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Brazilian Mozzarella

boston_stoker
boston_stoker Posts: 794
edited November -0001 in EggHead Forum
Hello,

Does anyone know how to make the grilled buffalo mozzarella that they serve in Brazilian Churrascarias? I have never seen it in the American Churrascarias like Fogo de Chao, but they served it at several of them when I was in Sao Paolo. It was super delicious!

I know it involves freezing the mozzarella before putting it on the grill, but I think they do some additional things to it as well.

Thanks!
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Comments

  • Jeffersonian
    Jeffersonian Posts: 4,244
    I've eaten in more than my share of Brazilian churrascarias, but I can't say I've seen mozzarella at any of them. I have seen provolone na chapa, a slice of provolone cheese put onto a griddle and cooked into a chewy, carmelized disk and provolone a' milanesa, the same cheese breaded and deep-fried like a cheese stick, however.

    Is this how you had it in Sao Paulo?
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  • boston_stoker
    boston_stoker Posts: 794
    Provolone na chapa is kind of like it. It is definitely not fried. It is not chewy or carmelized. It comes out soft and a bit gooey.

    I have only seen the mozzarella served in Brazil. When I was asked what it was, I was told it was buffalo mozzerella but this could have been lost in translation. It supposedly is grilled. They take like an entire ball of freshly made buffalo mozzarella, freeze it, and then grill it. Then they slice the ball in quarters (i.e. it is over an inch thick) and serve it. I think they may add some olive oil and garlic.

    Maybe I will research more about Provolone and Brazil.
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  • Richard Fl
    Richard Fl Posts: 8,297
    Saganaki is a greek melted cheese. Maybe it is a variation. Here is one method.

    http://greekfood.about.com/od/appetizerssalads/r/friedcheese.htm
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  • Jeffersonian
    Jeffersonian Posts: 4,244
    Boy, I can't say I've ever seen that, but maybe I was just hanging out in the low-class joints :P . If you can get your hands on some of that cheese, give it a whirl.
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  • EGGARY
    EGGARY Posts: 1,222
    In Argentina, there is a dish called PROVOLETA. A 1" hunk of Provolone Cheese is
    placed in a cast 6"-10" Cast Iron pan and put into the oven. Let it cook for 15-20 minutes or until the cheese melts. The longer it cooks you get a nice crust on the bottom. Put melted cheese on sliced baguette or French bread.
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