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Catupiry (Portuguese pronunciation: [katupiˈɾi]) is one of the most popular brands of requeijão (creamy dairy spread) in Brazil. It was developed by Italian immigrant Mario Silvestrini in the state of Minas Gerais in 1911.[1] The name derives from the Tupi word meaning "excellent".[2]
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.
Catupiry, as well as imitation cheeses, is a very common ingredient in Brazilian dishes, specially as a filling for pizzas, coxinhas, pães de queijo[citation needed] or pastéis.
Currently, catupiry has four factories, two in São Paulo in the municipalities of Bebedouro and Santa Fé do Sul and the others in Doverlândia, in Goiás, and Santa Vitória, in Minas Gerais. The company is currently managed by six families, all heirs of the Silvestrini family. The company has a turnover of around R$ 600 million per year and is present in five countries, including the United States, Canada and Japan.[3]
See also
[edit]References
[edit]- ^ "A Empresa Catupiry Laticínios". Catupiry. Archived from the original on 2012-10-30. Retrieved 11 November 2012.
- ^ Ayala, Valentín (2000). Gramática Guaraní. Asunción: Centro Editorial Paraguayo S.R.L. p. 49
- ^ "Catupiry, o requeijão cremoso criado por italianos em Minas". Italianismo (in Brazilian Portuguese). 2021-08-22. Retrieved 2022-10-25.
Well, that’s interesting to know that Psilotum nudum are known as whisk ferns. Psilotum nudum is the commoner species of the two. While the P. flaccidum is a rare species and is found in the tropical islands. Both the species are usually epiphytic in habit and grow upon tree ferns. These species may also be terrestrial and grow in humus or in the crevices of the rocks.
View the detailed Guide of Psilotum nudum: Detailed Study Of Psilotum Nudum (Whisk Fern), Classification, Anatomy, Reproduction