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Pão de Queijo, or Brazilian cheese bread, is a beloved snack that offers a delightful blend of cheesy goodness and a light, chewy texture. These bite sized bread rolls are a staple across Brazil, enjoyed at breakfast, as a snack, or alongside coffee.
With their crisp outer layer and tender, airy interior, Pão de Queijo has a way of making each bite feel like a comforting indulgence. This humble yet delicious treat is a symbol of Brazil’s rich culinary heritage, rooted in tradition and crafted to perfection over generations.
What Is Pão de Queijo?
Pão de Queijo is a traditional Brazilian cheese bread made from tapioca flour and cheese. What sets it apart from other types of bread is its naturally gluten-free base, thanks to the use of tapioca flour, giving it that distinctive chewy texture.
The dough is enriched with a local cheese, often minas cheese, or parmesan, creating a burst of flavour that balances the delicate crispiness of the outside with a soft, stretchy centre.
While the outside of Pão de Queijo has a light golden colour, the inside remains moist and tender, making it an irresistible snack that’s satisfying without being heavy.
These little bread balls are more than just a quick bite; they hold a special place in Brazilian culture, enjoyed in homes and cafes alike. Whether paired with a steaming cup of coffee or served alongside savoury dishes, Pão de Queijo is a versatile treat that can be eaten any time of the day.
Ingredients and Taste
Pão de Queijo is made from tapioca flour, cheese, milk, eggs, and oil. Tapioca flour, derived from the cassava plant, gives the bread its signature chewiness. The cheese, typically a sharp, salty variety like Minas or parmesan, infuses the dough with a rich, savoury flavour.
Milk and oil combine to create a smooth, pliable dough, while eggs help bind everything together and give the bread its slight rise.
When baked, the Pão de Queijo puffs up beautifully, creating a delicate, golden crust. The taste is a delicious balance of cheesy, savoury flavours with a subtle hint of sweetness from the tapioca flour.
The outside has a satisfying crispness, while the interior remains soft, chewy, and almost stretchy from the melted cheese. This contrast in textures is what makes Pão de Queijo so addictive, each bite offers a combination of crisp, tender, and savoury that’s hard to resist.
A Taste of History
The origins of Pão de Queijo date back to the 18th century in the state of Minas Gerais, Brazil. During this time, cassava (also known as manioc) was widely used in Brazilian cooking as a substitute for wheat, which was harder to come by.
Enslaved Africans and local farmers began using tapioca flour to make bread. Over time, the recipe evolved, and cheese was added to the mix, creating the first versions of what we now know as Pão de Queijo.
This simple, yet ingenious combination of local ingredients resulted in a food that became beloved by all social classes. By the 20th century, Pão de Queijo had spread throughout Brazil, becoming a national favourite.
It’s now a common sight in bakeries, street stalls, and homes across the country, where people savour it warm and fresh out of the oven.
Brazilian Pão de Queijo (Cheese Bread) Recipe
Serves: 4 people
Ingredients:
- 2 cups tapioca flour
- 1 cup whole milk
- 1/2 cup unsalted butter
- 1 teaspoon salt
- 1 1/2 cups grated Parmesan cheese
- 2 large eggs
Directions
To begin, preheat your oven to 375°F (190°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it.
In a medium saucepan, combine the milk, butter, and salt. Heat the mixture over medium heat until it reaches a simmer, stirring occasionally to ensure the butter melts fully. Remove from heat once it starts bubbling.
Gradually add the tapioca flour to the hot liquid mixture, stirring continuously. A wooden spoon works well for this. Stir until the dough becomes smooth and pulls away from the sides of the saucepan.
Allow the dough to cool for 5–10 minutes. Once it has cooled slightly, transfer it to a large bowl. Add the grated Parmesan cheese and mix well to combine.
In a small bowl, lightly whisk the eggs. Add the eggs to the dough, mixing thoroughly until the dough becomes sticky and well-combined. You may need to use your hands to ensure the dough has an even consistency.
Using your hands, form small balls of dough (about the size of a golf ball) and place them on the prepared baking sheet, leaving space between each one as they will puff up while baking.
Place the baking sheet in the preheated oven and bake for 20–25 minutes, or until the Pão de Queijo turns golden on the outside. They should be crispy on the outside and soft and chewy on the inside.
Remove the Pão de Queijo from the oven and let them cool slightly. Serve warm with your favourite condiments or simply enjoy them on their own. They pair beautifully with coffee or tea.
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