Pão de queijo

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Pão de queijo
Pão de queijo.jpg
Type Bread
Course Breakfast or snack
Place of origin Brazil
Main ingredients Cassava flour, cheese (usually Minas cheese)
Cookbook:Pão de queijo  Pão de queijo
Pão de queijo with coffee and a small cachaça bottle, typical products from Minas Gerais. The half-bitten pão de queijo over the saucer shows the inside.

Pão de queijo ("Cheese Bread" in Portuguese) is a small, baked, cheese-flavored roll, a popular snack and breakfast food in Brazil. Its origin is uncertain; it is speculated[by whom?] that the recipe has existed since the eighteenth century in the Brazilian state of Minas Gerais, but it became popular throughout the country after the 1950s. It is also widely eaten in northern Argentina. It is inexpensive and often sold from streetside stands by vendors carrying a heat-preserving container. In Brazil, it is also very commonly found in groceries, supermarkets and bakeries, industrialized or freshly made.


Pão de queijo are formed into small balls, around 3-5 centimeters in diameter (though they may be larger). The cassava root produces a very powerful starch which is key to the size and texture of the pão de queijo; unlike other types of bread, the recipe calls for no leavening of any kind. Small pockets of air within the dough expand during baking and are contained by the powerful elasticity of the starch paste. Varieties of stuffed pães de queijo with catupiry, hot and melted goiabada, doce de leite and other variations can be found in Brazil.

Availability in Brazil[edit]

Casa do Pão de Queijo at the Afonso Pena International Airport, in São José dos Pinhais, Paraná, Brazil.

In Brazil, pão de queijo is a popular breakfast dish and snack. Pão de queijo continues to be widely sold at snack bars and bakeries. Pão de queijo can also be bought frozen at supermarkets for baking, with brands such as Forno de Minas, Casa do Pão de Queijo and many others featuring as producers. In Brazil, cheese puff mix packages are easily found in most supermarkets, with brands such as Yoki and Hikari dominating the market. A continuing growth exists for pre-prepared products, with brand availability depending on the particular supermarket.

Japan / East Asia[edit]

Pão de queijo arrived in Japan with the dekasegi. It is usually made with rice flour instead of the cassava (tapioca) starch.

See also[edit]