We are LA VACA FELIZ, located in Dongguan and we have been producing fresh cheeses in China for three years with fresh milk from a local farm.


The business is run by Alessandro and his sister Lila, both Brazilians, who missed the taste of fresh cheeses and couldn’t find them in the local market.


The farm where the milk comes from is located in Qingyuan, it is a small family run business with aproximately 60 cows and from the cow to the final cheese, it takes about 8 hours.

We produce the cheeses weekly to guarantee the freshest product on your table.

Our Cheeses

FRESCO

This type of cheese is served quite fresh, about 4–10 days after preparation, still white and tender. Good fresh cheese must be juicy, soft, and slightly granulated, with a mild taste.

It is not good for cooking, except with beef or pork, also grilled with sauces such as soy sauce until rubbery. It can be used to make sandwiches, pastries, and crêpes, but it gets slightly rubbery instead of stringy with heat. It pairs well with turkey breast and other low fat cold cuts, cooked onions, tomato, as well as salad rockets, cooked spinach and other strong-tasting vegetables.

¥23.00/ 100g

RICOTTA

Ricotta is an Italian whey cheese made from cow milk whey left over from the production of other cheeses.

Literally meaning “recooked” because the whey is first allowed to become more acidic, then heated to near boiling, which causes the protein to precipitate, forming a fine layer of curds, which are creamy white in appearance, and slightly sweet in taste. In this form, it is somewhat similar in texture to some cottage cheese variants, though considerably lighter. Perfect to be consumed with fruit, in salads, inside deserts or on its own seasoned with salt, pepper and olive oil.

¥60.00/ 400g  

SALADO

Very similar to the above but with a higher salt content. It works and can be used the same way as fresco but it’s a much better choice if it’s going to be grilled or fried.

Both these cheeses are often served with goiabada, a sweet product made out of guavas similar to quince cheese. When these two flavors are combined it is known as romeu-e-julieta, and this combination can be eaten as it is or used in a wide variety of dishes like cake, pie or ice cream. They also pair well with other forms of fruit preserve or Dulce de leche.

¥23.00/ 100g

CURADO

Curado cheese is ready for consumption when the juice from the fresh cheese has evaporated and the cheese has solidified and acquired a yellowish tint. Good curado cheese must have a white core, punctured with tiny bubbles of air, slightly more granulated than fresh cheese and with a stronger taste, tending to bitter.

It is excellent for cooking, being used for a huge variety of dishes of all types, including pastel de queijo and the famous pão de queijo (cheese bun).

¥25.00/ 100g

COALHO

Queijo coalho (literally “rennet cheese”) is a firm but very lightweight cheese produced in Northeastern Brazil, with an almost “squeaky” texture when bitten into (similar to Cheese curds).

It is a popular and cheap snack for beach-goers in Brazil or in homemade churrasco, where the cheese is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavored sauce. It is eaten off a stick, much like a kebab. It gets a golden surface when grilled, and does not melt much.

¥23.00/ 100g  

MOZZARELLA

Mozzarella is a traditionally southern Italian spun paste dairy made with cow’s milk by the pasta filata method. Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet changes according to the seasons. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week or longer when sold in vacuum-sealed packages, which is how we sell it, being low-moisture it can be kept refrigerated for up to a month.

Mozzarella is normally used for most types of pizza and several pasta dishes, or served with sliced tomatoes and basil in Caprese
salad.

¥25.00/ 100g

HERBS

Created by us, it is a soft white crumbly cheese made with a combination of eight herbs and red chilli pepper. It’s perfect to be consumed on its own or to be used as an ingredient to pasta sauce, in salads, inside meatloafs and lasagnes.

¥23.00/ 100g

OAXACA

Oaxaca cheese is a white, semihard cheese from Mexico with a mozzarella-like string cheese texture but saltier and drier. It is named after the state of Oaxaca in southern Mexico, where it was first made. The string cheese process (pasta filata), originally from Italy, which is used to produce mozzarella, was brought to Mexico by the Dominican monks that settled in Oaxaca. However, as water buffallo milk was unavailable, they used cow’s milk, instead.

The production process is complicated and involves stretching the cheese into long ribbons and rolling it up like a ball of yarn.

Italian mozzarella is another cheese which is processed by stretching, it is used widely in Mexican cuisine, especially in quesadillas and empanadas, where it is melted and other ingredients, such as huitlacoche and squash flowers, are added to the filling.

¥25.00/ 100g
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OUR SNACKS

COXINHA

Being one of Brazil’s favourite snacks, with many disputed origins, the coxinha is produced using dough made with wheat flour and chicken broth and optionally mashed potato, which is filled with shredded chicken, onions, parsley and scallions. The coxinha is coated in batter, then in bread crumbs and deep fried. It is shaped to roughly resemble a chicken leg.

¥40.00/ Pack of 3

PÃO DE QUEIJO

Pão de queijo (“Cheese Bread” in Portuguese) or Brazilian cheese bread is a small, baked cheese roll, a popular snack and breakfast food in Brazil. It is a traditional Brazilian recipe, from the state of Minas Gerais. Though its origins are uncertain, it is speculated that the recipe has existed since the eighteenth century, although it became popular around the 1950s.

Pão de queijo originated from African slaves like many other Brazilian foods. At the end of the 19th century, more ingredients became available to the Afro-Brazilian community such as milk and cheese. They added milk and cheese to the tapioca roll making what we now know as Pão de queijo. It is also widely eaten in northern Argentina and is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container.

In Brazil, it is also very commonly found in groceries, supermarkets and bakeries, industrialized or freshly made.

Despite being referred to as “bread”, the Cheese Bread is basically a type of starch tart cookie or sweet plus eggs, salt vegetable oil and cheese, with soft and elastic consistency and with a few variations.

¥40.00/ Pack of 10

ESFIHAS

Sfiha is a pie-like dish originating from the Levant. It was introduced in Brazil and Argentina by Levantine immigrants, where it is known as esfiha or esfirra.

In Brazil, sfihas are street popular food because they are cheap and fast. Sfihas are oven baked and come in two shapes: folded into a triangular pastry like fatayer, and open-faced (4 inches round flat bread); with various toppings, including cheese, curd, lamb, beef or vegetables.


Every family has their own preference on what to add in addition to the meat. We make ours in five different varieties: Meat, Sausage, Chicken, Ricotta and Requeijão, and Ricotta and Spinach


¥60.00/ Pack of 10
(Beef/ Chicken/ Sausage)
¥80.00/ Pack of 10
(Ricotta & Spinach/ Ricotta & Requeijão)

Nation Wide Delivery Throughtout China

HOW TO ORDER

Our cheeses are priced by 100 grams and are sold in pieces. The minimum order is 250 grams for each type of cheese.


Snacks are priced differently and minimum quantities specified above.
We deliver our products using SF EXPRESS, which usually arrive the next day. Delivery costs are seperate to our product costs.


For deliveries, we need three pieces of information:
NAME / PHONE NUMBER / ADDRESS IN CHINESE