Pão de queijo

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Pão de queijo
Pão de queijo.jpg
Type Bread
Course Breakfast or snack
Place of origin Brazil
Region or state Minas Gerais
Main ingredients Cassava flour, cheese (usually Minas cheese)
Cookbook: Pão de queijo  Media: 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 roll, a popular snack and breakfast food in Brazil. Pão de queijo originated from African slaves like many other Brazilian foods. Slaves would soak and peel the cassava root and make bread rolls from it. At this time, there was no cheese in the rolls. At the end of the 19th century, more ingredients became available to the Afro-Brazilian community such as milk and cheese. They added milk and cheese to the tapioca roll making what we now know as Pão de queijo.[1] It is also widely eaten in northern Argentina and 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.


1/2 cup olive oil or butter, 1/3 cup of water, 1/3 cup of milk, 1 teaspoon salt, 2 cups tapioca flour, 2 teaspoons minced garlic, 2/3 cup freshly grated Parmesan cheese, 2 beaten eggs

Preheat oven to 375 degrees F. Pour oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes. Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup sized balls of the mixture onto an ungreased baking sheet. Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes


Pão de queijos are formed into small balls, around 3-5 centimeters in diameter (though they may be larger) and about 50 calories in each roll. The cassava flour is a powerful starch which is key to the texture of the pão de queijo; unlike other types of bread, pão de queijo is not leavened. Small pockets of air within the dough expand during baking and are contained by the elasticity of the starch paste. The tapioca starch used in pão de queijo makes this snack gluten free. 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. It continues to be widely sold at snack bars and bakeries and it can also be bought frozen to bake at home. In Brazil, cheese puff mix packages are easily found in most supermarkets.

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]


  1. ^ "chebe - History of Pão de Queijo (Brazilian Cheese Bread)". www.chebe.com. Retrieved 2016-02-15.