Northeast Brazil · Brazil
Queijo Coalho.
A squeaky, milky-fresh cheese with a semi-firm bite and gentle salt tang—Queijo Coalho tastes like warm milk transformed into something you can actually sink your teeth into. When grilled, its exterior turns golden and slightly caramelized while the interior stays beautifully intact, releasing a salty, slightly tangy warmth that feels almost buttery on your tongue.
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The story
How it's made.
Why it tastes that way.
Queijo coalho is a Northeast Brazilian specialty made since the colonial era. Its defining characteristic is that it can be grilled or toasted without melting, making it ideal for sale on skewers at Brazilian beaches and churrascos.
The name comes from 'coalho' (rennet) in Portuguese. It has a GI application pending.
Production · spec
- Milk
- Cow · pasteurised
- Family
- Brined
- Rind
- rindless
- Age
- 0–2 mo
- Intensity
Tasting profile
What it tastes like.
Caseo's flavour axes are calibrated against reference cheeses. This is Queijo Coalho's fingerprint.
Aroma
Nutrition · per 100g serving
What's in a wedge.
A 100g serving — about a finger-thick wedge. Daily values use the FDA 2020 reference of 2,000 kcal. Expect ±5% variation between wheels.
Estimated values — based on similar cheese family data
Pairings · Caseo curated
What goes with Queijo.
28 pairings across 7 categories.
Wine
Beer & Cider
Where to find it
Cheese counters.
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