Queijo de coalho ("rennet cheese", "curd cheese", or coalho cheese) is a traditional Brazilian cheese from the NorthEast. It is a firm, lightweight yellowish white cheese with an elastic texture that is sold on a stick for roasting, since it doesn't melt when heated. It is quite a salty cheese with a slightly acidic taste. Handcrafted queijo de coalho is mostly produced from raw milk, but commercially produced versions are made from pasteurized milk. On the beaches of Brazil, you get coalho cheese as a cheap snack where it is cooked over a charcoal grill, often with a sprinkling of oregano or garlic-flavored sauce.

Coalho

Catupiry is a Brazilian brand of soft, processed cheese developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. It falls into the ‘requeijão’ category, which is a generic term for loose, ricotta-like creamy cheese used to make cheese spreads. The name is derived from the native Tupi word meaning “excellent”.

Catupiry is a popular cheese in Brazil because of its soft, mild taste and low level of acidity. It is made from cow's milk that is mixed with sour cream, salt, and cheese cultures. The whitish cheese is creamy with a liquidly consistency. It is easily spreadable over toasts, crackers and bread buns, pizza, sandwiches and as a filling ingredient. 

Today, the brand Catupiry has diversified and is available in various flavours and different containers such as glass cups.

Catupiry

This artisanal cheese is made from raw cow milk and originates from the Serra da Canastra Highland in Brazil. The cheese has a strong aroma and has a distinct mildly spicy flavour. It was declared an intangible cultural heritage of Brazil and can be paired with dark beer, red wine or cachaça.

Best Brazilian Cheese

Coalho

Catupiry

Canastra

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