Brazilian cheeses on the table with cachaça, wine and beer - by Bruno Cabral

There are many surprises revealed during a cheese tasting with cachaça, wine or beer. The dispute of flavors and sensations between the cheese and the drink that accompanies it is intense. With strong personalities, one tries to prevail over the other... In some cases, one of the two stands out. But, yes, there are happy unions, resulting in a harmonious dance, in which the characteristics of each partner are highlighted and exalted. From master cheesemaker Bruno Cabral and sommelier Manoel Beato, with the collaboration of beer specialist Cassio Piccolo, this publication from Senac São Paulo provides information about the eight families of cheeses and the best way to serve them, and reports on how cheeses behave. Brazilian cheeses, cachaças, wines and beers in a pairing meeting.