“Queijo coalho” means “curd cheese”.
It is one of the typical products of the state of Ceará; its production dates back to the establishment of the first farms in the northeastern hinterland.
Its origin is linked to the matulão, a bag made from the stomach of animals in which travelers stored milk.
Because journeys were long, the milk coagulated and produced a mass that, in turn, generated rennet.
Prepared from raw milk in particular, it is widespread in the Jaguaribe valley, in the Sertão Central and in the Inhamuns area.
The taste, color and texture depend on the ageing.
In Ceará it is usually consumed fresh, but one of its characteristics is heat resistance, which allows it to be roasted and toasted, as happens on all Brazilian beaches where hawkers serve it as a snack on skewers, hot, roasting it on a sort of “portable brazier” (see photo), and it is therefore often called queijo quente pronounced cheigio chenci (melted hot cheese).
It is often served sprinkled with honey or with dried oregano.
In Brazilian supermarkets it can be found ready-made; it only needs to be cooked.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Cooking time: 5 Minutes
- Portions: 6 Pieces
- Cooking methods: Charcoal grill
- Cuisine: Brazilian
Ingredients
- 7 oz quartirolo or primo sale cheese
Tools
- 6 Skewers bamboo
Preparation
Cut the cheese into long, narrow parallelepipeds suitable for skewering on a bamboo skewer and cook them for a couple of minutes on the coals kept at high temperature.
Serve the skewers grilled, turning them 90° as soon as the surface is browned, so as to brown all four sides.
To prevent the cheese from sticking to the metal, grease the grill with a thin layer of oil.
Sprinkle the skewer with honey and add oregano (optional).
The production of queijo coalho:
The production process of the “coalho” cheese does not require special equipment: it consists of the coagulation of raw, unpasteurized milk, salting and pressing of the curd, a procedure very similar to the production of our regional cheeses such as, indeed, primo sale or quartirolo.
In order to guarantee the sanitary quality of the product, a Technical Regulation of Identity and Quality for “Queijo de Coalho” has been drafted, which establishes the characteristics of the product: “cheese obtained from the coagulation of milk with rennet or other suitable coagulant enzymes, integrated or not with the action of selected lactic bacteria, and marketed within ten (10) days from production“.
You can buy a small portable brazier online, although not exactly like the vaguely improvised ones found on Brazilian beaches: Mbuynow Grill Barbecue Charcoal Grill for 4-6 People at €22.00
