Brazilian Cream Cheese - Requeijão

Brazilians are absolutely crazy for this mild flavoured cream cheese. Like so many of our culinary treasures, it started back in colonial times when slaves were given sour milk. By leaving the milk to sit, the fat in the milk separates, but it’s then incorporated back into the curd by slowly mixing the two together over a low heat. Depending on the consistency of the requeijão, a little or a lot of milk is also added. In Brazil, one of my favourite brands of requeijão is Catupiry, available in many Brazilian stores. It’s the brand I use for the recipes in this book.