Definition:

Queijo de coalho (literally "curd cheese", or coalho cheese) is the most traditional cheese of the Brazilian Northeast. This semi-hard, yellowish white cheese with an elastic texture can be sold already on a stick for roasting - it doesn't melt when heated. It is also a favorite filling for tapioca, or beiju.

The taste is slightly acidic and reminiscent of other cheese curds, but quite salty.

According to Fazenda Tamanduá, a certified biodynamic dairy and fruit farm in Paraíba, queijo de coalho originated in the Northeastern sertão, or backlands, when people carried milk in bags made from the stomach of young cows and the milk curdled.

Handcrafted queijo de coalho is still widely made from raw milk. But Brazil has technical parameters for commercially produced versions made from pasteurized milk. Embrapa, the Brazilian Agricultural Research Corporation, is working with small producers to foster safe and hygienic practices in this important source of income for Northeastern families.

When traveling in Brazil, buy queijo de coalho at restaurants, snack bars, and supermarkets. For example, Fazenda Tamanduá coalho cheese can be found at organic stores such as Mundo Verde, at Carrefour supermarkets or at specialty food markets such as Casa Santa Luzia in São Paulo.

Don't eat roasted coalho cheese sold on the beach, where transportation, storage and handling aren't closely controlled and there's a risk of food poisoning.

Pronunciation: KAY-zho de KWA-lio

Also Known As: queijo coalho