Traditionally associated with the state of Minas Gerais, the mineiro presence in Rio de Janeiro and São Paulo from the start of the 20th century on popularized it and nowadays it is produced all over the country.

Skim milk is held until lactic acid bacteria acidify and coagulate its proteins.

The curdled milk is stirred and heated to a temperature as high as 80 °C (175 °F), then the whey is drained off and the curd is gathered in bags and pressed.

This mixture is stirred and heated, as before, until the casein in the milk curdles and adheres to the mass of curd.

Composition varies, but a typical cheese can contain 55–70% water, 8–20% fat, and 16–20.5% protein.