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Pao de Queijo - Brazilian Cheese Bread

User Rating 3.5 Star Rating (9 Reviews)


Pao de Queijo
Brazil is famous for its pão de queijo - cheese rolls with soft chewy centers. Pão de queijo is made with cassava flour (tapioca flour), the ground root of the manioc plant. They smell wonderful when they are baking, and plump up into perfect round balls. Many recipes call for parmesan, but if you can find the Brazilian cheese queijo minas in your local Brazilian market, your pão de queijo will be even more authentic. Regular farmer's cheese or any other firm, fresh cows milk cheese work well in this recipe.

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes


  • 2 cups whole milk
  • 8 tablespoons butter, melted
  • 1/2 cup vegetable oil
  • 4 1/4 cups tapioca flour
  • 4 eggs
  • 2 cups grated farmer's cheese, or any firm, fresh cows milk cheese
  • 1/4 cup grated cheddar cheese (optional)
  • salt to taste


  1. Preheat the oven to 350 degrees.

  2. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil. As soon as it boils, remove from heat.

  3. Stir tapioca flour into the milk and butter mixture.

  4. Stir in the eggs and the cheese, and mix well.

  5. Let mixture cool for 15-30 minutes, so that it will be easier to handle. (I like to chill it in the refrigerator for 15 minutes or so).

  6. With floured (tapioca flour) hands, shape the dough into golf ball size balls (about 50 gram portions) and place them on a baking sheet.

  7. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes.

  8. Serve warm.

Makes about 15 rolls

User Reviews

Reviews for this section have been closed.

 4 out of 5
A few tips:, Member stomparella

The milk, butter, oil and salt (1 tsp of salt is perfect) mixture MUST BE BOILING when you add the flour. If it isn't, it will be flour soup like one reviewer mentioned. Get it boiling, dump the flour in and turn off the heat as fast as possible. Then quickly stir. That said, I decrease the flour by 1/4 to 3/4 cup so they will not be so dense and will puff more. Try it with different amounts and find what you like best. Let the mixture cool before adding the cheese and egg mixture or you will scramble the eggs and it will taste like scrambled eggs. I use a masher or cutter to mix the cheese/egg mixture with the flour mixture. Once the flour mixture is made, it is hard to mix it with something else. I find a masher or cutter makes it easier. Try to not leave any big clumps of flour mixture intact. They will come out better. Use a very firm cheese NOT a soft farmers cheese. Cojita cheese works well. Grate it fine! I use the optional cheddar as well and increase it to 1/2 cup. I cook these in muffin tins (They come out way better than on a baking sheet. Fill the tins loosely just to the top) @ 325 instead of 350, for 40 mins instead of 20 to 25 mins. I found that they were getting too brown on the outside while still being too raw in the middle. After much trail and error, this seems perfect. The outside will be crusty and the inside soft and chewy. Microwaving the leftover ones for 15 sec or so will make the middle chewy again. I get 24 muffins from this recipe.

64 out of 64 people found this helpful.

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