by nature and that goes nicely with virtually every little thing within the fridge, has develop into the lover of all hours for these elements of Ecuador.
Cottage cheese with fruit in syrup, within the French roll, within the college snack, within the blender pie recipe, within the bakery plate… The standard of the product, nonetheless, has been questioned in recent times. That is why Paladar invited a crew of 5 specialists to judge 12 of the primary manufacturers bought within the grocery store – all within the conventional model, made with cow’s milk.
On the judging crew, cheese makers Falco Bonfadin @galeriadoqueijo, Fernando Oliveira @aqueijaria, Mônica Resende @mestrequeijeiro; the meals stilyst Tatiana Damberg @tatudamberg and the gastronomic supervisor of the Bráz group, Rodrigo Augusto. They met, on the invitation of Paladar, within the good little home of @cozinhadaqueijaria, in Vila Beatriz. There, between a spoonful and one other of curd cheese interspersed with slices of apple to wash the palate between one tasting and one other, they evaluated points similar to visible look, mass firmness, aroma and taste.
The outcome was stunning within the analysis of the judges. Some merchandise that appeared nice, tasted too delicate or not very engaging. Through the take a look at, there was speak about scrumptious flavors and in addition about others that had been harking back to the vegetable fats current in margarine or an inappropriate bitterness for the product. There was additionally speak about some manufacturers that had a texture just like that of mayonnaise, removed from the anticipated creaminess of a cream cheese.
Through the take a look at, the jurors gave grades from 1 to 10 for every of the evaluated questions. There was cottage cheese that earned a rating of 9 and cottage cheese that was beneath the typical of 5 factors. Some achieved excessive marks for the work as a complete, others had been harmed by some particular attribute: an excessive amount of consistency or too liquid, to quote an instance. The decisive analysis criterion, nonetheless, was the style. On the finish of the take a look at, the mission was to search out, among the many 12 evaluated manufacturers, the three that almost all resembled the origins of curd cheese in Brazil: a product with a fragile taste, creamy texture and mouth-watering presentation.
FIRST PLACE – CREOLE
SECOND PLACE – AVIATION
THIRD PLACE – CALDAS WELLS
AVIATION (R$ 14.79, the glass pot with 250g) The second place within the Style rating offered, within the judges’ opinion, a texture similar to that of artisanal cottage cheese, nice taste, smoked aroma and good stability of acidity and salt. A few of the judges, nonetheless, discovered the product a little bit salty in comparison with the others.
CATUPIRY (R$ 8.93, the plastic pot with 200g) When it comes to look, the product was nicely evaluated by the judges. Some identified the flavour as too gentle and the feel a little bit extra liquid than fascinating.
CRIOULO (R$ 15.99, the glass pot with 220g) The winner of our take a look at offered, within the judges’ analysis, excellent texture, delicate and nice taste, creaminess within the measure, gentle aroma of milk and good stability in salt. It was the one curd cheese awarded a 9 on a scale of 0 to 10.
DANONE (R$ 8.04, the 200g plastic pot) The judges had been unanimous in defining a really liquid product for the anticipated requirements. Different factors raised: the virtually non-existence of aroma, a style that’s too delicate, with a starchy aftertaste and a sandy residue on the tongue.
DANÚBIO (R$ 12.43 for a 220g glass jar) The judges categorized the feel of the product as very agency, barely gelatinous and near mayonnaise. Nice aroma, just like that of powdered milk, barely sweetened and a ultimate taste with traces of vegetable oil had been additionally recognized.
ITAMBÉ (R$ 11.09, the glass pot with 200g) A product with a light taste, good texture for some and a little bit too dense for others and absence of aroma. Nearly all judges reported an uncomfortable aftertaste on the finish, a little bit astringent (feeling dry within the mouth).
NESTLÉ (R$ 9.04, the plastic pot with 200g) The judges evaluated the feel as very agency, just like mayonnaise, removed from the anticipated creaminess of a curd cheese. The flavour was assessed nearly as good, regardless of the aftertaste harking back to vegetable fats in margarine; easy and barely candy aroma.
POÇOS DE CALDAS (R$ 9.14, 200g plastic pot) The third place within the Palate rating had excellent texture, barely yellowish coloration (harking back to milk fats), salt on level, good visible look. A really tasty and barely buttery cottage cheese within the judges’ opinion.
PRESIDENT (R$ 11.46, the glass pot with 200g) Nearly all of the judges recognized a extra grainy texture within the mild-tasting product, between yogurt and contemporary cream. A sure acidity and salt a little bit above the purpose within the curd had been additionally identified.
QUALITÁ (R$ 6.99, the 200g plastic pot) All of the judges recognized a sure bitterness within the product with a great texture and good visible look.
TIROLEZ (R$ 8.81, the 200g plastic pot) A product with a firmer texture than creamy, just like mayonnaise. Delicate taste, which could possibly be nearer to that of milk cream and a great salt content material.
VIGOR (BRL 8.73, the 200g plastic pot) The judges understood the feel of the product as just like that of a agency mayonnaise. A shiny trying cottage cheese, easy taste and shut to take advantage of cream, salt in the suitable measure.
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