tag:blogger.com,1999:blog-64951855084431117192024-03-14T10:13:25.808-07:00Salão do QueijoBRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.comBlogger78125tag:blogger.com,1999:blog-6495185508443111719.post-79136900081607114912013-04-18T19:52:00.001-07:002013-04-18T19:52:56.776-07:00Queijos brasileiros harmonizados com vinhos. Reportagem da revista Prazeres da Mesa.<a href="http://prazeresdamesa.uol.com.br/exibirMateria/5542/queijos-brasileiros-especialistas-ensinam-a-harmonizar-tintos-e-brancos-com-itens-de-destaque-na-producao-queijeira-nacional">http://prazeresdamesa.uol.com.br/exibirMateria/5542/queijos-brasileiros-especialistas-ensinam-a-harmonizar-tintos-e-brancos-com-itens-de-destaque-na-producao-queijeira-nacional</a><br />
BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-80837076986631466302013-04-18T19:43:00.001-07:002013-04-18T19:43:28.486-07:00Apressado come cru....Ficou muito bom. Especial sobre queijos do caderno Paladar do Estadão que eu tive o prazer de participar<br />
<a href="http://blogs.estadao.com.br/paladar/o-apressado-come-cru/">http://blogs.estadao.com.br/paladar/o-apressado-come-cru/</a><br />
BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-6618063608926022892013-03-22T16:43:00.002-07:002013-03-23T04:48:41.368-07:00O Mercado: O Mestre Queijeiro participou!<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCIgvwWwQjTFcI7jNSdWHHR1KSxZu6VXR18wKyICbZUiiUW1HDDYfIfhJkPDIE_Zi5tB4J0WNcoN6Nr8RPMYWjuShC-QmPpnHOawW8ekiAZlQPbcBUcqAOvxJVINhAmLxzeenfwpWn6A/s1600/IMG-20130322-WA0001.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkCIgvwWwQjTFcI7jNSdWHHR1KSxZu6VXR18wKyICbZUiiUW1HDDYfIfhJkPDIE_Zi5tB4J0WNcoN6Nr8RPMYWjuShC-QmPpnHOawW8ekiAZlQPbcBUcqAOvxJVINhAmLxzeenfwpWn6A/s200/IMG-20130322-WA0001.jpg" style="cursor: move;" width="173" /></a>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com1tag:blogger.com,1999:blog-6495185508443111719.post-36636931382785853602013-03-22T16:43:00.001-07:002013-03-22T16:43:14.134-07:00Muito bacana a materia do Estado de Minas<div class="separator" style="clear: both; text-align: center;">
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BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-71854839354536476082013-03-22T16:43:00.000-07:002013-03-23T05:23:34.497-07:00Análises do Queijo Artesanal<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;">Com essas análises feitas em um laboratorio, o que fica claro sobre a questão do queijo artesanal brasileiro é que ha pouco interesse politico para melhorar a condição de vida dos produtores de agricultura familiar e muito lobismo por parte de grandes empresas.<br />O queijo artesanal brasileiro é de altissima qualidade.<br />Parabens aos produtores brasileiros que se preocupam com a qualidade dos seus produtos.</span><br />
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<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Resultado de analise do queijo artesanal Alagoa</u>.</span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOMqg8zpds_kFXCtT9KId11qSH987DIZPwCZvRZPo9WPp1FvNmf0Jxh3CGIrUO01Q3XLRrH_ugnyMfDmlZ5BHnJUg1quxaMc75DbNwMuSynGrX1nNcpqcYyyTaq9Ts6JlreQofeKLgH0/s1600/Queijo+d'Alagoa.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXOMqg8zpds_kFXCtT9KId11qSH987DIZPwCZvRZPo9WPp1FvNmf0Jxh3CGIrUO01Q3XLRrH_ugnyMfDmlZ5BHnJUg1quxaMc75DbNwMuSynGrX1nNcpqcYyyTaq9Ts6JlreQofeKLgH0/s320/Queijo+d'Alagoa.jpg" width="265" /> </a><br />
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<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Resultado de analise de queijo minas artesanal Araxá</u></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEMxx1BRi3xzPkrS_OubSpMSuXaL84z53m_fa70QKHw1dHnN5fcPBY7x4nezh1rx1dFv1dSmHt-TMpgca7_ohQVwSun5CEQaDeCWQQB_lQO6RTMIWW7YeKnzLURsQY3oNXvwLElvXMdk/s1600/Queijo+Araxa%CC%81.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZEMxx1BRi3xzPkrS_OubSpMSuXaL84z53m_fa70QKHw1dHnN5fcPBY7x4nezh1rx1dFv1dSmHt-TMpgca7_ohQVwSun5CEQaDeCWQQB_lQO6RTMIWW7YeKnzLURsQY3oNXvwLElvXMdk/s320/Queijo+Araxa%CC%81.jpg" width="270" /></a><br />
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<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Resultado da analise do queijo coalho artesanal</u></span><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"> </span><br />
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<img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivMiAFnTsIA3NpyIN3EKZTf5H03GY6eFEcdq3k_sUElntQjlIqHZr9Gc6opJGpj36gqmZDmfIBZS64HWpnCcVi-7keK-d6HmqL6LCe46kyh4s7T1OiordcxecwI0ulVLeAaxMFTk67rpo/s320/Queijo+Coalho.jpg" width="271" /> <br />
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<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Resultado da analise do queijo minas artesanal da </u></span><span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Serra da Canastra</u></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H293LYlfNbzirhQ7Kjj8Q49rAzFUjFf9rNFMLjdF7oWNhme_CN8VlW3ZZmUyQO7ShyphenhyphenxvS30YCqluU02LtG5-tis2V9WfCW85FeKZJz6LU6b0ktT22kWQNh0-To5cFaiBqk05FZNecEQ/s1600/Queijo+Canastra.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0H293LYlfNbzirhQ7Kjj8Q49rAzFUjFf9rNFMLjdF7oWNhme_CN8VlW3ZZmUyQO7ShyphenhyphenxvS30YCqluU02LtG5-tis2V9WfCW85FeKZJz6LU6b0ktT22kWQNh0-To5cFaiBqk05FZNecEQ/s320/Queijo+Canastra.jpg" style="cursor: move;" width="268" /></a><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"> </span></span><br />
<span class="Apple-style-span" style="font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><u>Resultado da analise do queijo minas artesanal da Serra do Salitre</u></span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 13px; line-height: 18px;"><br /></span>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-51482314382240260292013-03-22T16:42:00.004-07:002013-03-23T05:01:30.164-07:00Queijo de MG passa em 'teste de fogo'<br />
<div class="news_heading" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 18px; padding-top: 0px; text-decoration: none;">
<span class="h1" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #4c7eb1; display: block; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 30px; font-weight: normal; margin-bottom: 5px; margin-left: 0px; margin-right: 0px; margin-top: 5px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Queijo de MG passa em 'teste de fogo'</span><span class="gallery_desc" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #949494; display: block; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Indignado com a proibição de venda da iguaria feita com leite cru fora de Minas, chef submete produtos a exames</span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px;"><span id="items_noticia" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; display: inline; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="bluelight" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666699; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Publicação:</span> <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">17/03/2013 00:12</span> <span class="bluelight" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #666699; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Atualização:</span> <span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">17/03/2013 08:47</span></span></span></div>
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<tr style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><td class="zebra" style="background-color: #f6f6f6; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #949494; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 17px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 2px; padding-left: 5px; padding-right: 5px; padding-top: 2px; text-decoration: none;">Bruno Cabral foi desafiado a fazer testes: "Queijarias superiores às francesas e espanholas"</td></tr>
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<span class="Apple-style-span" style="color: white;">Um chef de cozinha paulista pode ter contribuição decisiva para a ‘libertação’ de um dos produtos mais típicos mineiros. Enquanto produtores de queijo e políticos dialogam com o governo federal para alterar a legislação que proíbe a comercialização da iguaria feita com leite cru além das divisas mineiras, o chef Bruno Cabral decidiu ir a um laboratório com amostras de cinco queijos para verificar as condições sanitárias dos alimentos. O resultado é mais uma contribuição para desmistificar a suposta presença de impurezas: todos eles foram rigorosamente aprovados segundo as exigências da Agência Nacional de Vigilância Sanitária (Anvisa).</span><br />
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<span class="Apple-style-span" style="color: white;">Responsável pelo site Mestre Queijeiro, que fornece queijo para restaurantes e lojas especializadas na capital paulista, Cabral foi provocado por um cliente a fazer análise laboratorial dos produtos para comprovar que todos estão livres de bactérias e coliformes fecais. Sem pestanejar, o chef concordou e levou amostras de cinco fornecedores para uma unidade de um laboratório especializado em São Paulo (Central de Diagnósticos Laboratoriais). Lá, foram feitos exames de controle higiênico-sanitário (RDC nº 12), seguindo as exigências da Anvisa para comercialização de alimentos. O teste faz a contagem de coliformes fecais e Staphylococcus e identifica a presença de salmonela.</span><br />
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<span class="Apple-style-span" style="color: white;">Os resultados mostraram a presença entre três e 11 coliformes fecais por grama, enquanto o nível de tolerância é até 333 vezes maior (1 mil/grama); no caso de Staphylococcus, o volume em todos foi inferior a 100 por grama, enquanto o nível aceito é de 1 mil e, quanto às bactérias, o resultado apontou ausência de salmonela. “Para se ter uma gastroenterite é preciso que se tenha presença superior a 100 mil coliformes fecais por grama”, explica Eneo Alves da Silva Júnior, sócio-diretor do laboratório, ressaltando que o nível encontrado é insignificante e que os padrões brasileiros de controle sanitário são extremamente rigorosos.</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;">Entre os escolhidos estão queijos de minas artesanal e coalho meia cura, em todos os casos feitos com leite cru, dos fabricantes João Melo (Serra do Salitre); Luciano Carvalho (Serra da Canastra); Alexandre Honorato (Araxá); Osvaldo Filho (queijo d’Alagoa) e Gerson Bezerra (queijo coalho, do Ceará). Por cada exame, o chef pagou R$ 54, mas o valor é inferior ao de laboratórios credenciados pelo Sistema de Inspeção Federal (SIF). O custo é até cinco vezes superior, o que aumenta de forma significativa o preço da produção, uma vez que, segundo a Instrução Normativa 57 do Ministério da Agricultura, Pecuária e Abastecimento (Mapa), é obrigatório fazer exame em laboratório da Rede Brasileira do Leite para composição centesimal, contagem de células somáticas e contagem bacteriana, tendo que ser feitos exames para detecção de mastite clínica e subclínica periodicamente. Segundo produtores, esse é um dos pontos do regulamento que inviabilizaria a produção e comercialização fora de Minas.</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">PATRIMÔNIO CULTURAL </span>Em 2010, o chef passou uma temporada na Europa dedicando-se à gastronomia. À época, visitou mais de uma dezena de queijarias e, ao retornar ao Brasil, percorreu mais de 6 mil quilômetros em busca de produtores qualificados para o fornecimento de queijos. “Pude ver de perto queijarias com condições de estrutura e higiene bem superiores às francesas e espanholas”, relata Cabral, que, desde então, empenha-se em colaborar para a esperada liberação do comércio do queijo entre estados no país. “É uma vergonha eu poder comprar cigarro e não ter autorização para comprar um queijo. É um patrimônio cultural brasileiro e só pode ser vendido em Minas”, crítica, lembrando que nos próximos meses novas amostras serão colhidas para análise.</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;">Se a maioria pode se mostrar surpresa com os valores indicados nos exames, produtores dizem que os resultados eram mais do que esperados. É o caso do queijo produzido em Alagoa, na Serra da Mantiqueira, pelo produtor Osvaldo Filho. Ele diz que periodicamente o leite usado é analisado para verificação do pH e os funcionários usam roupas brancas dentro dos padrões exigidos. Por dia, são produzidas aproximadamente 220 peças, entre pequenas e grandes, que vão para a mesa 10 dias depois da maturação. “Sempre costumo falar que vendo o queijo que eu como. Não vou ser louco ao ponto de comer algo que não me faz bem. Não é queijaria fundo de quintal. É um laticínio”, afirma Filho. Mas ele acrescenta: não é todo mundo que segue os mesmos padrões.</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: white; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; font-weight: bold; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Batalha por normas mais flexíveis</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;">Nos bastidores, produtores e políticos mineiros e técnicos de órgãos federais debatem a revisão da Instrução Normativa 57, do Mapa. Desde o ano passado, são feitas negociações acerca de um novo regulamento. No dia 20, o diretor-geral do Instituto Mineiro de Agropecuária (IMA), Altino Rodrigues, se reúne em Brasília com representantes do governo federal para sanar as últimas dúvidas e finalmente publicar a revisão da IN 57 até abril. Inclusive, os dois primeiros entrepostos para maturação do queijo estão prestes a ser inaugurados, em Rio Paranaíba (Alto Paranaíba) e Medeiros (Centro-Oeste).</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;">Depois de anos de negociação, o governo federal publicou o regulamento em novembro de 2011. À primeira vista, a impressão era de que pelas regras novas seria possível para os produtores vender a iguaria além das divisas mineiras. Mas, depois de análise mais criteriosa, percebeu-se que a IN 57 impunha barreiras aos produtores. A série de regras tornava o queijo caro o bastante para impedir sua venda a preços normais.</span><br />
<span class="Apple-style-span" style="color: white;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #333333; font-family: 'Trebuchet MS', Trebuchet, Arial, sans-serif; font-size: 13px; margin-bottom: 0px !important; margin-left: 0px !important; margin-right: 0px !important; margin-top: 0px !important; outline-color: initial !important; outline-style: none !important; outline-width: initial !important; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;" /></span>
<span class="Apple-style-span" style="color: white;">De lá para cá, produtores mineiros tentam à exaustão mudar os rumos da história. Em novembro, foi feita uma reunião entre produtores e representantes do IMA e do Mapa. Segundo o diretor-geral do IMA, responsável por conduzir as conversas pelo lado mineiro, a publicação deve ser mais flexível. Ele afirma que uma das modificações está relacionada à obrigatoriedade de a propriedade rural ser certificada como livre de brucelose e tuberculose. Para obter tal certificação, é necessário que todos os animais sejam nascidos naquele local, ou seja, fica proibida a aquisição de bois e vacas de outras fazendas e ainda é feita uma série de exigências em relação ao manejo. Em compensação, será necessário manter os exames anuais de animais contaminados, com descarte obrigatório em caso de soropositivo. “Aguardamos a publicação de uma instrução mais flexível”, diz Altino Rodrigues. (PRF)</span></div>
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BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-54874175747950108312013-03-22T16:42:00.003-07:002013-03-23T05:27:51.828-07:00Entrevista ao Mestre Queijeiro no Adega Musical da Radio Estadão.Minha entrevista no Adega Musical da Radio estadão, falamos de vinho, musica, cachaça e claro muito queijo<br />
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<span class="Apple-style-span" style="font-size: 32px; font-weight: bold;">"Adega Musical" traz o melhor dos queijos e vinhos</span><br />
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Manuel Beato apresenta o programa na companhia de um especialista em queijos brasileiros para falar sobre harmonização, além de a parte musical ter o jazz de Lester Young.</div>
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00:21</div>
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54:34</div>
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<br />BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-33230608193834407912013-03-22T16:42:00.002-07:002013-03-23T05:06:35.342-07:00Sertãobras. "Aprovados: Chef de cozinha leva queijos de leite cru para teste em laboratório"<span class="Apple-style-span" style="font-size: 32px; font-weight: bold;">Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório</span><br />
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por Leonardo Dupin</div>
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<a href="http://www.blogger.com/blogger.g?blogID=6495185508443111719" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><br style="font-family: 'Lucida Sans Unicode', 'Lucida Grande', Arial;" /></a>Bruno Cabral é chef de cozinha do restaurante <a href="http://www.donostia.com.br/menu.html" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;">Donostia</span></a>, mas se dedica também a vender queijos artesanais pelo site <a href="http://mestrequeijeiro.com.br/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;">Mestre Queijeiro</span></a>. Ele é um defensor desta tradição e um crítico da postura do estado brasileiro sobre os queijos de leite cru. No último ano, Cabral foi personagem de uma reportagem da SertãoBras, em que foi chamado de <span class="Apple-style-span" style="color: black;"><a href="http://www.sertaobras.org.br/queijo-2/o-evangelizador-do-queijo/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;">O evangelizador do queijo</span></a>.</span></div>
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Em 2010, depois de um período na Europa dedicando-se a gastronomia, ele voltou ao país decidido a conhecer os queijos brasileiros. Solicitou uma lista de produtores à <a href="http://www.emater.mg.gov.br/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><span class="Apple-style-span" style="color: black;">Emater</span> </a>e foi para a estrada. Percorreu quase seis mil quilômetros, batendo de porteira em porteira, visitando produtores em Minas Gerais. Conheceu as regiões da Canastra, Salitre e Araxá, passou a cultivar a amizade com os produtores e hoje comercializa seus queijos.</div>
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<img alt="bruno Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" class=" wp-image-16376 " height="135" src="http://sertaobras.org.br/wp-content/uploads/2013/02/bruno.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" title="Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" width="200" /><br />
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Bruno Cabral na câmara de maturação da loja Vila Viniteca em Barcelona – Crédito: Claudio Versiani</div>
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Não satisfeito, agora Cabral resolveu dar mais um passo para provar a qualidade desses produtos. “O grande lance é que, se tratado de maneira correta, os queijos artesanais são poaptos, mas não somente aptos, são mais saudáveis que os pasteurizados”, afirma.</div>
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Seguindo a sugestão de um cliente, coletou amostras de seis queijos de leite cru que comercializa e levou-as para análise microbiológica em um laboratório na capital paulista. “Fiz isso, principalmente, por causa dos produtores. Queria passar confiança a eles. Eles hoje são massacrados pelas leis e precisam saber que, apesar dos órgãos estatais dizerem ao contrário, eles fabricam um queijo de qualidade. Isso é essencial para eles se manterem na atividade”, relata.</div>
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O laboratório escolhido foi o <a href="http://www.laboratoriocdl.com.br/" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><b style="font-family: 'Lucida Sans Unicode', 'Lucida Grande', Arial;"><span class="Apple-style-span" style="color: black; font-size: x-small;">Central de Diagnósticos Laboratoriais (CDL)</span></b></a>. Os teste realizado é o de controle higiênico-sanitário (<a href="http://portal.anvisa.gov.br/wps/wcm/connect/17853e804b571c30bb15bbaf8fded4db/RDC12+de+2012.pdf?MOD=AJPERES" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; color: #660000; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none; vertical-align: baseline;"><b style="font-family: 'Lucida Sans Unicode', 'Lucida Grande', Arial;"><span class="Apple-style-span" style="color: black; font-size: x-small;">RDC nº 12</span></b></a>), exigido pela Agência Nacional de Vigilância Sanitária (ANVISA) para a comercialização de alimentos. Este faz a contagem de coliformes fecais, staphylococcus e detecta a presença de salmonella, dentre outros exames. Porém, vale ressaltar, o teste realizado não tem valor para a comercialização, uma vez que o laboratório não é credenciado no Sistema de Inspeção Federal (SIF).</div>
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Cabral pagou 54 reais por cada um dos seis testes, nos laboratórios credenciados o valor chega a ser seis vezes maior. Os queijos escolhidos foram o minas artesanal e o coalho, ambos de leite cru. Os fabricantes são: João Melo (Serra do Salitre), Luciano Carvalho (Serra da Canastra), Alexandre Honorato (Araxá), Osvaldo Filho (Queijo d´Alagoa ), Gerson Bezerra (Queijo Coalho – CE ) e Soraya Treballan Müller (Queijo Raclette Mineira).</div>
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O resultado: todos os queijos foram aprovados, seguindo os padrões exigidos pelo Ministério da Saúde.</div>
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<img alt="DSC0080web Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" class=" wp-image-16377 " height="222" src="http://sertaobras.org.br/wp-content/uploads/2013/02/DSC0080web.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" title="Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" width="334" /><br />
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João Mello em sua queijaria na Serra do Salitre – Crédito: Leonardo Dupin</div>
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O produtor João Mello, da Serra do Salitre, foi um daqueles que teve seu queijo analisado e aprovado. “Isso é importante não só pela valorização da tradição, mas para que nosso produto possa competir com os queijos de maior valor comercial. Esse tipo de comprovação é um impulso para que nosso queijo possa chegar a mesa do consumidor mais exigente” diz ele, que fornece semanalmente entre 20 e 40 peças ao Mestre Queijeiro</div>
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Para Gerson Bezerra, produtor do queijo coalho, também aprovado, os resultados representam uma defesa do trabalho que os produtores têm feito: “Os queijos industrializados têm tomado conta do mercado aqui no Nordeste. E esse resultado é um reconhecimento do nosso trabalho, além de uma importante divulgação do nosso queijo, que sabemos que é saudável”, relata.</div>
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“(O resultado) surpreende alguém? Eu não!”, afirma Cabral. Para ele, não existe novidade porque afirma que já visitou as queijarias e viu o modo cuidadoso como os produtores tratam o gado e fabricam o queijo. “O que esta claro para mim é que os produtores artesanais estão de parabéns pelos seus produtos e principalmente por manter a tradição viva, aos trancos e barrancos, viva!”, afirma.</div>
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<img alt="queijo Araxá Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" class=" wp-image-16448 " height="216" src="http://sertaobras.org.br/wp-content/uploads/2013/02/queijo-Arax%C3%A1.jpg" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 15px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;" title="Aprovados: chef de cozinha leva queijos de leite cru para teste em laboratório" width="288" /><br />
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Queijaria de Alexandre Honorato, no município de Araxá-MG – Crédito: arquivo pessoal</div>
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Nos próximos seis meses, Cabral pretende repetir os testes, quer comprovar que o produtor consegue manter um alto padrão de qualidade. Ele defende o vínculo direto entre o produtor e o consumidor, considera o entreposto um absurdo que deveria ser banido da cadeia comercial e que só serve para burlar a lei e esconder a origem do queijo: “Não há nada mais bonito do que comer um queijo sabendo o nome de quem o produziu”, diz ele.</div>
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Por fim, levanta um questionamento sobre as leis que impedem a livre a circulação dos queijo de leite cru em território nacional: “Será falta de vontade política ou excesso de lobismo?” fazendo referência ao poder dos grandes </div>
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BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-90486392543602981872013-03-22T16:42:00.001-07:002013-03-22T16:42:20.640-07:00Reportagem na revista Menu: Liberdade Tardia<span class="translationEligibleUserMessage"><span class="userContent">Excelente reportagem na revista Menu do mes de dezembro.<br />By Pedro Marques.</span></span><br />
<span class="translationEligibleUserMessage"><span class="userContent"><span class="translationEligibleUserMessage"><span class="userContent">Parabens aos produtores João Jose de Melo, Osvaldo Martins e Soraya Treballan pelos queijos apresentados nesta materia fantastica.</span></span></span></span><br />
<span class="translationEligibleUserMessage"><span class="userContent"><span class="translationEligibleUserMessage"><span class="userContent">Parabéns!</span></span></span></span><br />
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BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-54513721075886469262013-03-22T16:42:00.000-07:002013-03-23T11:32:59.593-07:00Tedx Campos: Comendo História e Geografia<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
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<a href="http://www.tedxcampos.com.br/palestrantes/">http://www.tedxcampos.com.br/palestrantes/</a><span class="Apple-style-span" style="font-size: small; font-weight: normal;"><strong><u><iframe allowfullscreen="" frameborder="0" height="315" src="http://www.youtube.com/embed/yCaLsjsUu5E" width="560"></iframe></u></strong></span></h3>
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<strong><u><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;">Comendo História e Geografia: </span></u></strong>Bruno Cabral se apresenta como um traficante, pois compra o queijo artesanal de 15 dias em Minas Gerais (o único estado onde é permitido) e revende em outros lugares do Brasil. Nesse TED Talk ele defende a valorização do produtores e a mudança dessa legislação pois, segundo ele, a história do brasil está vinculada a ao queijo artesanal e os seus produtores fazem parte da nossa cultura.O queijo acompanhou nossa história por séculos: passou por guerras, foi pagamento de dívidas, foi motivo de tráfico de ouro e merece ser valorizado. </div>
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BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-46916450791348010972012-06-11T21:02:00.001-07:002012-06-11T21:02:42.461-07:00Concurso Estadual de Queijo Minas Artesanal<!--[if gte mso 9]><xml>
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<!--StartFragment-->
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaNHEhD8IiG5ncBKmGYoi9v6xSasXwOBcyYN3L9xB4X1yYWmILVeW4epUPsjlsZDTrbzMhvKfK59iTiNExkTKKRZBF4VkooNQ9CKciPVFCdx5pQqKO9b5IOPIEGKPED5Etl5QwX-hm5g/s1600/DSC04503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGaNHEhD8IiG5ncBKmGYoi9v6xSasXwOBcyYN3L9xB4X1yYWmILVeW4epUPsjlsZDTrbzMhvKfK59iTiNExkTKKRZBF4VkooNQ9CKciPVFCdx5pQqKO9b5IOPIEGKPED5Etl5QwX-hm5g/s320/DSC04503.JPG" width="320" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
No dia 08
de Junho foi realizado em Belo Horizonte o Concurso Estadual de Queijo Minas
Artesanal, no qual tive a honra de participar como jurado.</div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">No total, foram
23 concorrentes das 5 microrregiões produtoras de QMA (Queijo Minas Artesanal),
sendo que, de Araxá, Serra da Canastra, Serro e Cerrado concorreram os 5
primeiros colocados dos respectivos Concursos Regionais e do Campo das
Vertentes concorreram os 3 primeiros colocados.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">Os queijos
ganhadores são;<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">1º - Produtor
José Baltazar (Zé Mario) – Serra da Canastra IGP<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">2º -
Produtor José Maria Oliveira – Cerrado<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">3º -
Produtor Arnaldo Gomes – Serra da canastra IGP<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">4º - Robs
Pierre – Cerrado<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">5º -
Ronaldo José – Araxá<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">6º -
Alexandre Honorato – Araxá<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">Foi muito
difícil a tarefa de decidir os campeões, já que todos tinham um nível realmente
muito alto. Com isso, é visível e confirma o esforço buscando a melhoria e
padronização na produção do QMA por parte do Governo Estadual de Minas Gerais,
em especial do Instituto Mineiro de Agropecuária e a Subsecretaria de
Agricultura Familiar. Tenho que lamentar o abandono promovido pela EMATER-MG do
Programa do Queijo Minas Artesanal, o que impedira a evolução no registro de
novas queijarias pelo IMA.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">Também
tenho que reforçar a boa organização do evento, que ocorreu perfeitamente.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;">Parabéns
também aos produtores pelo ótimo trabalho e espirito de competitividade.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ml_-BA1cvf8r7LEQGJmMvi0PMbquaIqya3ySw5MP-zJnAem7YKfdGlHixCZnvzAANGHXpqP6N5_jtXshNcmQ3dT6vzZSRsfxAnWz3fmN1c1XyUMMy5pCzsCkPfjSGET83iZu8G-w4eo/s1600/DSC04498.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="309" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Ml_-BA1cvf8r7LEQGJmMvi0PMbquaIqya3ySw5MP-zJnAem7YKfdGlHixCZnvzAANGHXpqP6N5_jtXshNcmQ3dT6vzZSRsfxAnWz3fmN1c1XyUMMy5pCzsCkPfjSGET83iZu8G-w4eo/s320/DSC04498.JPG" width="320" /></a></div>
<div class="MsoNormal">
<span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br /></span></div>
<!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com2tag:blogger.com,1999:blog-6495185508443111719.post-92055681383737408782012-01-10T05:32:00.000-08:002012-01-10T05:32:01.069-08:00www.mestrequeijeiro.com.br<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MgUwcJb9AcwlofLQEnklbaajgtbOg_E5OeSKHFQt6nb1QdiX80Beu0GLfbvRT2yD7NgTxsuZScZjGVwmNWbguu36w2oKL0aku9JvAEP2Xlncs-tQg0tdYCadtEswyeIpUX-o8qkdUwM/s1600/logo_mestre_queijeiro-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5MgUwcJb9AcwlofLQEnklbaajgtbOg_E5OeSKHFQt6nb1QdiX80Beu0GLfbvRT2yD7NgTxsuZScZjGVwmNWbguu36w2oKL0aku9JvAEP2Xlncs-tQg0tdYCadtEswyeIpUX-o8qkdUwM/s320/logo_mestre_queijeiro-1.jpg" width="320" /></a></div><br />
Já esta no ar o site do mestrequeijeiro.com.br<br />
O mestre queijeiro oferece serviços de formação, degustação e vendas de queijos artesanais brasileiros.<br />
Entre e confira www.mestrequeijeiro.com.br<br />
Bom apetiteBRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com2tag:blogger.com,1999:blog-6495185508443111719.post-4208134417620519692011-12-01T05:02:00.000-08:002011-12-01T05:03:04.564-08:00VENDA DE QUEIJOS DE MG<span class="Apple-style-span" style="font-size: 21px;">Chegaram ontem 30 peças de queijos minas artesanal. Venda de queijo minas artesanal.</span><br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><br />
</div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;">· Queijos Minas Artesanal meia cura de Araxá, 20 dias. Preço; </span><span class="Apple-style-span" style="font-size: 21px;">R$ 35,00</span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSujIe2TvAy5pww59iQXuGx6CkqPP5jU1GjELZrlUyM-vPjdIoqiFe0wmS1BgqAGJwCLj9DvP2mK7NoTfyGKGJFe6AEUrzmzW8r2dNvvfkf-l4jWUfAQkUL07CbSiniSe1exj0pXVh1k/s1600/araxa%25CC%2581.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUSujIe2TvAy5pww59iQXuGx6CkqPP5jU1GjELZrlUyM-vPjdIoqiFe0wmS1BgqAGJwCLj9DvP2mK7NoTfyGKGJFe6AEUrzmzW8r2dNvvfkf-l4jWUfAQkUL07CbSiniSe1exj0pXVh1k/s320/araxa%25CC%2581.jpg" width="320" /></a></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;">· Queijo Minas Artesanal Curado da Serra do Salitre, 70 dias. Preço; </span><span class="Apple-style-span" style="font-size: 21px;">R$ 40,00</span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkTh9BGDyg5i6BIxVFyHhHGaYXCjaCMSxcrz900Y36IiScvj2rvb7OFeNk6JDn2vpYnWGj9Nt2MD8Rqns0tpTwvFEQcVTWmXlivrM5TKr_KSWyiiiBuAf_2u3LPQXCs-zSXPM_IKsnpk/s1600/imperial.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizkTh9BGDyg5i6BIxVFyHhHGaYXCjaCMSxcrz900Y36IiScvj2rvb7OFeNk6JDn2vpYnWGj9Nt2MD8Rqns0tpTwvFEQcVTWmXlivrM5TKr_KSWyiiiBuAf_2u3LPQXCs-zSXPM_IKsnpk/s320/imperial.jpg" width="320" /></a></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;">· Queijo Artesanal meia cura d’Alagoa, 25 dias. Preço; </span><span class="Apple-style-span" style="font-size: 21px;">R$ 35,00</span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-size: 21px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHThd1Qz_WVxn7fJF1XsItSlwMc545oSqIg2yFKhowHj2QqfN3HzkmTyS-YSYA2fvAAPZpvKtw81bfnrMFuELI8KBhWgC2nSy_7XMiR_k4FBFI2oZM9X4HXx2rjAEtt6LeoIuBzpKrcQ/s1600/alagoa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFHThd1Qz_WVxn7fJF1XsItSlwMc545oSqIg2yFKhowHj2QqfN3HzkmTyS-YSYA2fvAAPZpvKtw81bfnrMFuELI8KBhWgC2nSy_7XMiR_k4FBFI2oZM9X4HXx2rjAEtt6LeoIuBzpKrcQ/s320/alagoa.jpg" width="320" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;"><o:p><br />
</o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;">Entrega para todo o município de São Paulo grátis.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16pt;">Interessados, entrar em contato em bruno@mestrequeijeiro.com.br</span><span lang="PT-BR"><o:p></o:p></span></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-402698251391460542011-12-01T04:49:00.000-08:002011-12-01T04:49:45.623-08:001º SIMPÓSIO DE QUEIJO ARTESANAL DO BRASIL<!--[if gte mso 9]><xml> <o:DocumentProperties> <o:Revision>0</o:Revision> <o:TotalTime>0</o:TotalTime> <o:Pages>1</o:Pages> <o:Words>246</o:Words> <o:Characters>1353</o:Characters> <o:Company>Brunyanna</o:Company> <o:Lines>11</o:Lines> <o:Paragraphs>3</o:Paragraphs> <o:CharactersWithSpaces>1596</o:CharactersWithSpaces> <o:Version>14.0</o:Version> </o:DocumentProperties> <o:OfficeDocumentSettings> <o:AllowPNG/> </o:OfficeDocumentSettings> </xml><![endif]--> <!--[if gte mso 9]><xml> <w:WordDocument> <w:View>Normal</w:View> <w:Zoom>0</w:Zoom> <w:TrackMoves/> <w:TrackFormatting/> <w:HyphenationZone>21</w:HyphenationZone> <w:PunctuationKerning/> <w:ValidateAgainstSchemas/> <w:SaveIfXMLInvalid>false</w:SaveIfXMLInvalid> <w:IgnoreMixedContent>false</w:IgnoreMixedContent> <w:AlwaysShowPlaceholderText>false</w:AlwaysShowPlaceholderText> <w:DoNotPromoteQF/> <w:LidThemeOther>ES-TRAD</w:LidThemeOther> <w:LidThemeAsian>JA</w:LidThemeAsian> <w:LidThemeComplexScript>X-NONE</w:LidThemeComplexScript> <w:Compatibility> <w:BreakWrappedTables/> <w:SnapToGridInCell/> <w:WrapTextWithPunct/> <w:UseAsianBreakRules/> <w:DontGrowAutofit/> <w:SplitPgBreakAndParaMark/> <w:EnableOpenTypeKerning/> <w:DontFlipMirrorIndents/> <w:OverrideTableStyleHps/> <w:UseFELayout/> </w:Compatibility> <m:mathPr> <m:mathFont m:val="Cambria Math"/> <m:brkBin m:val="before"/> <m:brkBinSub m:val="--"/> <m:smallFrac m:val="off"/> <m:dispDef/> <m:lMargin m:val="0"/> <m:rMargin m:val="0"/> <m:defJc m:val="centerGroup"/> <m:wrapIndent m:val="1440"/> <m:intLim m:val="subSup"/> <m:naryLim m:val="undOvr"/> </m:mathPr></w:WordDocument> </xml><![endif]--><!--[if gte mso 9]><xml> <w:LatentStyles DefLockedState="false" DefUnhideWhenUsed="true"
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKgmm05X6FAdqBvi4fBBi998h7SUkWIr2QwReUBc52vaFIhC0dDvtt1ZIR9Ux3OziIS1RueI8x4_w28OX7H-r3aQGfH-9cbz5cMCuRS37232aC5qYbPd6-sOB7N1mx5vtYHmH8ol7u4Q/s1600/DSC03717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJKgmm05X6FAdqBvi4fBBi998h7SUkWIr2QwReUBc52vaFIhC0dDvtt1ZIR9Ux3OziIS1RueI8x4_w28OX7H-r3aQGfH-9cbz5cMCuRS37232aC5qYbPd6-sOB7N1mx5vtYHmH8ol7u4Q/s320/DSC03717.JPG" width="240" /></a></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Entre os dias 22 e 25 de Novembro, em Fortaleza, aconteceu o mais importante evento sobre queijos artesanais de Brasil. Foi um evento para entrar para a historia e de fundamental importância onde se reuniram veterinário, produtores, especialistas em queijos, políticos e chefs de todo o Brasil para discutir o futuro e medidas para melhorar a qualidade dos queijos artesanais.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Produtores vindos do norte ao sul do país apresentaram os seus produtos.<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">· Queijo de búfala de Ilha do Marajó<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">· Queijo Minas artesanal da Serra do salitre e canastra<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">· Queijo Colonial de Santa Catarina<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">· Queijo Serrano de Santa Catarina e Rio Grande do Sul<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">· Queijo Coalho de Pernambuco, Ceara e Rio Grande do Norte<o:p></o:p></span></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Talvez por ser um primeiro simpósio, todos estamos apenas conhecendo os queijos de cada região, onde foram apresentados estudos técnico sobre cada queijo em palestras ministradas por especialistas locais. Ao passo dos dias de simpósio, cada vez mais as palestras foram ficando mais entediantes, já que era necessário agir, fazer algo real para combater o lobby de grandes laticínios e incentivar os produtores de queijos artesanais.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Ouvimos muitos técnicos, com pesquisas e estudos realmente interessantes, porem pouco práticos e os produtores tiveram pouco espaço para divulgar o seu trabalho e a sua luta.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Igualmente, sem sobra de duvida, este foi o evento mais importante que já aconteceu no Brasil em favor do queijo artesanal e esperamos que se confirme para o ano de 2013 no Rio Grande do Sul o 2º Simpósio.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Parabéns a organização, que mesmo com pouco tempo, conseguiu fazer um evento fantástico.<o:p></o:p></span></div><!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-53093920149937421522011-10-23T08:56:00.000-07:002011-10-23T08:57:26.882-07:00O MINEIRO E O QUEIJO<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/UoHDEsvZE2Y?feature=player_embedded' frameborder='0'></iframe></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="MsoNormal"><span lang="PT-BR">Foi um dia de grande expectativa, fazia tempo que já sabia que tinham gravado um filme sobre o queijo minas artesanal e faz três semanas tive o prazer de ver na grande tela o resultado final. “O mineiro e o queijo”, grande documentário de Helvécio Ratton. Fantástico!<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Era muito importante que a realidade dos produtores de queijo minas artesanal fosse exposta ao grande publico e essa realidade foi exposta, a perfeição, neste documentário de uma maneira divertida, didática e com um jeitinho bem mineiro. <o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Achei que as mídias impressas especializadas em gastronomia, devido ao grande apogeu dos ingredientes e chefs de cozinha brasileiros, fariam este papel de mostrar ao publico, protestar e exigir que hajam mudanças nas leis que regem a elaboração e comercialização de queijo artesanal em geral e principalmente queijos feitos com leite cru. A vantagem de que o cinema assuma este papel, que no meu ponto de vista deveria ser das revistas especializadas em gastronomia, é que o cinema é mais acessível a todos os públicos.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Tiro o chapéu para esta iniciativa de fazer um filme sobre este tema e parabenizo toda a equipe que trabalhou na produção do filme.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Espero que este filme conscientize as pessoas e políticos sobre esta realidade e mude as coisas, para o bem da cultura nacional, para a melhor qualidade de vida dos produtores artesanais e para nós consumidores.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Mais uma vez, parabéns a equipe de produção do documentário e recomendo ver o filme a todos que conhecem, adoram ou ainda não sabem o que é o queijo minas artesanal.</span></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com2tag:blogger.com,1999:blog-6495185508443111719.post-8365361586814591952011-10-06T08:50:00.000-07:002011-10-09T15:31:13.798-07:00CHEGARAM QUEIJOS MINAS ARTESANALHoje chegaram 20 peças de queijos minas artesanais, são 10 queijos meia-cura da microrregião de Araxá (campeão estadual do concurso do queijo minas artesanal em 2009 e atual campeão regional do concurso do queijo minas artesanal em Araxá) e 10 queijos curados da Serra do Salitre (produtor vinculado a Slow Food e 1º produtor registrado no programa do queijo minas artesanal a produzir seus queijos dentro das normas de higiene estadual de MG).<br />
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</div><div>São queijos feitos com leite cru, maturação minima de 20 dias para o meia cura e 35 dias para o curado e produzidos por uma unica fazenda, ou seja, o leite utilizado na produção do queijo vem da mesma fazenda. São produtores que trabalham com um maximo de 40 queijos/dia. Totalmente artesanais e cumprem todas as exigencias sanitarias estaduais, com registro estaduais sanitarios do IMA (instituto Mineiro de Agropecuaria).</div><div><div>O preço deles é de R$35,00 com frete incluido para toda a cidade de São Paulo.</div><div>Interessados entrem em contato atraves do e-mail bruno@mestrequeijeiro.com.br</div></div></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-9589226565705355632011-07-01T13:28:00.001-07:002011-07-01T13:28:42.630-07:00<div class="separator" style="clear: both; text-align: center;"><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/KJhdKj5r5hc?feature=player_embedded' frameborder='0'></iframe></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com2tag:blogger.com,1999:blog-6495185508443111719.post-40967139211223792012011-06-28T12:24:00.000-07:002011-06-28T12:53:03.023-07:00PROTESTO QUEIJO MINAS ARTESANAL<div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpaV5tD90DWpG0hyiQ9x_AvfdF4gfuxGuIwz8BV7RfbV3CipnXBWaTW7qTPAWLAoWN54xXc1h-TPyn2Y93SZ8gmFCR0swtE8raddF9mVPSOFg0nXdI0wHrS9fBtIRFstOh55tyWCzU5U/s1600/salitre.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYpaV5tD90DWpG0hyiQ9x_AvfdF4gfuxGuIwz8BV7RfbV3CipnXBWaTW7qTPAWLAoWN54xXc1h-TPyn2Y93SZ8gmFCR0swtE8raddF9mVPSOFg0nXdI0wHrS9fBtIRFstOh55tyWCzU5U/s320/salitre.JPG" width="318" /></a></div><br />
Nos últimos anos, vimos como muitos dos ingredientes brasileiros vem sendo alvo de experimentos muito positivos nas elaborações gastronômicas dos melhores chefs de cozinha brasileiros e internacionais, porem temos um grande esquecido, o queijo minas artesanal!</div><div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">O queijo minas artesanal é um legado de todos nós brasileiros e que é produzido a mais de 200 anos, formal ou informalmente. Porem desde 1952 quando entrou em vigor uma lei federal que impõe aos produtores de queijo artesanal medidas infundadas para padronizar e higienizar o produto final, o queijo minas artesanal acabou ficando praticamente desconhecido (e quase extinto) para muitos de nós e impedido de ser comercializado legalmente fora do Estado de Minas Gerais. O que acarretaram diversos problemas, como a venda ilegal de queijo, o êxodo rural dos filhos herdeiros da tradição do queijo minas artesanal que não tinham perspectiva de futuro se seguissem a tradição familiar e por fim, a criação do nome “queijo minas padrão” que feriu gravemente a identidade do queijo minas artesanal, símbolo da gastronômica mineira e nacional de tal maneira que muitos produtores foram obrigados a abandonar a produção do queijo para vender o leite.</div><div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">Tudo isso torna impossível a melhoria da qualidade de vida do produtor de queijo artesanal e consequentemente do queijo artesanal e o seu futuro (como produto e como historia), que sofre a décadas com o esquecimento, falta de informação e ajuda por parte do governo. O Brasil é o sétimo maior produtor de queijo do mundo e conta com pouquíssimos queijos com identidade local e nomes próprios.</div><div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;">Gostaria que se falasse mais sobre o queijo minas artesanal e outros queijos artesanais e menos de queijos industriais. A grande indústria já tem poder aquisitivo suficiente para fazer propaganda, porém o trabalhador rural não pode fazer nada mais que queijo!</div><div style="font-family: 'Lucida Grande', Verdana, Arial, Helvetica, sans-serif; font-size: 12px;"></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="PT-BR" style="font-family: 'Lucida Grande';"><br />
</span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="PT-BR" style="font-family: 'Lucida Grande';">TOME LEITE, COMA QUEIJO ARTESANAL, POREM SEMPRE REGISTRADO!<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: 'Lucida Grande';"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: 'Lucida Grande';">QUERO DESEJAR MUITA FORÇA E DETERMINAÇÃO AOS AMIGOS PRODUTORES DE QUEIJO ARTESANAL EM MINAS GERAIS E TODO BRASIL, ESPERO E DESEJO QUE A ANTIGA E ANTIQUADA LEI SEJA ATUALIZADA E ABRA O MERCADO PARA TODO PODERMOS DESFRUTAR DE UM BOM QUEIJO ARTESANAL SEM MEDO DE ESTAR LEVANDO GATO POR LEBRE. FORÇA E PACIÊNCIA COMPANHEIROS!</span><span lang="PT-BR"><o:p></o:p></span></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com1tag:blogger.com,1999:blog-6495185508443111719.post-29862878222525722572011-06-27T11:21:00.000-07:002011-06-27T11:21:33.105-07:00venda de queijos artesanais<!--StartFragment--> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4wonElbBfrQhLeyFyL8HHkrUU9cMKnXlfm6kyYfAvOQVhgmVDTclzw350do42U1u2e6XJDkkjeKn-EiEWJrnk4aoYQE7vAIT_svNi_7RhIB_Ijqm3dgKF2QWBbIORRqw-nbyrIbLWYY/s1600/queijo04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia4wonElbBfrQhLeyFyL8HHkrUU9cMKnXlfm6kyYfAvOQVhgmVDTclzw350do42U1u2e6XJDkkjeKn-EiEWJrnk4aoYQE7vAIT_svNi_7RhIB_Ijqm3dgKF2QWBbIORRqw-nbyrIbLWYY/s320/queijo04.jpg" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><br />
</span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Queijo Tipo Roquefort<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Queijo “azul” elaborado artesanalmente e a partir de leite integral cru de ovelhas de raça Lacaune Lait e com um mínimo de 90 dias de maturação.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">O fungo <i style="mso-bidi-font-style: normal;">penicillium roqueforti</i><span style="mso-spacerun: yes;"> </span>proporciona um tom azulado e um sabor suavemente picante a este delicioso queijo.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">O queijo tipo roquefort de Lacaune é produzido na região de Viamão no Rio Grande do Sul, seguindo a receita original francesa e com leite de ovelhas trazidas da França.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Harmonização:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">O queijo Tipo Roquefort de Lacaune harmoniza perfeitamente com pão italiano, geleia de ameixa e vinho de sobremesa (Sauternes, Porto, Madeira...)<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Apresentação:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">O queijo Tipo Roquefort de Lacaune é apresentado em cunhas de aproximadamente 100gr, embalados a vácuo numa didática embalagem.<o:p></o:p></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Preço:<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">R$ 15,00</span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VxSaLFuHL7WSJboHP3WnsbXuJwFZCphCRZ323EPx3tYXU2vRcFkvrh0MqYFb1OcQBUhw0G-hLM7vNVVrQVIL_pLEhVD807qgTqdvXG1jk_NW3OdaudRsXqXtl1MvfakR0LMvd1xq6ng/s1600/Feta3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-VxSaLFuHL7WSJboHP3WnsbXuJwFZCphCRZ323EPx3tYXU2vRcFkvrh0MqYFb1OcQBUhw0G-hLM7vNVVrQVIL_pLEhVD807qgTqdvXG1jk_NW3OdaudRsXqXtl1MvfakR0LMvd1xq6ng/s320/Feta3.jpg" width="320" /></a></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><br />
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</b></span></span></div><div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm; margin-left: 42.55pt; margin-right: -49.8pt; margin-top: 0cm; text-align: justify; text-justify: inter-ideograph;"><span class="Apple-style-span" style="font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b> <!--StartFragment--> </b></span></span></div><span class="Apple-style-span" style="font-size: small;"><b><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Queijo Tipo Feta<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><span class="Apple-style-span" style="font-weight: normal;">O queijo tipo Feta de Lacaune é um queijo de pasta mole, maturado em salmoura e elaborado a partir de leite integral pasteurizado de ovelhas Lacaune Lait.<o:p></o:p></span></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><span class="Apple-style-span" style="font-weight: normal;">O queijo Tipo Feta de Lacaune é produzido, seguindo a receita original da Grécia, na região de Viamão no Rio Grande do Sul.</span><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Harmonização:<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><span class="Apple-style-span" style="font-weight: normal;">Queijo com muitas utilidades gastronômicas, pode ser utilizada em pizzas, saladas, crepes, canelones, temperados com azeite de oliva, manjericão, azeitonas e tomate seco. Combina com geleia de figo, pão, torradas e vinho branco seco envelhecido ou jovem.</span><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Apresentação:<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><span class="Apple-style-span" style="font-weight: normal;">Pedaços de aproximadamente 200gr embalados a vácuo e com etiqueta informativa.</span><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Preço:<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><span class="Apple-style-span" style="font-weight: normal;">R$ 20,00</span><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">Contatos:<o:p></o:p></span></b></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><a href="mailto:bruno@clubedoqueijo.com.br"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;">bruno@clubedoqueijo.com.br</span></a><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><o:p></o:p></span></div><div class="MsoNormal" style="text-align: justify; text-justify: inter-ideograph;"><span lang="PT-BR" style="font-size: 10.0pt; mso-ansi-language: PT-BR;"><a href="http://www.lacaune.com.br/">www.lacaune.com.br</a></span></div><!--EndFragment--> </b></span><br />
<!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-12670921272147423342011-06-26T07:31:00.000-07:002011-06-26T07:34:14.468-07:00VENDA DE QUEIJO MINAS ARTESANAL<div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span lang="PT-BR">OPORTUNIDADE!<o:p></o:p></span></b></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR"><br />
</span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR">Vendo Queijo Minas Artesanal da microrregião de Araxá.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR">Produtor registrado no IMA (Instituto Mineiro de Agropecuária), campeão do concurso Estadual de Queijo Minas Artesanal de 2009 e atual campeão do concurso do queijo minas artesanal da microrregião de Araxá, Alexandre Honorato, da Fazenda Só Nata, localizada na mesma cidade de Araxá em Minas Gerais. </span><br />
<span lang="PT-BR">Os queijo com 15, 20 e 30 dias de maturação, embalados a vácuo, etiquetados e peso aproximado de 1kg.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span lang="PT-BR"><br />
</span></b></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span lang="PT-BR">Ingredientes;</span></b><span lang="PT-BR"> Leite cru de vaca que pastam livremente, pingo (fermento lácteo), coalho, sal e muito amor.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span lang="PT-BR"><br />
</span></b></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><span lang="PT-BR">Preço;</span></b><span lang="PT-BR"> R$ 35,00 com frete incluído para o município de São Paulo.<o:p></o:p></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR"><br />
</span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR"><b><u>Interessados entrar em contato através do e-mail bruno@clubedoqueijo.com.br.</u></b></span></div><div class="MsoNormal" style="font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span lang="PT-BR"><b><u>Pagamento a vista no ato de entrega.</u></b><o:p></o:p></span></div><div><span lang="PT-BR"><b><u><br />
</u></b></span></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-83585770221719474322011-06-13T12:49:00.000-07:002011-06-13T12:49:35.049-07:00DEGUSTAÇÃO DE QUEIJOS NO RESTAURANTE MATTERELLO<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="MsoNormal"><span lang="PT-BR">Nesta terça feira, dia 14 de Junho, eu e o restaurante Matterello temos o prazer de convidar a todos para mais uma degustação de queijos e vinhos.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Eu terei o prazer de apresentar os queijos de ovelha da queijaria Lacaune. Os queijo a serem degustados serão, queijo tipo Feta e queijo tipo Roquefort.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">São queijos artesanais, nacionais e o queijo roquefort é feito com leite cru e maturado por no mínimo 60 dias, o queijo tipo feta, de leite pasteurizado e maturado em salmoura.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">A degustação é grátis e começa a partir das 20:30h. O restaurante Matterello esta na rua fidalga, 120 na Vila Madalena em São Paulo.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR">Espero a todos la.<o:p></o:p></span><br />
<span lang="PT-BR"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYBSkTQy1QQP_nmgthLrWEF7AxT2-b0R9yP-e7SJQZDZi2BoAayuzrSJszQMHwEr3qLcwITBh_IqAGf4u5iG1ta-9qxafpiUBIDgQLGCfFW9Lj2joZbUVL7yM5Obt_OMGHeI2HNMA_Gs/s1600/queijo04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdYBSkTQy1QQP_nmgthLrWEF7AxT2-b0R9yP-e7SJQZDZi2BoAayuzrSJszQMHwEr3qLcwITBh_IqAGf4u5iG1ta-9qxafpiUBIDgQLGCfFW9Lj2joZbUVL7yM5Obt_OMGHeI2HNMA_Gs/s320/queijo04.jpg" width="320" /></a></div><span lang="PT-BR"><br />
</span></div>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-8163011403016846352011-06-08T18:30:00.000-07:002011-06-08T18:30:03.707-07:00OPORTUNIDADE<!--StartFragment--> <br />
<div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">OPORTUNIDADE!<o:p></o:p></span></b></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Vendo Queijo Minas Artesanal da microrregião de Araxá.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Produtor registrado no IMA (Instituto Mineiro de Agropecuária) e campeão do concurso Estadual de Queijo Minas Artesanal de 2008/2009, Alexandre Honorato, da Fazenda Só Nata da mesma localidade de Araxá em Minas Gerais. Queijo com aproximadamente 10 dias de Maturação embalado a vácuo e etiquetado, peso aproximado de 1kg.<o:p></o:p></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Ingredientes;</span></b><span lang="PT-BR" style="mso-ansi-language: PT-BR;"> Leite cru de vaca que pastam livremente, pingo (fermento lácteo), coalho, sal e muito amor.<o:p></o:p></span></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></b></div><div class="MsoNormal"><b style="mso-bidi-font-weight: normal;"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Preço;</span></b><span lang="PT-BR" style="mso-ansi-language: PT-BR;"> R$ 35,00 com frete incluído para o município de São Paulo.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><br />
</span></div><div class="MsoNormal"><span lang="PT-BR"><b><u>Interessados entrar em contato através do blog, pagamento a vista no ato de entrega.</u></b><o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR"><b><u><br />
</u></b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMx8GQQVROsrYz8cNKMVdkpT-MotMWx3DEqrpmLPZvW2LOUc_4hgQnrBx9QKgGTt_a1dWqalOSK7paWs7S4zLf1i6-NjkziF3KxcMGFVD33xiv-NMvBe7R9wIF_tqAYNx0vJxWZNjCFo/s1600/DSC00275.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilMx8GQQVROsrYz8cNKMVdkpT-MotMWx3DEqrpmLPZvW2LOUc_4hgQnrBx9QKgGTt_a1dWqalOSK7paWs7S4zLf1i6-NjkziF3KxcMGFVD33xiv-NMvBe7R9wIF_tqAYNx0vJxWZNjCFo/s320/DSC00275.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</u></b></span></div><!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-63128970990372331862011-06-04T13:29:00.000-07:002011-06-04T13:29:59.844-07:00DEGUSTAÇÃO DE QUEIJOS, VINHOS E AZEITES RESTAURANTE MATTERELLO<!--StartFragment--> <br />
<div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">No próximo dia 7 de Junho, terça feira, o restaurante Matterello, localizado na rua Fidalga, 120 do bairro da Vila Madalena em São Paulo, promoverá uma feira onde serão vendidos vinhos, azeites e queijos artesanais.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Será cobrada uma entrada de R$40,00 aos interessados em participar. A vantagem é que estes R$40,00 cobrados na entrada poderão ser usados, como desconto, para comprar algum produto exposto. Ou seja, se o interessado quiser comprar um produto no valor de R$60,00 lhe será cobrado o valor de R$20,00.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Eu estarei presente e terei o prazer de representar dois produtores artesanais brasileiros, vendendo três tipos de queijos distintos.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">1º - Queijo tipo Roquefort do produtor Lacaune de Viamão no RS. Queijo produzido com leite integral e cru de ovelha de raça Lacaune Lait. É um queijo “azul” levemente picante e muito saboroso.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">2º - Queijo tipo Feta do produtor Lacaune de Viamão no RS. Queijo produzido com leite integral e pasteurizado de ovelha da raça Lacaune Lait. É um queijo branco maturado em salmoura, levemente salgado e de gosto forte, ideal para saladas e petiscos.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">3º - Queijo Minas Artesanal da microrregião de Araxá (MG). Queijo produzido com leite integral e cru de leite de vaca que pastam livremente pelos campos da região de Araxá. Este queijo é produzido pelo produtor registrado no IMA (instituo mineira de agropecuária) e atual campeão estadual do concurso do queijo minas artesanal Alexandre Honorato, da fazenda Só Nata. É um queijo típico e histórico de sabor levemente acido aroma a leite fresco.<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Será um enorme prazer ajudar a encontrar o queijo que mais goste!<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Espero poder contar com a presença de todos!<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="mso-ansi-language: PT-BR;">Nos vemos lá!<o:p></o:p></span></div><!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0tag:blogger.com,1999:blog-6495185508443111719.post-37735474390433848212011-05-25T16:49:00.000-07:002011-05-25T16:49:10.618-07:00FESTIVAL DO QUEIJO DE ALAGOA-MG CONVIDA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJTgvW0XAMB9dA6yFjcX5vDiyEq7QcE-RGjol3ip2HM01BQs4H4GzrI3pQdlaiBpbgiFinXq3WJzMxIHhRjZ6VDDa3SBvj1pqkeJ6Bx0nutiWXkfe6m5xjlF3vqF17UglmGSS4dcFnSA/s1600/festival+do+queijo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="159" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpJTgvW0XAMB9dA6yFjcX5vDiyEq7QcE-RGjol3ip2HM01BQs4H4GzrI3pQdlaiBpbgiFinXq3WJzMxIHhRjZ6VDDa3SBvj1pqkeJ6Bx0nutiWXkfe6m5xjlF3vqF17UglmGSS4dcFnSA/s320/festival+do+queijo.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><n style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><n style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;">PREFEITURA DE ALAGOA REALIZARÁ O II FESTIVAL DO QUEIJO</n><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Dia 28 de Maio, último sábado do mês, é o Dia Municipal do Queijo e do Queijeiro de Alagoa, instituído pela Lei Municipal 828/2010. E para comemorar esta importante data – que valoriza o queijeiro e enobrece o queijo parmesão de Alagoa – a Prefeitura de Alagoa realizará o 2º Festival do Queijo e do Queijeiro de Alagoa.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Este ano o Festival reserva para todos alagoenses e visitantes de outras cidades, que são muito bem-vindos, uma programação diversificada para atender toda família dos produtores de queijo.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />A “porteira” do Ginásio Poliesportivo Anísio Mendes de Andrade será aberta às 14:00hs para que as crianças e familiares possam divertir na cama elástica, touro mecânico e outras brincadeiras na Gincana que será realizada até às 17:00hs.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Depois do intervalo, às 19:00hs as autoridades presentes farão a abertura oficial do II Festival do Queijo e do Queijeiro de Alagoa. Em seguida, diretamente da Secretaria de Estado de Agricultura, Pecuária e Abastecimento – SEAPA/MG o assessor especial do Programa Minas Leite, Rodrigo Venturin apresentará este Programa do Governo Estadual.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Para levantar o astral dos proprietários rurais, produtores de queijo e todos moradores que sofreram com as chuvas do dia 12 de Janeiro, nada melhor do que a Palestra Motivacional “O que norteia o meu sucesso é a maneira que escolhi para viver” com o palestrante Gleidson Fábio.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Terminada a palestra o Prefeito Sebastião entregará a Homenagem “Queijeiro do Ano” para o senhor ... (censurado – será revelado somente no dia 28). Em seguida, será feita a Premiação dos vencedores do "II Torneio Leiteiro de Fazenda".<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJym_4m8yjckbG-_YT8LSy8m-coTcobN-9houqDzEuLWGbrX81MPvbBco-V-T6F6QMuVwiEYJgheBP5NaR9PEH_WqMvaLEuZC6WPon2uhG6vZek-x6eANXrxqxbIT7vgaug3N5J5WNBEs/s1600/QueijodeAlaga_FotoSrgioMouroAcervoATAM.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="231" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJym_4m8yjckbG-_YT8LSy8m-coTcobN-9houqDzEuLWGbrX81MPvbBco-V-T6F6QMuVwiEYJgheBP5NaR9PEH_WqMvaLEuZC6WPon2uhG6vZek-x6eANXrxqxbIT7vgaug3N5J5WNBEs/s320/QueijodeAlaga_FotoSrgioMouroAcervoATAM.jpg" width="320" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Dando continuidade, será realizado o Sorteio de Brindes aos participantes que contribuíram com o II Festival, doando uma peça para degustação e outra para ser vendida. O valor arrecadado com a venda dos queijos será doado para o Hospital de Alagoa.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Por fim, mandando o frio embora, muito forró e arrasta pé durante o Show Sertanejo com a Alessandro e Gustavo Correia.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Durante todo festival haverá stand’s promocionais trazendo muitas novidades. Não deixe de conferir o Stand e Participação dos nossos Patrocinadores Ouro: Eletro Nelson; Ideal Fiat; VW Ciac Minas Sul; RN Centrífugas; EPTV Sul de Minas; Rações Pura Origem – Qualidade Cooxupé; Banco do Brasil – Ag. Itamonte.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />Esta segunda edição do Festival do Queijo conta com o importantíssimo apoio do Governo de Minas, através da SEAPA e SETUR; do Governo Federal, através do MDA e MAPA, e também da Polícia Militar, EMATER-MG, SEBRAE, Associação Terras Altas da Mantiqueira e CEMIG.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOtjICXGOiygBkrstt6OQ_-8erRVyr9Oe9nhmNd0Y_pVmyZvY62bI6xtA1fH5nNPNe9LdFCSBCjRY-aeNugRf3FlD836mQy76fb5W7qZk_LJL0JW9Hi4RypHiqItksUNB3FFbYqB_ofY/s1600/Popup_IIFestivaldoQueijo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPOtjICXGOiygBkrstt6OQ_-8erRVyr9Oe9nhmNd0Y_pVmyZvY62bI6xtA1fH5nNPNe9LdFCSBCjRY-aeNugRf3FlD836mQy76fb5W7qZk_LJL0JW9Hi4RypHiqItksUNB3FFbYqB_ofY/s320/Popup_IIFestivaldoQueijo.jpg" width="226" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />É importante ressaltar que a entrada é gratuita, sendo um evento aberto a toda população de Alagoa e outras cidades. O objetivo da Prefeitura de Alagoa, ADM 2009/2012, realmente é prestigiar o queijo parmesão de Alagoa e valorizar as mãos de quem o produz.<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />A Programação Completa esta disponível no site: http://www.alagoa.mg.gov.br/popup/popup.php?ID=22<br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" /><br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />No Youtube um vídeo do II Festival do Queijo: <br style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 11px;" />http://www.youtube.com/watch?v=MaaoJfYSt3M</span>BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com1tag:blogger.com,1999:blog-6495185508443111719.post-19177540186248588202011-05-24T15:07:00.000-07:002011-05-24T15:07:05.260-07:00PROBLEMAS COM O E-MAIL<!--StartFragment--> <br />
<div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="PT-BR" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: PT-BR; mso-bidi-font-family: Times;">Senhores os informo que por motivos de incompetência alheia fiquei sem o meu mail bruno@clubedoqueijo.com.br por período indeterminado. Caso queiram entrar em contato comigo, por favor escrevam ao mail que nunca falha brnaeuropa@hotmail.com<o:p></o:p></span></div><div class="MsoNormal" style="mso-layout-grid-align: none; mso-pagination: none; text-autospace: none;"><span lang="PT-BR" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: PT-BR; mso-bidi-font-family: Times;">Obrigado e desde já peço desculpas pelos possíveis problemas e mal entendidos causados<o:p></o:p></span></div><div class="MsoNormal"><span lang="PT-BR" style="font-family: Times; font-size: 16.0pt; mso-ansi-language: PT-BR; mso-bidi-font-family: Times;">Bruno Cabral</span><span lang="PT-BR" style="mso-ansi-language: PT-BR;"><o:p></o:p></span></div><!--EndFragment-->BRUNO CABRALhttp://www.blogger.com/profile/07608252923817191253noreply@blogger.com0