Daemon Trek is a specialty cheese shop in São Paulo, sourcing wheels from small Brazilian producers and a handful of trusted European importers. We keep the selection tight so every piece on the counter is actually worth buying.
From the Fazenda Três Pedras in São Roque de Minas, aged seven months in a sandstone cave with natural-rind development. The past…
R$42/100gA raw-milk wheel from a small cooperative in Cambará do Sul, Rio Grande do Sul, aged four months on wooden boards in a ventilated…
R$34/100gMade every Tuesday at a single-family operation in Gonçalves, MG, and with us by Friday. It is a fresh cheese with no ageing, sof…
R$18/100gA single-village Comté from the Jura, sourced through Queijos do Mundo and selected from a batch aged 18 months at a fruitière ne…
R$58/100gNo pressure to buy. The counter is there to be explored.
Contact usThe Serra da Canastra sits at around 1,300 metres in the west of Minas Gerais. The altitude keeps the temperature low and the humidity steady, which is most of what you need to age cheese well. The rest comes from the specific conditions inside the sandstone caves that the older farms still use for maturation. This is what happens inside those caves, and why the cheese that comes out of them tastes the way it does.
Read more →Most cheese that gets thrown away at home was not bad when it was bought. It was stored wrong. Cling film, the wrong part of the fridge, too long between uses. The good news is that fixing this takes about thirty seconds and a sheet of wax paper.
Read more →Brazil has been making cheese for centuries, but the artisan sector only started getting serious national attention in the early 2010s, when Minas Gerais registered the Canastra as a protected designation. Since then, several other regions have formalised their production traditions. Here is a short geography of what each region produces and why the terroir matters.
Read more →Rafael Matos trained in commercial kitchens across São Paulo from 2010 onward, spending the bulk of his time at a brasserie in Pinheiros where he eventually took on cheese buying. A 2018 trip to the Serra da Canastra, originally just a week off, turned into the research trip that shaped Daemon Trek. He opened the shop in October 2019. He reads production logs from the farms the way other people read the news, and he keeps a notebook of every wheel he has tasted since 2017. On weekends when the shop is closed, he is usually somewhere in the Serra da Cantareira on foot.
