Pão de queijo
Small round cheese breads made with cassava starch — crisp outside, chewy and hollow within.
What makes it pão de queijo
- Cassava starch — sour polvilho, sweet or both — not wheat flour.
- Scalded with hot milk and oil, then beaten with eggs and cheese.
- Chewy, with a crisp shell and an airy middle.
Where it comes from
They come from the farms of Minas Gerais, where cassava starch, polvilho, was plentiful and wheat flour wasn't. It's often said that enslaved cooks first baked the starch left over from processing cassava, and that cheese and milk from the region's dairies came later; the details are hard to pin down.
They spread across Brazil in the twentieth century and are now eaten everywhere, warm, with coffee, morning and afternoon.
Be the first here
Start your own pão de queijoNo one here has made pão de queijo yet. Start it as v1, and every version after is an experiment the next cook can learn from.
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GeorgianKhachapuriBread filled with salty, melting cheese — the everyday food of Georgia, in a different shape in every region.No one here has made it yet