- Catupiry
Catupiry (IPA: IPA|/kɑtu'pɪɹɪ/) is one of the most popular "
requeijão " (cheese) inBrazil . It was developed by the Italian immigrant Mario Silvestrini in the state ofMinas Gerais in 1911. The name derives from the nativeTupi-Guarani word meaning "excellent". The recipe, created by Mario, still remains a secret kept under lock and key.Catupiry is a soft, mild-tasting cheese that can be spread over toasts and crackers or used in cooking. Because of its low level of acidity, Catupiry has become an essential ingredient in innumerable dishes. A large number of pasta, fish and chicken recipes using Catupiry, have been created throughout Brazil. The expression "ao Catupiry" (with Catupiry) is widely used and refers to foods where Catupiry is an important ingredient, like in
pizza toppings or snacks such as "coxinhas " fillings, pastries and cheese buns. In the State ofRio de Janeiro , Catupiry is often eaten as a dessert combined withguava jam.Within the US, Catupiry can be found in Brazilian ethnic stores and restaurants in the States of
Florida ,California ,New York andMassachusetts , though it can be difficult to find.External link
* [http://www.catupiry.com.br Official site]
See also
*
List of Brazilian dishes
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