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 into molds, then salted and often lightly aged. For queijo coalho, the resulting cheese is typically formed into blocks or cylinders and sold fresh or with brief aging.

Uses: In Brazilian cuisine, coalho cheese is cooked on a grill, skillet, or on skewers; it is served as a snack or accompaniment and also used in dishes that benefit from its melting resistance.

Regional presence: Queijo coalho is especially tied to the Northeast region of Brazil, though similar cheeses are produced elsewhere in the country, and the general term coalho can refer to the curd mass used in cheese production.

Etymology: The word coalho relates to cheese-making and the coagulation of milk, reflecting the process rather than a specific cheese alone.