This cheese is largely produced in the Northeastern region of Brazil. It is a firm cheese that doesn’t melt much when heated, so it is a common ingredient in many dishes of the region, and it’s often served in barbecues. When it is not chopped up in the middle of a typical northeastern dish, queijo coalho is often eaten out off a stick, and it goes great with honey or, to go full Brazilian, with melado de cana (sugar cane molasses).