Taiada Silvania is a unique cheese made by a single producer in Sao Paulo’s Caçapava municipality, who thought mixing milk with native leafcutter ants would be a great idea.Camila Almeida, the owner and founder of Estância Silvânia, came up with Taiada Silvania cheese while brainstorming ideas to attract tourists interested in rural attractions. She wanted something that really made her region stand out, and she remembered that the people of the area had long been eating Içá leafcutter ants as part of the local cuisine. Since her farm produced cheese, she decided that adding a few toasted Içá ants to one of their best cheeses would be interesting, and she was right. Today, Taiada Silvania is known all over the world and has won several international awards, including in France.Brazilian indigenous peoples have consumed içá ants for centuries, maybe even longer, and writer Monteiro Lobato once dubbed the critters “Brazilian caviar,” so Almeida wasn’t completely nuts to add them to her Taiada Silvania cheese. But what surprised even the cheese’s creator was the success that the cheese enjoyed right from its launch in 2021.“We toast the ants before adding them to the cheese during the forming process, one of the stages of the process,” Camila Almeida told Globo. “This, in fact, was a huge challenge, because working with them isn’t possible at other times; only during the forming process are we able to use them.”https://www.odditycentral.com/foods/brazilian-ant-infused-cheese-proves-massive-hit.html
Created especially for the 2021 Mondial du Fromage et des Produits Laitiers, in Tours, France, Taiada Silvania won the bronze medal, and its creator recieved an invitation to exhibit the delicacy at the Salon du Fromage, in Paris, the following year. This was only the beginning, as the ant-infused cheese has since been honored at cheese contests around South America and has also developed quite a fan base in Brazil.Made from raw A2 milk from pasture-raised GIR cows and toasted içá ants, Taiada Silvania is a sweet, firm cheese with notes of almonds and chestnuts, a slight fennel flavor, and the unmistakable crunch of ants. It sells for about 200 Brazilian reais ($38) per kilogram.
Uma delícia
so those are cut open ant assesdelicious
you will eat ze ants
>>21629525I've had ant hot sauce. Was pretty good. No idea if it affected the flavour or not though.
>>21629538Somehow ants seem a lot more sanitary and less disgusting than eating cockroaches or some kind of caterpillar kind of bugsI wonder why i perceive them that way?
>>21629576They're indeed cleaner than those and their nests are decently organized
What is with people putting bugs in cheese? There is mite cheese in Germany and maggot cheese in Italy now this.
>>21629576It's mostly propaganda. Cockroaches clean themselves constantly. The only sanitary dangers they pose are some people very rarely become allergic, and if you leave raw food out they could walk on/through it. American cockroaches will even eat bedbug eggs and larva.
>>21629591>t. roach lobbyist
I squashed a massive cockroach under a paper towel once and it was so freaking gushy and cold and wet.
>>21629537they're fucking huge
>>21629583more proteins innit
sopa de macaco niggas x queijo de formiga niggas alianca epica e imparavel ajajaja
>>21629526>the unmistakable crunch of ants.
>>21629525Can't find even one page about it in french, no one care about your poverty cheese, macaco.
>>21630367>Can't find even one page about it in frenchDasmn you are right anonhttps://valenews.com.br/2022/09/19/queijeira-de-cacapava-conquista-oito-medalhas-no-mundial-do-queijo-do-brasil/
>>21629525
>>21629576its because of the limited innards. Ants are small and i image fry up nice and crispy. With the other bugs they have much more gooey insides
>>21629525would try
>>21629910>more proteins innit It sounds like a joke, but it's true. Stuff like bread, cheese and jams used to have more protein in it due to all the weevils/gnats/flies/wasps getting ground/mashed in the final product.
>>21629908But enough about picrel's sausage fingers.
