The faux carioca wishes she knew more about Brazilian cheese. From what she has been able to sniff out thus far, fresh cheeses are more common than aged cheeses. Minas Gerais cheese (named for the state) is especially popular. While the cheeses here are tasty, they are flavorless compared to the sweaty-old-socks stinking French cheeses. On a recent trip to the grocery store the faux carioca noticed a whole host of pricey French cheeses. Yet she couldn't quite figure out if the cheese was unpasteurized. For those of you acquainted with this particular axe that the faux carioca likes to grind, you will know that the unpasteurization of the cheese is key. 'Impurities' breed deliciousness. She hesitated to splurge because the brie was carefully preserved in a refrigerated bin--a no-no in France. For the French, cheese is alive not dead. To put the living edible in a refrigerator is to suggest that the cheese is a corpse bound for the morgue.
The faux carioca will investigate cheese further.
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