Catupiry

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Catupiry

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Brazilian cuisine
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Catupiry (Portuguese pronunciation: [katupiˈɾi]) is one of the most popular brands of requeijão cheese in Brazil. It was developed by Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911.^[1] The name derives from the Tupi word meaning "excellent".^[2]

Catupiry is a soft, mild-tasting cheese that can be spread over toasts, crackers and bread buns or used in cooking. Because of its low level of acidity, catupiry has become an ingredient in various dishes.^{[citation needed]}

The expression com catupiry (with catupiry) refers to foods where catupiry or an imitation of it is an ingredient, or a filling, such as pizzas, coxinhas or pães-de-queijo.^{[citation needed]}

See also[]

• List of Brazilian dishes

References[]

External links[]

• Official site

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