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Catupiry

CatupiryNutrition & SummarySubstitutionMore Cheeses

Catupiry is one of the most popular “requeijão” (creamy cheese) brands in Brazil.

Catupiry

Catupiry

It was developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. The name derives from the Tupi word meaning “excellent”.

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.

The expression com catupiry (with catupiry) refers to foods where catupiry or an imitation is an ingredient, or a filling, such as pizzas, coxinhas or pães-de-queijo. As a kind of requeijão, much as any other soft-tasting white cheese, it is also eaten as a dessert combined with guava paste, what is called romeu-e-julieta.

View Catipury Website

Catupiry
Nutrition & Summary
Amount Per Serving Size of 100g

Calories 283 Calories from Fat 248.4
% Daily Value*
Total Fat 27.6g 42%
Saturated Fat 17g 85%
Trans Fat 0g
Cholesterol ~mg 0%
Sodium 293.3mg 13%
Potassium ~mg 0%
Total Carbohydrate 4.0g 1%
Dietary Fibre 0g 0%
Sugars ~g
Protein 4.3g 9%

Vitamin A  0% Folate  0%
Vitamin C  0% Vitamin D  0%
Calcium  0% Iron  0%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Milk Source :  Cow’s Milk
Origin :  Brazil
Region :  Minas Gerais State
Type :  Soft, Processed
Family :  ~
Rind :  ~
Pasteurised :  ~
Fat Content :  ~
Texture :  Creamy, Spreadable
Colour :  White
Flavour :  Creamy, Mild, Milky
Aroma :  Fresh, Milky
Aging Time :  ~
Vegetarian :  No


Substitutes for Catupiry Cheese

Catupiry Cheese can be found at many Brazilian and Latin specialty stores. You can substitute for cream cheese or mascarpone.


When making substitutions in baking and cooking, you may end up with a somewhat different product. The taste, moisture content, texture and weight of a product can be affected by changing ingredients.



 

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