How to Make Catupiry at Home
Brazilians who live abroad, as well as others who have sampled and fallen in love with our cooking, miss delicious Catupiry cream cheese, long a favorite ingredient on pizza and in many unforgettable dishes from our country, you can also use it as a sauce, filet with catupiry is incredible. Having lived away from Brazil for 12 years, I have yet to find Catupiry in a store that sells Brazilian products, a cheese shop, or anywhere else. Therefore, I took upon myself the task of finding a substitute that can be made easily, with ingredients commonly available in an American or Canadian grocery store (sorry, folks from Europe, you're out of luck!), and, most importantly, that bears a strong resemblance to the real thing.
2 packages (9 oz.) Philadelphia Cream Cheese
1 lb. Munster cheese
Over very low heat, melt the two cheeses together until they are completely blended. Remove the mixture from the heat, place it in a container and let it cool. Then put it in the refrigerator for a few hours and after it has been chilled, it can be used in any recipe calling for Catupiry.
* By Ana Maria Smith