||This article includes a list of references, related reading or external links, but its sources remain unclear because it lacks inline citations. (March 2013)|
|Part of a series on|
|Ingredients and types of food|
Catupiry (Portuguese pronunciation: [kɐtupiˈɾi]) is one of the most popular "requeijão" (creamy cheese) brands in Brazil. It was developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. The name derives from the native 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.
In the United States, catupiry can be found in Brazilian stores and restaurants in the states of Texas, New Jersey, Florida, Georgia, California, New York, Illinois and Massachusetts.
- Ayala, Valentín (2000). Gramática Guaraní. Asunción: Centro Editorial Paraguayo S.R.L. p. 49