Brazilian Cultural Breakfast

The history of cheese bread (Pão de queijo)

The "Pão de Queijo" is a traditional food from Brazilian cuisine, specifically from the region of Minas Gerais. Its origin dates back to colonial times, when Brazil was a colony of Portugal.

During the colonial period, cassava, a root also known as "macaxeira" or "aipim," was a staple food widely cultivated by the indigenous population of Brazil. With the arrival of the Portuguese colonizers, cassava started being consumed by the colonial population as well.

From cassava, the Portuguese developed a variety of culinary preparations, including the use of cassava flour. Over time, cassava flour took on various forms and uses, one of them being the production of "pao de queijo."

However, the original recipe for "pao de queijo," as it is known today, started to develop in the region of Minas Gerais during the 18th century. It is believed that the earliest versions of "pao de queijo" were made only with sour cassava starch and salt, without the addition of cheese.

The addition of cheese to the "Pão de Queijo" recipe came about when milk and cheese production expanded in Minas Gerais. "Queijo minas," a fresh and soft cheese, began to be used in the preparation of "Pão de Queijo," adding a rich and distinctive flavor.

Over time, the popularity of "Pão de Queijo" spread throughout the country and became a beloved delicacy across Brazil. Today, "pao de queijo" is consumed in different variations and sizes, serving as a traditional snack in coffee shops, bakeries, and Brazilian households.

"Pão de queijo" has also gained international recognition and is enjoyed in various parts of the world, particularly in countries with a strong Brazilian community.

The history of "Pão de Queijo" reflects the cultural and gastronomic richness of Brazil, with its indigenous and Portuguese influences and its evolution over the centuries to become a symbol of Minas Gerais and Brazilian cuisine.

Revenue:

Traditional Brazilian cheese bread (pao de queijo) with ingredients and preparation instructions:

Ingredients:

2 cups tapioca flour/starch

1 cup grated cheese (traditionally Minas cheese or Parmesan cheese)

1/2 cup milk

1/4 cup vegetable oil

2 eggs

1 teaspoon salt

Instructions:

Preheat the oven to 400°F (200°C). Grease a baking sheet or line it with parchment paper.

In a medium saucepan, heat the milk and oil together over medium heat until it reaches a gentle boil. Remove from heat.

In a large mixing bowl, combine the tapioca flour and salt. Mix well.

Pour the hot milk and oil mixture over the tapioca flour. Stir until well combined. Let it cool for a few minutes.

Add the grated cheese to the mixture and mix well. It may seem crumbly at first, but keep mixing until it forms a smooth dough.

Beat the eggs in a separate bowl and add them to the dough. Mix thoroughly until the dough is sticky and all the ingredients are fully incorporated.

Moisten your hands with water and shape the dough into small balls, about 1 inch in diameter. Place the balls on the prepared baking sheet, leaving some space between them.

Bake in the preheated oven for 20-25 minutes or until the cheese bread is golden brown and crispy on the outside.

Remove from the oven and let them cool for a few minutes before serving. Cheese bread is best enjoyed warm.

Note: Pão de queijo is commonly served with coffee or as a snack. It is a popular Brazilian treat that can be enjoyed at any time of the day.

I hope you enjoy making and savoring this delicious Brazilian cheese bread!