Brazilian Cheese Bread (Pão de Queijo): History, Curiosities & Recipe to Try at Home
- Pachamama Latino Store
- Nov 7
- 3 min read
Warm, soft, and irresistibly cheesy — Pão de Queijo is one of Brazil’s most loved comfort foods. These small cheese breads have conquered hearts across Brazil (and now around the world) with their perfect balance of texture and flavour: crispy on the outside, fluffy inside, and naturally gluten-free.
Every year, on August 17, Brazilians celebrate “Dia do Pão de Queijo” — a day entirely dedicated to this national treasure, officially recognised by SENAC Minas Gerais.
The Origin: From Minas Gerais to the World
The story of Pão de Queijo begins in Minas Gerais, a state famous for its dairy tradition that dates back to the 18th century.During this time, farms across the region were producing milk, butter, and a variety of cheeses — including queijo canastra and meia cura, both still popular today.
According to historians, around 1750, local cooks began using leftover cheese from the farms and combining it with cassava starch (polvilho) — a flour derived from manioc, a staple crop in Brazil. At first, this mixture was used to make biscuits. Later, as cheese became more available, it was added to the dough, creating the first versions of what we now know as Pão de Queijo.
Originally, it was a treat reserved for special occasions. Only in the 20th century did it become a popular snack across Brazil, thanks to efforts to preserve and promote mineira (Minas-style) cuisine as a symbol of Brazilian heritage.
A Global Star
Pão de Queijo has gained international recognition in recent years, especially after the 2014 FIFA World Cup in Brazil, when the world fell in love with Brazilian flavours.Since then, it’s been exported frozen or as a ready mix to countries worldwide — from the US to Japan, and now to New Zealand, thanks to stores like Pachamama Latino Store.
In May 2024, the international guide TasteAtlas ranked Pão de Queijo as the 4th best bread in the world — a huge recognition for this humble yet delicious creation.
Other Latin American countries have similar versions:
🇨🇴 Pandebono in Colombia (flatter and drier)
🇪🇨 Pan de yuca in Ecuador
🇵🇾 Chipa in Paraguay and Argentina (U-shaped and biscuit-like)
Still, the Brazilian version remains unique for its soft, chewy texture and rich cheese flavour.
Naturally Gluten-Free
Another reason Pão de Queijo is loved around the world: it’s naturally gluten-free!Since it’s made with cassava starch instead of wheat flour, it’s perfect for anyone avoiding gluten or with celiac disease — without compromising taste or texture.
How to Make Brazilian Cheese Bread at Home
With Mistura para Pão de Queijo, available at Pachamama Latino Store, you can bake this Brazilian favourite easily — no special equipment or ingredients needed!
Ingredients
500 g Mistura para Pão de Queijo
2 eggs
100 ml cold water
Total time: 50 minutes
Makes 15–25 pães de queijo, depending on size
Preparation
Mix the ingredients
Place the mixture in a medium bowl, add the cold water and eggs, and stir until the liquid is fully absorbed.
Knead the dough
Knead for about 3 minutes until smooth and uniform. The more you knead, the better your cheese breads will rise. You can use a mixer on low speed if preferred.
Shape the dough
Form small balls (3–6 cm) and place them on a baking tray, leaving space between each. Shape and bake immediately or freeze for later use.
Bake
Preheat the oven to 180°C for 10 minutes. Bake for around 40 minutes, or until golden brown.
Serving suggestion
Serve warm with a strong Brazilian coffee, or for a sweet twist, pair with goiabada (guava paste) — a classic combination that every Brazilian loves.
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