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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Coalho Cheese
Definition and Scope
Coalho cheese is a traditional Brazilian cheese made from cow’s milk. Its name translates to “rennet cheese,” referring to the coagulation method using animal rennet. This semi-hard cheese features a firm yet elastic texture when fresh.
The cheese belongs to the category of fresh or lightly aged cheeses in cheese taxonomy. It maintains a mild, slightly salty flavor profile in its youth. Regional variations exist across Northeastern Brazil where it originated.
Production Process
Manufacturers heat cow’s milk to approximately 35°C before adding liquid rennet. The coagulation process typically completes within 40-60 minutes. Workers then cut the curd into small grains and drain the whey.
The curds undergo pressing in molds for several hours to achieve proper form. Traditional production involves dry salting rather than brining. Some artisanal versions include a brief aging period of up to two weeks.
Sensory Profile
Fresh Coalho cheese presents a smooth, closed texture with minimal eyes or openings. Its pale white color remains consistent throughout the mass. The cheese emits a mild, milky aroma with subtle acidic notes.
When heated, Coalho cheese softens without completely melting, maintaining structural integrity. The flavor profile features dominant salty and lactic notes with a clean finish. Texture becomes notably stringy and elastic upon grilling or frying.
Culinary Applications
Coalho cheese serves as a popular grilling cheese throughout Brazil. Street vendors often skewer and grill cubes until golden brown. The cheese develops a crisp exterior while maintaining a soft interior when heated.
It appears in traditional dishes like queijo coalho assado (baked cheese) and accompanies tropical fruits. The cheese’s melting resistance makes it suitable for frying applications. Many consumers enjoy it as a snack with cassava flour or in sandwiches.
Regional Variations
Northeastern Brazil remains the primary production region for traditional Coalho cheese. The states of Ceará and Pernambuco particularly excel in artisanal production. Each microregion develops slight variations in salt content and aging time.
Industrial versions now appear nationwide with standardized characteristics. Some producers create smoked variants using native woods. Protected designation efforts aim to preserve traditional manufacturing methods in specific municipalities.