Queijo CoalhoGriddled Cheese

Skewered Squeaky Cheese Seared Golden on the Grill.

• 5 skewers
• Prep 5 mins
• Cook 6 mins
• Nordeste

Queijo coalho is the cheese of the Brazilian beach — carried up and down the sand on charcoal grills by vendors who call out its name. It is a firm, acid-cured curd cheese engineered by Northeastern ranching culture to hold its shape over live fire, squeaking between the teeth instead of melting into it.

Ingredients

• •500 g queijo coalho, cut into 5 cm batons (halloumi is the reliable substitute)
• •1 tbsp neutral oil, for brushing
• •1 tsp fine sea salt
• •1 tsp dried oregano (traditional, optional)
• •5 wooden skewers, soaked 10 minutes

Method

1. Prepare skewersCut the cheese into thick batons and thread one onto each skewer. Pat the surface dry so it sears instead of steaming.
2. Heat the surfaceHeat a grill, griddle, or dry non-stick pan over medium-high until a drop of water dances. Brush the cheese lightly with oil.
3. Sear first sideLay the skewers down and leave them undisturbed for about 3 minutes, until the underside is deeply golden with a blistered crust.
4. Turn onceFlip and grill the second side for 2 to 3 minutes more. The cheese should squeak when bitten and hold its shape without melting.
5. Season hotSprinkle with salt and oregano the moment it leaves the heat and serve immediately, straight off the skewer.

Questions