Catupiry
Catupiry is a Brazilian brand of requeijao, a soft creamy dairy spread created in Minas Gerais in 1911. It is mild and spreadable, and shows up in pizzas, coxinhas and pao de queijo across Brazil.
Key Facts
| Country of Origin | Brazil |
| Specific Origin | Minas Gerais, Brazil |
| Milk Type | Cow's milk |
| Texture | Soft, processed |
| Flavor | Creamy, mild, milky |
| Aroma | Fresh, milky |
| Colors | White |
| Also Known As | Catupiry Original, Catupiry Light |
What is Catupiry Cheese?
Catupiry is one of the best known brands of requeijao, the creamy dairy spread found across Brazil. Mario Silvestrini, an Italian immigrant, developed it in the state of Minas Gerais in 1911. The name comes from a Tupi word meaning excellent.
It is soft and mild tasting, closer to a spread than a cut cheese. Its acidity sits low, which is part of why cooks reach for it so often.
People spread it on toast, crackers and bread buns. It also works as a filling, and it turns up inside pizzas, coxinhas, paes de queijo and pasteis, sometimes alongside imitation versions of the same product.
The company now operates four factories: two in Sao Paulo state, in Bebedouro and Santa Fe do Sul, one in Doverlandia in Goias, and one in Santa Vitoria in Minas Gerais. Six families, all heirs of the Silvestrini family, manage it. Annual turnover runs around R$600 million, and the product sells in five countries, among them the United States, Canada and Japan.
How Does Catupiry Cheese Compare?
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