Ingredients
12 ounces (340g) skewered Brazilian queijo de coalho, separated into individual sticks (see note)
Dried oregano, extra-virgin olive oil mixed with finely minced garlic, and/or aioli, for serving (optional)
Directions
Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, spread coals evenly over coal grate. Alternatively, set the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil the grilling grate. Queijo coalho em espetos, or grilled skewers of firm and squeaky cheese, is a super-popular Brazilian beachside snack, and for good reason. Making it couldn’t be easier. This spring, I had the good fortune to spend a sunny, sweltering month in Rio de Janeiro. On my first trip to the beach, I asked my Brazilian friends if we should swing by the grocery store to pick up some snacks, envisioning the carioca equivalent of my go-to American beach snacks. (I’m all about the Chex Mix, Smartfood cheddar popcorn, and some ripe, juicy watermelon.)
