Catupiry- Brazilian Cream Cheese

Catupiry- Brazilian Cream Cheese

Catupiry is the American equivalent of cream cheese. It was first made by an Italian immigrant in Minas Gerais in 1911. Catupiry is not as thick as cream cheese and much easier to spread. Just looking at it and its consistency you might think it looks more like mayonnaise than cream cheese, which is what I thought when I first saw it.

Catupiry can be used on bread or toast, or really anything you want to put it on. I have only tried it on Pao de queijo, however I prefer the pao de queijo plain instead of with catupiry.