Catupiry is a Brazilian brand of soft, processed cheese developed by the Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911. It falls into the 'requeijão' category, a generic term for loose, ricotta-like creamy cheese used to make cheese spread. The name is derived from the native Tupi word meaning 'excellent'.
Catupiry is a famous cheese in Brazil because of its soft, mild taste and low level of acidity. It is made from cow's milk mixed with sour cream, salt, and cheese cultures. The whitish cheese is creamy with a liquid consistency. It is easily spread over toast, crackers and bread buns, pizza, and sandwiches.