Pão de queijo is one of Brazil’s most recognizable foods. This cheese bread comes from Minas Gerais, where its origins are commonly traced to around 1750. At the time, cassava starch was becoming widely used on local cheese-producing farms.
Unlike wheat-based bread, the traditional recipe uses cassava starch. As a result, it is naturally gluten-free, a feature that has helped it reach people well beyond Minas Gerais.
How pão de queijo became a tradition
According to food specialists, the recipe began as a practical way to avoid waste. Cheese producers made starch-based biscuits and gradually added leftover cheese to the dough, especially on weekends.
Over time, this habit became a recipe in its own right. Families then passed it down through the generations.
Ingredients for traditional pão de queijo
To make the recipe at home, gather the following ingredients:
500 g sour cassava starch (polvilho azedo); 250 ml oil; 250 ml milk; 2 eggs; 300 g grated meia-cura or Canastra cheese; and salt to taste.
How to prepare the dough and bake
First, bring the milk, oil and salt to a boil. Gradually pour the hot mixture over the starch, stirring well until the dough is uniform.
Next, let the mixture cool. Add the eggs one at a time, followed by the grated cheese. Knead until the dough becomes smooth and elastic.
Then shape the dough into balls of your preferred size. Bake in an oven preheated to 180°C for about 25 to 30 minutes. The cheese breads should turn golden outside while remaining soft inside.
From Minas Gerais to international recognition
Commercial production expanded from the 1970s, as Minas Gerais increasingly celebrated its cuisine as cultural heritage. Meanwhile, the 2014 World Cup helped introduce the snack to a wider international audience.
In May 2024, the international food guide TasteAtlas ranked pão de queijo as the world’s fourth-best bread. Its appeal combines a simple recipe with the distinctive flavor of Brazilian cheese.
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