It is also known as Cured Minas, Squeezed Minas and Pasteurized Minas.
It is made from the pasteurized cow milk, and after being put in a cheese press, it is added salt and it is matured for about 30 days.
It is different from the Minas Frescal because its paste is dry, firm (but plastic), and it presents a thin and slightly pale peel.
The paste color is creamy-white and it can have some internal little holes.
Its flavor is stronger and slightly acid. Its shape is cylindrical, with weight of about 1 kg or 0.500kg.
It is consumed a lot at breakfast, pure or with bread, on desserts together with sweets and cooked fruits, and in cookery, especially in cheese breads, pastry, rissoles, etc.
It participates of a very expressive institutional market.