Pão de queijo in London

Pão de queijo is a staple in Brazil as well as other South American countries, and is made from cassava flour and cheese along with eggs, butter and salt.

It’s a traditional Brazilian farmer-style take on European bread and should be crunchy on the outside and fluffy and cloud-like within, a little like a cheesy profiterole.

Sounds good, doesn’t it? And what’s more, due to its simple ingredients it is naturally wheat and gluten free. The cheese content doesn’t make it enormously healthy, but still.

How Pão de Queijo Became Brazil’s Cheesy, Fun-Sized Breakfast Staple

In France, a cup of coffee might pair with a croissant. In the United States coffee is often accompanied by a doughnut or a bagel. But in Brazil, cafe culture’s answer to a caffeine sidekick is cheesy bread. Chewy, almost doughy on the inside, balls of puffed pão de queijo are a staple snack among Brazilians, best chased with an espresso in the morning, though they’re available and readily consumed round-the-clock.

How Pão de Queijo Became Brazil’s Cheesy, Fun-Sized Breakfast Staple

In France, a cup of coffee might pair with a croissant. In the United States coffee is often accompanied by a doughnut or a bagel. But in Brazil, cafe culture’s answer to a caffeine sidekick is cheesy bread. Chewy, almost doughy on the inside, balls of puffed pão de queijo are a staple snack among Brazilians, best chased with an espresso in the morning, though they’re available and readily consumed round-the-clock.

Pão de queijo is the history of Brazil in a moreish cheese snack

Indigenous Brazilians, African slaves and European farmers all influenced the evolution of these tasty cheese balls from the state of Minas Gerais.

At almost every Brazilian gathering you’ll find pão de queijo(pronounced pow-ge-kay-ju) on the table: small golden cheese balls with a crunchy crust, a light, fluffy centre and a slightly tart flavour. They are similar to French gougère but are naturally gluten free.

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