Coalho
Coalho is a term used in Portuguese to designate the curdled mass of milk produced during cheese-making when milk is coagulated with rennet or acid. In Brazil, coalho most commonly refers to queijo coalho, a traditional cheese from the Northeast made from cow’s milk. Queijo coalho is white to ivory, semi-soft to firm, with a mild, slightly salty flavor. It has a relatively high melting point, which makes it well suited to grilling or frying, a common street-food preparation in which the cheese is skewered and cooked until the exterior is lightly browned and the inside remains creamy.
Production: Milk is pasteurized and coagulated, forming curds. The curds are cut, heated, drained, and pressed
Uses: In Brazilian cuisine, coalho cheese is cooked on a grill, skillet, or on skewers; it is
Regional presence: Queijo coalho is especially tied to the Northeast region of Brazil, though similar cheeses
Etymology: The word coalho relates to cheese-making and the coagulation of milk, reflecting the process rather