Making queijo minas from scratch

My search for liquid cheese coagulant (“coalho” in Portuguese and “rennet’ in English) continues.  I thought I found it at a local specialty delicatessen/bakery.  I asked about it and an employee told me to come back on Wednesday (presumably they were out and the supplier delivers on Wednesday) but when I returned everyone I spoke with insisted they never carry it.

So I keep looking.  If anyone has a lead, let me know.

In the mean time my friend Amanda went to visit her mother and father at their sitio in Barra Mansa in the southern part of Rio de Janeiro state.  Dona Irene has been making quiejo minas every day for most of her life.  She agreed to be videoed so we could see how it is done.

Special thanks to Amanda for creating the video – and especially to Dona Irene for sharing her method.

I’ve tasted this stuff and it is (wait for it…) fabulous!