Cruzília cheeses bring flavor to the Easter table

During Lent and Easter, Cruzília cheeses shine in recipes and pairings by master cheesemaker Maria do Céu.

With many families cutting down on red meat during this period, Brazil’s most awarded cheese brand takes center stage. Produced in Minas Gerais, Cruzília’s cheeses appear as both a protein alternative and a key ingredient in dishes with fish, vegetables, pies, and pasta.

“Cheese must serve a purpose. For gratins, it should melt well and form a crust; in sauces, it must add texture without overpowering the main ingredient,” explains Maria do Céu, Cruzília’s master cheesemaker.

Cheese on the Lenten menu

On Good Friday, Parmesan, Gruyère, and Emmental are used in sauces or baked dishes. Serra da Mantiqueira Cruzília works perfectly in pies and fish casseroles thanks to its firmer texture.

Brie, Camembert, and Azul de Minas are ideal for appetizers, risottos, and salads, while Gouda enriches oven-baked dishes all season long, bringing variety to meat-free meals.

Pairings and inspirations

“Brie, Azul, Parmesan, and Gouda work great in salads, especially with a honey mustard dressing,” says Maria do Céu. She also suggests Brie bruschetta with figs, zucchini with queijo de coalho, and skewers with pesto.

On Easter Sunday, cheese takes the spotlight in boards paired with wine or even chocolate. “The wine’s acidity balances the fat in the cheese. There are endless pairing possibilities,” she notes.

Soft cheeses like Brie and Camembert pair well with crisp white wines, while intense ones like Azul de Minas shine with structured reds or sweet labels. For adventurous palates, she recommends pairing cheese with dark chocolate, creating texture and flavor contrasts.

Try combinations like Santo Casamenteiro Cruzília with dark chocolate, or cheesecake and brownies with a hint of blue cheese or Parmesan. “The cheese’s fat coats the chocolate, extending the flavor,” she explains.

Event Info

• More information: https://cruzilia.com.br/

Photo: Divulgação