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Brazilian Cheese Bread

1/3

Brazilian Cheese Bread

2/3

Brazilian Cheese Bread

3/3

By braziliankitchenabroad.com

Brazilian Cheese Bread

Prep:20minCook:30min

Brazilian cheese bread, or pão de queijo as we call them in Portuguese, are a true gift to the universe! This typical Brazilian snack is lightly crunchy on the outside, soft and chewy on the inside, and has a cheese flavor just hugs your mouth. This Brazilian cheese bread recipe is easy to make and yields about 30, so you can make a stash for now, and freeze the rest for later.

Updated at: Sat, 24 May 2025 15:54:58 GMT

Nutrition balance score

Unbalanced

Glycemic Index

82

High

Glycemic Load

11

Moderate

Nutrition per serving

Calories117.2 kcal (6%)

Total Fat5.5 g (8%)

Carbs13.9 g (5%)

Sugars0.6 g (1%)

Protein3.5 g (7%)

Sodium241.5 mg (12%)

Fiber0 (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

30 servings

1 cupgrated parmesan cheese

1 x 10 ozQueso Fresco

round, crumbled

1 cupfull fat milk

¼ cupvegetable oil

plus 1 Tbsp for oiling your hands

1 lbtapioca flour

also known as tapioca starch

2 tspkosher salt

Instructions

View on braziliankitchenabroad.com

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Notes

7 liked

0 disliked

Delicious

Easy

Go-to

Fresh

Special occasion

Huiyi Lim· 9 months ago

Personal preference is to cut back on salt. Added 2tsp per recipe, and 400g of cheese (mozzarella and mild cheddar) - taste was a little much on the savory side. I'd try with 1tsp salt next But good mochi mochi texture

Personal preference is to cut back on salt. Added 2tsp per recipe, and 400g of cheese (mozzarella and mild cheddar) - taste was a little much on the savory side.
I'd try with 1tsp salt next

But good mochi mochi texture

S M· last year

Special occasion

Under 30 minutes

Used Colby cheese instead of aged cheddar, and came out perfect. I just came back from three weeks in Brazil so I've tasted pão de queijo from different regions. Aged cheddar would have made this on the stronger side, so a mix of parmesan and a mild soft cheese worked best for me. Baked for 24 minutes for the first batch and 21 minutes for the second. 21 minutes was better - I wanted this on the softer side, and I think my oven runs hotter anyway. I reckon it kept cooking for a minute or two after pulling out of the oven anyway.

Used Colby cheese instead of aged cheddar, and came out perfect. I just came back from three weeks in Brazil so I've tasted pão de queijo from different regions. Aged cheddar would have made this on the stronger side, so a mix of parmesan and a mild soft cheese worked best for me.

Baked for 24 minutes for the first batch and 21 minutes for the second. 21 minutes was better - I wanted this on the softer side, and I think my oven runs hotter anyway. I reckon it kept cooking for a minute or two after pulling out of the oven anyway.

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