Discover Brazil’s Finest Cheeses: A Guide
Welcome to a cheese lover’s paradise, where the Cheeses of Brazil are waiting to be explored. From traditional artisanal selections […]
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Catupiry Cheese
Definition and Scope
Catupiry is a Brazilian soft cream cheese known for its mild flavor and spreadable texture. It belongs to the category of processed cream cheeses, distinguished by its high moisture content and smooth consistency. This cheese is a staple in Brazilian cuisine and food manufacturing.
Its production involves specific dairy ingredients and thermal processing to achieve stability. Catupiry is legally defined by Brazilian regulations, which specify its fat content and permitted additives. The cheese is sold in various formats, from individual tubs to industrial bulk packaging.
Production Process
Catupiry is manufactured from cow’s milk, cream, and specific bacterial cultures. The milk is pasteurized and then inoculated with lactic acid bacteria to begin fermentation. This base is heated and emulsifying salts are added to create a homogeneous mixture.
The cheese undergoes a specific thermal treatment to deactivate microorganisms and enzymes. This process ensures an extended shelf life without refrigeration before opening. Finally, the cheese is packaged while hot into its final containers and sealed.
Sensory Profile
Catupiry possesses an extremely mild, slightly tangy, and buttery flavor profile. Its aroma is subtle and milky, without the pungency found in many aged cheeses. The texture is exceptionally smooth, creamy, and spreadable, similar to a thick béchamel sauce.
The color is consistently white to off-white throughout the product. It lacks any rind or surface mold characteristic of traditional aged cheeses. This sensory consistency makes it highly predictable for culinary applications.
Culinary Uses
Catupiry serves as a key ingredient in numerous Brazilian savory dishes and snacks. It is commonly used as a filling for pastéis (fried pastries), coxinhas (chicken croquettes), and pão de queijo. The cheese melts smoothly without oil separation, making it ideal for hot applications.
Beyond traditional uses, it appears in modern recipes like stuffed meats, pizzas, and pasta sauces. Its neutral flavor allows it to blend well with other ingredients without dominating dishes. Industrial food producers utilize it for its functional properties in processed foods.
Regional Examples and Variations
Catupiry originated in the state of Minas Gerais, Brazil, in the early 20th century. The brand name has become genericized for this style of cream cheese throughout Brazil. While the original recipe remains proprietary, similar products exist under different brand names.
Some artisanal producers create variations with added ingredients like herbs or spices. However, these deviate from the standardized industrial product. The cheese remains most popular in Brazil, with limited availability in international markets serving Brazilian communities.