This dressed-up version of the queijo coalho you’ll find on any Brazilian beach is best enjoyed with a shot of cachaça or a chopp beer. This recipe comes from Empório Santa Therezinha, a restaurant that plays with local ingredients, making uncommon additions that enhance both the presentation and flavor. Sweet dipping sauce made from sugar cane is the perfect contrast to the lightly-salted cheese and the sweet end takes the bite out of the booze.
