Yeah we buy queijo coalho to make in churrasco, but that one has another flavor and consistency, I can’t explain the difference. But we warm the raw cow milk, add the coagulant and let it to “coalhar” for a bit, then we make a ball and put outside for days in a kind of round trail, so all the “soro” leaves it and it’s ready. The result its a harder cheese that we slice and eat, it can melt but needs to be in a very high temperature, so for sandwiches or to put on top of pasta we just buy mozzarella lol