Brazilian Cheese Bread: What's The Cheesy Secret?

Brazilian cheese bread, or pão de queijo, is a naturally gluten-free snack that originated in the 18th century in the state of Minas Gerais, Brazil. The outside is crunchy, and the inside is soft and chewy, with a strong cheese flavour. The traditional recipe uses sour manioc starch or sweet tapioca flour, and a local cheese called queijo de Minas or queijo de Canastra meia-cura, which is similar to Monterey Jack or mozzarella. However, many recipes substitute these with more widely available ingredients such as Parmesan or Cheddar cheese, and tapioca flour.

The history of Brazilian cheese bread

Brazilian cheese bread, or pão de queijo, is a popular snack and breakfast food in Brazil. It is a traditional recipe that originated in the state of Minas Gerais in the 18th century during the slavery period. At the time, wheat was not available, so local cooks created a kind of bread using starch derived from cassava tubes, as shown to them by indigenous groups. In the late 19th century, grated hard cheese was added, and the first pães de queijo from Minas were created.

The traditional recipe uses both sweet and sour cassava flour, oil, eggs, milk, salt, cheese, and water. The type of cheese varies according to preference or availability, with mozzarella, parmesan, and Minas or Canastra cheese being the most commonly used. The fat in the recipe acts as a molecular lubricant, and the egg gives colour and flavour to the recipe, contributing to the elastic texture of the dough.

Pão de queijo is usually formed into small balls, around 3–5 centimetres in diameter, and baked until crisp and golden. It is often sold by street vendors carrying heat-preserving containers and can also be found in groceries, supermarkets, and bakeries. The snack has become popular worldwide and can be found in countries like Japan, Australia, and the United States, partly due to its popularity among gluten-free eaters.

How to make Brazilian cheese bread

Brazilian cheese bread, or pão de queijo, is a snack that happens to be gluten-free. It is made with tapioca flour and cheese. The traditional cheese used in making pão de queijo is called queijo de Minas or queijo de Canastra meia-cura, and it’s very similar to Monterey Jack or even mozzarella. Most American recipes call for Parmesan cheese, though.

Ingredients:

• 1 cup whole milk
• 2 tablespoons butter
• 2 tablespoons neutral oil
• 3 cups sweet tapioca flour (OR 2 cups sour tapioca flour if you can find it)
• 1 teaspoon salt (more if your cheese is not very salty)
• 2 eggs, beaten
• 4 ounces grated cheese (see notes about cheese, above)

Method:

• Combine milk, butter and oil in a small pot and place over medium-high heat. Bring to a boil.
• Put tapioca flour and salt into the mixing bowl of a stand mixer.
• Pour in hot milk and mix on low until smooth. It will look soft and stringy. Once cool to touch, mix in the eggs one at a time until fully incorporated.
• Mix in the cheese. If your dough is too runny or soft to scoop, just chill it in the fridge for 30 minutes or longer to let it firm up before scooping!
• Line two baking sheets with parchment and scoop the dough out by large tablespoons, spaced an inch apart. (At this point, you may freeze the tray until the balls are solid, then store the balls in a freezer bag. When ready to bake, just put frozen pão de queijo on a baking sheet and add an extra 5 minutes to cook time. Do not thaw first.)
• Bake for 20-25 minutes until lightly golden and puffed. The interiors should be soft-set and elastic, but if you want a crispier outside, leave them in for 25-30 minutes.
• Eat warm right away or let cool. Leftover pão de queijo can be left to cool completely, then stored at room temperature for up to 3 days. Reheat in a low oven before serving (or eat at room temperature).

The ingredients of Brazilian cheese bread

Brazilian cheese bread, or pão de queijo, is a popular snack that is naturally gluten-free. The ingredients are simple and easy to source, and the method is straightforward.

The dough is made from a combination of tapioca flour (or starch), milk, oil, and eggs. The traditional cheese used is queijo de Minas or queijo de Canastra meia-cura, which is similar to Monterey Jack or mozzarella. However, many recipes call for Parmesan, and other cheeses such as cheddar, Gruyère, and Cotija can also be used.

The dough can be mixed by hand or in a blender, and the balls can be rolled by hand or simply scooped with an ice cream scoop. The balls are then baked until golden brown.

Some recipes also include garlic, and herbs such as rosemary or Italian seasoning can be added for extra flavour.

How to store Brazilian cheese bread

Brazilian cheese bread, or Pão de Queijo, is best enjoyed fresh out of the oven. However, if you have leftovers, you can store them for later.

Storing at Room Temperature

Place the Pão de Queijo in an airtight container or a plastic bag to prevent them from drying out. They will keep well for up to two days at room temperature.

Refrigerating

You can store the Pão de Queijo in an airtight container in the refrigerator for up to a week. Before serving, reheat them in an oven or toaster oven to restore their signature chewy texture.

Freezing

If you want to freeze your Brazilian cheese bread, it is best to do so before baking. Shape the dough into balls and place them on a baking sheet. Once frozen, transfer the dough balls to an airtight container or freezer bag and store them in the freezer. When you're ready to enjoy, there's no need to thaw them first. Simply pop them into a preheated oven and bake for a few extra minutes until golden and puffed.

How to serve Brazilian cheese bread

Brazilian cheese bread, or pão de queijo, is a naturally gluten-free snack that can be served in a variety of ways.

Pão de queijo is often enjoyed as a snack, either on its own or with a cup of hot chocolate, coffee, or Brazil's national soft drink, Guaraná. It can also be served as a side with a meal, such as soup or a Brazilian-style barbecue.

If you're serving pão de queijo as a snack, you could add some butter or dulce de leche on the side for an extra indulgent treat. You could also serve it with marinara sauce for dipping.

Pão de queijo is also great for breakfast or as a side with a meal. If you're serving it for breakfast, you could offer some fruit preserves or honey on the side.

For a heartier meal, you could use pão de queijo as a sandwich roll.

Finally, if you have any pão de queijo left over, they are great for freezing and can be reheated in a toaster oven or low oven until crisp.

Frequently asked questions