📝 About This Recipe
Originating from the sun-drenched Northeast of Brazil, Queijo Coalho is the quintessential beach snack and a mandatory star of any authentic 'Churrasco.' This unique 'squeaky' cheese has a high melting point, allowing it to develop a stunning, salty-sweet caramelized crust while remaining soft and warm on the inside. Drizzled with spicy wildflower honey and a pinch of dried oregano, it offers a sophisticated balance of rustic texture and vibrant Brazilian soul.
🥗 Ingredients
The Cheese
- 500 grams Queijo Coalho (cut into 1-inch thick rectangular blocks or pre-skewered)
- 2 tablespoons Extra Virgin Olive Oil (for light brushing)
The Hot Honey Glaze
- 1/4 cup Wildflower Honey (organic preferred)
- 1/2 teaspoon Malagueta Pepper or Red Chili Flakes (crushed)
- 1 teaspoon Fresh Lime Juice (to cut the sweetness)
Traditional Toppings & Garnish
- 1 tablespoon Dried Oregano (rubbed between palms to release oils)
- 2 sprigs Fresh Cilantro (finely chopped for color)
- 1 pinch Maldon Sea Salt (for texture)
- 1/4 teaspoon Smoked Paprika (optional, for a smoky depth)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent them from burning on the grill.
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2
Remove the Queijo Coalho from its packaging and pat it thoroughly dry with paper towels. Moisture is the enemy of a good crust.
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3
Slice the cheese into uniform rectangular blocks, approximately 1 inch thick and 3-4 inches long. If using skewers, thread the cheese lengthwise through the center.
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4
In a small microwave-safe bowl, combine the wildflower honey, crushed malagueta pepper (or chili flakes), and lime juice. Warm for 15 seconds and stir to infuse.
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5
Preheat your grill, grill pan, or cast-iron skillet over medium-high heat. You want it hot enough that a drop of water flicked onto it sizzles instantly.
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6
Lightly brush each side of the cheese blocks with a thin film of extra virgin olive oil. This ensures even heat distribution.
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7
Place the cheese onto the hot grill surface. Do not crowd the pan; work in batches if necessary.
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8
Let the cheese sear undisturbed for 2-3 minutes. Resist the urge to move it until a deep golden-brown crust has formed.
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9
Using tongs, flip the cheese to the opposite side and grill for another 2 minutes until equally golden and slightly softened.
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10
Quickly sear the narrow sides of the cheese blocks for 30-45 seconds each to ensure a consistent crunch all around.
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11
During the final 30 seconds of cooking, lightly brush one side with a tiny bit of the honey mixture, letting it bubble and caramelize instantly.
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12
Transfer the grilled cheese to a warm serving platter immediately.
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13
While the cheese is piping hot, sprinkle generously with the dried oregano and a dusting of smoked paprika if desired.
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14
Drizzle the remaining spicy honey over the top and garnish with fresh cilantro and a tiny pinch of sea salt.
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15
Serve immediately while the interior is still soft and the crust is crisp.
💡 Chef's Tips
Always pat the cheese dry; any surface moisture will cause the cheese to steam rather than sear. If you cannot find Queijo Coalho, Halloumi is the best substitute, though it is slightly saltier. Keep the heat at medium-high; too low and the cheese will melt into a puddle before it browns. Rub the dried oregano between your palms directly over the cheese to wake up the aromatic oils. For an authentic beach vibe, use a handheld kitchen torch to further char the edges of the honey glaze.
🍽️ Serving Suggestions
Pair with a cold Caipirinha or a crisp Brazilian Pilsner to cut through the richness. Serve alongside 'Molho Campanha' (Brazilian vinaigrette salsa) for a refreshing acidic contrast. Accompany with grilled pineapple slices dusted with cinnamon for a sweet and savory platter. Place atop a bed of arugula tossed in lemon juice for a light appetizer salad.