Catupiry

Catupiry is a popular Brazilian cheese that is soft, creamy and has a mild flavor. It was first produced in 1911 by the Italian immigrant Mario Silvestrini in the state of Minas Gerais, Brazil. The name "Catupiry" comes from the Tupi language and means "excellent" or "very good".

History

The history of Catupiry dates back to the early 20th century when Mario Silvestrini and his family moved from Italy to Brazil. They started producing the cheese in the city of Belo Horizonte, in the state of Minas Gerais. The cheese quickly gained popularity due to its unique texture and flavor.

Production

The production of Catupiry involves a process of fermentation and maturation. The cheese is made from cow's milk and has a high fat content, which gives it its creamy texture. The process of making Catupiry is time-consuming and requires a lot of care and attention.

Uses

Catupiry is often used in a variety of Brazilian dishes. It is commonly used as a topping for pizza, in pastries, and in the traditional Brazilian dish coxinha. It can also be spread on bread or crackers, or used as a filling for sandwiches.

See also

• List of Brazilian cheeses
• List of spreadable cheeses

References

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