Catupiry Cheese

Catupiry Cheese

A creamy, tangy Brazilian cheese spread, made rich and smooth with just a few pantry staples.

Total 15 min Makes 16 oz Calories 145/serving

Dietary

Vegetarian, Pescatarian, Keto, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Catupiry is a soft, melty Brazilian cheese prized for its mild tang and spreadable texture, often tucked into coxinhas, pizzas, and pastéis. This homemade version simmers milk, cream cheese, and butter into a glossy, stretchy spread ready in under 20 minutes. Serve it warm as a dip or let it cool for spreading onto breads and savory pastries.

Ingredients

  • 16 ounces cream cheese, softened
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 1/4 cup grated parmesan cheese

Method

  1. In a small bowl, stir together the cornstarch and water until smooth; set aside.

  2. In a 6-quart saucepan over medium-low heat, combine the cream cheese, milk, and butter, stirring constantly until melted and smooth.

  3. Stir in the salt and vinegar, then whisk in the cornstarch slurry.

  4. Cook, stirring constantly, until the mixture thickens into a glossy, stretchy paste that pulls away from the sides of the pan.

  5. Remove from heat and stir in the grated parmesan until fully incorporated and smooth.

  6. Transfer to a bowl and serve warm as a dip, or let cool to room temperature for spreading into pastries.

Rate this recipe

★ 4.3 (1)

Catupiry Cheese

Catupiry is a soft, melty Brazilian cheese prized for its mild tang and spreadable texture, often tucked into coxinhas, pizzas, and pastéis. This homemade version simmers milk, cream cheese, and butter into a glossy, stretchy spread ready in under 20 minutes. Serve it warm as a dip or let it cool for spreading onto breads and savory pastries.

15 min 16 oz 145 cal

Ingredients

  • 16 ounces cream cheese, softened
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 teaspoon salt
  • 1 tablespoon white vinegar
  • 1/4 cup grated parmesan cheese

Method

  1. 1

    In a small bowl, stir together the cornstarch and water until smooth; set aside.

  2. 2

    In a 6-quart saucepan over medium-low heat, combine the cream cheese, milk, and butter, stirring constantly until melted and smooth.

  3. 3

    Stir in the salt and vinegar, then whisk in the cornstarch slurry.

  4. 4

    Cook, stirring constantly, until the mixture thickens into a glossy, stretchy paste that pulls away from the sides of the pan.

  5. 5

    Remove from heat and stir in the grated parmesan until fully incorporated and smooth.

  6. 6

    Transfer to a bowl and serve warm as a dip, or let cool to room temperature for spreading into pastries.