Brazilian invention, this viscous cheese spread was created in Minas Gerais to utilize the byproduct of cow’s milk used to make butter. In the original recipe, after the skimmed milk had been curdled, de-wheyed and cooked, it was mixed with cream – a formula still followed by industrial manufacturers. In addition to being a classic at breakfast, spread on a slice of warm bread, it is widely used in cooking: mixed with shredded chicken breast, or added to rice dishes, pasta sauces, cake batters, and savory pastries fillings, among other uses.