Queijo coalho is a Brazilian favorite, grilled until golden with a salty, slightly squeaky bite. This guide covers how to grill queijo coalho, where to buy grilling cheeses, and alternative cheeses to try. Serve it with oregano, chimichurri, olive oil, or a drizzle of honey for a simple taste of Brazil. Pair with mate gelado (Brazilian iced tea) for the full beach vibe.
Queijo Coalho Cheese Skewers: The Iconic Brazilian Grilled Cheese
Oi, gente!!
Queijo coalho is a staple of Brazilian beach and barbecue culture. If you’ve been to Brazil’s beaches—especially in Rio—you’ve likely seen vendors carrying tins of charcoal and calling, “Olha o queijo,” while selling hot skewers of cheese straight off the grill.
These skewers develop a golden, slightly crunchy exterior while remaining firm and chewy inside, with a characteristic salty, squeaky texture. At home, classic oregano is delicious, but you can also serve them with chimichurri, a drizzle of olive oil and oregano, or honey for a contrasting sweet-and-salty bite.
If you don’t have a grill, don’t worry—there are easy stovetop and air fryer options below so you can enjoy this Brazilian favorite any time.
What is Queijo Coalho?
Queijo coalho is a popular cheese from northeastern Brazil, traditionally made from cow’s milk. It’s prized for its firm, slightly squeaky texture and its ability to brown without melting completely when exposed to high heat—making it ideal for grilling and skewering.
Ingredients
Remember!
Making substitutions can change how a recipe turns out. Small swaps are fine, but be aware they may affect texture and flavor.
- Grilling cheese like queijo coalho—this is the classic choice. It can be challenging to find outside Brazilian or specialty markets.
- Halloumi — an excellent, widely available substitute. Halloumi grills similarly, thanks to its high melting point and firm, salty, slightly squeaky texture.
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Recommended: queijo coalho or another grilling cheese such as halloumi. Also have a hot grill or heavy skillet ready.
Some sellers offer packaged queijo coalho if you can’t find it locally.
Where to Buy Queijo Coalho
Look for queijo coalho at Brazilian markets, Latin grocery stores, or specialty cheese shops. When those aren’t available, halloumi found in most supermarkets is a dependable alternative.
Other Grilling Cheeses from Around the World
- Halloumi (Cyprus) — A popular grilling cheese with a high melting point and a firm, salty texture similar to queijo coalho.
- Paneer (India) — A fresh, non-melting cheese that holds marinades well and grills to a pleasant, chewy texture.
- Grillkäse (Germany) — Literally “grill cheese,” made to brown and crisp on the outside without melting away.
How to Grill Queijo Coalho Perfectly
Preheat your grill until it’s very hot. A simple test: you should only be able to hold your hand above the heat for about five seconds before it becomes too hot.
Lightly spray or oil the grill grates to reduce sticking. Keep the cheese cold right up until it hits the grill: take it straight from the fridge and place it on the hot surface. If the cheese warms up first, it may soften too much and risk melting instead of browning.
Grill the cheese on high heat, watching it closely. Turn frequently—about every minute—so it browns evenly on all sides. Work quickly and don’t walk away from the grill. If you’re worried about drips or sticking, a plancha or a layer of heavy-duty aluminum foil can serve as a barrier between the cheese and the grate.
Remove the skewers when the exterior is golden-brown and slightly crisp. Serve immediately.
Ways to Enjoy Grilled Cheese
- Classic: Serve plain or with a sprinkle of dried oregano.
- Herb-Infused Olive Oil: Combine olive oil with dried oregano and red pepper flakes; drizzle over the hot cheese.
- Cilantro Chimichurri: A bright, herb-forward topping that pairs beautifully with the salty cheese.
- Sweet & Salty: Drizzle honey and finish with a touch of lime zest for contrast.
- Honey Mustard: Mix honey with your favorite mustard for a tangy-sweet dip that complements the cheese’s saltiness.
No Grill, No Problem: Alternative Ways to Prepare Brazilian Grilled Cheese
If you don’t have a grill, you can pan-sear or air fry queijo coalho with excellent results.
Pan-Searing:
- Keep skewers in place for serving if you like, or remove them to fit a skillet.
- Heat a nonstick pan over medium heat; avoid overheating to prevent burning. No oil is necessary.
- Place cold queijo coalho in the pan. When it sizzles, turn it regularly until all sides are golden and slightly crispy.
Air Fryer:
- Preheat the air fryer to 400°F (200°C).
- Remove sticks if needed to fit the basket.
- Lightly spray the basket and the cheese with an oil spray. Air fry about 8 minutes, turning every 2 minutes, until golden on all sides.
Other Recipes You Might Like
- Pear Salad with Port Wine Dressing and Queijo Coalho
- Tomato Salad with Balsamic Vinegar and Queijo Coalho
FOR MORE BRAZILIAN FOOD INSPIRATION, FOLLOW THE AUTHOR ON SOCIAL PLATFORMS
Grilled Queijo Coalho
Aline Shaw
Ingredients
- 5 Queijo Coalho cheese skewers (or another grilling cheese like halloumi)
As an affiliate, the author may earn from qualifying purchases.
Instructions
- Lightly spray the grill or grates with nonstick spray to prevent sticking.
- Preheat the grill to high heat. Test by holding your hand over the heat—about five seconds should be the maximum before it feels too hot.
- Arrange cold queijo coalho skewers on the hot grill and cook on high heat.
- Watch the cheese closely and turn frequently—about every minute—until evenly golden and crisp on all sides.
- Remove from heat when golden brown and serve immediately.
Bom Apetite!
Notes
- For best results, grill the cheese straight from the refrigerator. If it sits at room temperature it will soften and may melt before forming a golden crust.
- If you’re concerned about dripping or sticking, use a plancha or a sheet of heavy-duty aluminum foil between the cheese and the grill grates.
Nutrition
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