Whole milk from sheep, goat, and cow gives our Queijo Coalho a rich, creamy flavour and smooth texture. Although made with unpasteurised milk, this is not considered a raw milk cheese, because the curds are cooked at 85°C to give Queijo Coalho its characteristic firmness.
This Brazilian-style grilled cheese is best enjoyed as soon as you bring it home. Fry it in a pan in butter or toss it on a BBQ until both sides are golden brown.
Queijo Coalho can be kept in the fridge at <8°C for up to a week, or in the freezer at <18°C for up to three months. Learn more about storing your cheese here.
Please refer to our cheesemaking planner on our home page to see when we make which cheeses.
Ingredients: cow milk**, sheep milk**, goat milk**, natural lactic bacteria**, rennet, chilli*, sweet pepper*, garlic*, cumin*, coriander*, salt. Queijo coalho is a heat-treated cheese. Natural fat content of 25 to 35%