Distinctive Features
Queijo Manteiga typically presents as a small, flat wheel or a rectangular block. Its exterior is pale white to a light straw-yellow, often without a defined rind. The interior paste is soft, moist, and pliable, resembling fresh curd.
The texture is its most defining characteristic, being exceptionally smooth and spreadable, much like softened butter. It has a high humidity level, which contributes to its short shelf life and need for refrigeration. Its flavor profile is mild, milky, and lightly salted, making it approachable for a wide audience.
Queijo Manteiga Varieties
The most common variety is fresh Queijo Manteiga, consumed within days of production. Some producers offer a lightly pressed version which is slightly firmer. This version holds its shape better for grating or cubing in cooked applications.
In certain regions, a smoked variety exists, where the cheese is lightly smoked over native woods. This process imparts a subtle smoky aroma and a faint golden hue to the exterior. The smoking also slightly extends its perishability while adding a new dimension to its mild flavor.
History and Traditions of Queijo Manteiga
Queijo Manteiga has deep roots in the agrarian culture of Brazil’s Northeast, particularly in states like Pernambuco and Paraíba. It emerged from the necessity of small-scale farmers to preserve surplus milk in a hot climate without complex aging facilities. The cheese became a fundamental source of protein and fat in the local diet.
The Northeast is also famous for its rich culinary traditions, including dishes like baião de dois and tapioca. The region produces cachaça, the national spirit, and graviola and cashew fruits. Queijo Manteiga is traditionally eaten for breakfast with fresh bread or corn couscous, a practice that continues in households across the region today.
Production Process of Queijo Manteiga
Production begins with pasteurized cow’s milk, which is warmed gently. A lactic starter culture and rennet are added to coagulate the milk into a soft curd. The curd is then cut very finely to encourage whey expulsion.
The curds are lightly drained in molds, but unlike aged cheeses, they are not pressed with significant weight. This minimal pressing retains a high moisture content. The young cheeses are dry-salted or briefly brined before being packaged for immediate sale and consumption, often within a week.
Wine or Beverage Pairings for Queijo Manteiga
A light, crisp white wine complements the mildness of Queijo Manteiga beautifully. A Brazilian Vinho Verde or a Sauvignon Blanc from the Serra Gaúcha region offers refreshing acidity. These wines cleanse the palate without overpowering the cheese’s delicate flavors.
For a non-alcoholic or traditional pairing, fresh fruit juices are excellent. Passion fruit (maracujá) or cashew (caju) juice provide a sweet and tangy contrast. The national cocktail, a Caipirinha made with cachaça, lime, and sugar, also pairs wonderfully, especially when the cheese is served as a snack.
Suitable Fruit and Vegetables
Fresh, tropical fruits are ideal companions for Queijo Manteiga. Slices of mango, papaya, or pineapple offer a juicy sweetness that contrasts its saltiness. The cheese can also be melted over grilled plantains or served with a fresh tomato and onion salad.
For vegetables, it works well with mild, crunchy options. Bell peppers, cucumbers, and hearts of palm provide a fresh counterpoint to its soft texture. It is also a classic filling for empadas, small pies often containing peas and olives.
Suitable Meat and Fish dishes
Queijo Manteiga is frequently used in stuffings for poultry and meat. It is delicious melted inside a chicken breast or used as a filling for ground beef pastéis (fried pies). Its mildness helps to moisten and bind other ingredients without dominating the flavor profile.
With fish, it complements white, flaky varieties like robalo or tilapia. A slab of Queijo Manteiga can be placed on top of a fish fillet before baking, where it melts and bastes the fish. It is also a key ingredient in moqueca, a traditional Brazilian fish stew, where it is added at the end to create a creamy richness.
Presentation of Queijo Manteiga
Remove Queijo Manteiga from the refrigerator 15 to 20 minutes before serving. This allows it to reach its ideal serving temperature of about 12°C to 14°C. At this temperature, its buttery texture is fully expressed and its flavors are more pronounced.
Present it on a simple wooden board or a slate plate to contrast its white color. For a cheese board, offer a small knife for spreading. If serving as part of a cooked dish, ensure it is presented hot and melted, perhaps garnished with fresh herbs like cilantro or parsley.
Queijo Manteiga Recipe Ideas
Pão de Queijo com Manteiga
This recipe elevates the classic Brazilian cheese bread by incorporating Queijo Manteiga directly into the dough. The result is an incredibly soft, moist, and flavorful pão de queijo with a delightful melt-in-your-mouth quality. It is perfect for breakfast or as a snack alongside a coffee. The cheese’s high moisture content ensures the bread stays fresh for longer.
Using Queijo Manteiga provides a authentic and creamy flavor distinct from other cheeses. These are best served warm, straight from the oven, when the cheese is at its most aromatic. They are a guaranteed crowd-pleaser and showcase the cheese’s versatility beyond simple slicing.
- 250g sour tapioca starch (polvilho azedo)
- 150g Queijo Manteiga, grated
- 120ml whole milk
- 60ml vegetable oil
- 1 large egg
- 1 tsp salt
- Preheat oven to 200°C. Line a baking sheet with parchment paper.
- In a saucepan, heat milk, oil, and salt until just boiling. Pour hot liquid over tapioca starch in a bowl and mix with a wooden spoon.
- Let the mixture cool for 5 minutes. Then, incorporate the grated Queijo Manteiga and the egg, mixing until a smooth, sticky dough forms.
- With oiled hands, roll dough into small balls (about 2.5cm diameter) and place on the baking sheet.
- Bake for 20-25 minutes until puffed and lightly golden. Serve immediately.
Empadão de Frango com Queijo Manteiga
This is a classic Brazilian chicken pot pie where Queijo Manteiga is used in the filling. The cheese melts into the chicken mixture, creating a creamy, rich sauce that binds everything together. It adds a wonderful depth and moisture that prevents the filling from drying out during baking.
The mild flavor of the cheese allows the spices and chicken to shine while providing a luxurious texture. This dish is a centerpiece for family lunches and celebrations. Using Queijo Manteiga offers a authentic taste that is hard to replicate with other cheeses.
- For the dough: 500g all-purpose flour, 200g cold butter, 2 eggs, 1 tsp salt, 4-6 tbsp cold water.
- For the filling: 500g cooked shredded chicken, 1 diced onion, 2 chopped tomatoes, 150g Queijo Manteiga (cubed), 100g green olives, 200ml cream, 2 tbsp olive oil, salt, pepper, parsley.
- Make the dough: Rub cold butter into flour and salt. Add eggs and enough water to form a ball. Chill for 30 mins.
- For filling: Sauté onion in oil until soft. Add tomato and cook for 5 mins. Add chicken, cream, olives, parsley, season. Off heat, fold in cubed Queijo Manteiga.
- Divide dough in two. Roll one half to line a 23cm pie dish. Add filling. Roll other half for the lid, seal edges, and cut a steam vent.
- Brush top with egg wash. Bake at 180°C for 40-45 mins until golden brown. Rest for 10 mins before serving.
Similar Cheeses and Alternatives
Queijo Coalho is a close relative from the same region, but it is firmer and is famously grilled without melting. Minas Frescal is another very popular Brazilian fresh cheese with a similar moisture content but a slightly grainier texture and less buttery mouthfeel. Internationally, a very fresh Italian Mozzarella or a French Fromage Blanc can provide a similar mildness and high moisture, though their cultures and slight acidity are different. For cooking, a good quality Queso Fresco or a mild Feta can be substituted if drained of excess brine, though the flavor will be tangier. The unique combination of extreme softness, mild salt, and pure milky flavor makes Queijo Manteiga a distinctly Brazilian treasure that is challenging to replicate exactly.