Brazilian Cheese Bread (Po de Queijo)
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Date: 2019-07-25
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Comments and reviews: 10
Enrique Luz
Dear chef John, it is called cheese bread because it is a bread substitute. It was created in the state of Minas Gerais (literally General Mines, a mountainous region located about 600km from the coast, where lots of gold and diamond were found in the 18th century (hence the name. People started flocking very rapidly to the region to mine for gold, and no one was interested in farming wheat to make bread. So they had to create a recipe for bread using the ingredients that they had, which were basically cassava from the Indians, eggs and milk. Many people still eat them for breakfast and with the afternoon coffee. I hope you read this and learn something from me, because I have learned so much from you. Im a big fan from Belo Horizonte, the capital of Minas Gerais.
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Dear chef John, it is called cheese bread because it is a bread substitute. It was created in the state of Minas Gerais (literally General Mines, a mountainous region located about 600km from the coast, where lots of gold and diamond were found in the 18th century (hence the name. People started flocking very rapidly to the region to mine for gold, and no one was interested in farming wheat to make bread. So they had to create a recipe for bread using the ingredients that they had, which were basically cassava from the Indians, eggs and milk. Many people still eat them for breakfast and with the afternoon coffee. I hope you read this and learn something from me, because I have learned so much from you. Im a big fan from Belo Horizonte, the capital of Minas Gerais.
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J B
I'm amazed how these have not spread a bit more worldwide. may be because of the Tapioca starch. You did the proper trick of scalding the starch with the milk/fat mix (prevents them to colapse when they cool. You can also use melted butter and part water part milk. Oil and water give them a more crispy outside shell / butter and milk move then to the softer side; so knowing this you can play around. Tapioca starch usually sells here in Brazil in 500g packages. for that amount you need at least 3 eggs, than you can add one more accordingly to the point you wish. It freezes beautifully and you can just pop some in the oven for break'fast' - I like them with Guava Jam and you can season them with herbs, etc.
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I'm amazed how these have not spread a bit more worldwide. may be because of the Tapioca starch. You did the proper trick of scalding the starch with the milk/fat mix (prevents them to colapse when they cool. You can also use melted butter and part water part milk. Oil and water give them a more crispy outside shell / butter and milk move then to the softer side; so knowing this you can play around. Tapioca starch usually sells here in Brazil in 500g packages. for that amount you need at least 3 eggs, than you can add one more accordingly to the point you wish. It freezes beautifully and you can just pop some in the oven for break'fast' - I like them with Guava Jam and you can season them with herbs, etc.
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Martin Calcena
Do you really think this is a Brazilian food. This CHEESE BREAD is a cheep and copy from the Paraguayan food called Chipa. It is common in Paraguay, also on the region of matto grosso and iguazu those regions were part of PARAGUAY AFTER THE 70 YEAR WAR, which Paraguay lost a great deal of their territory. Brazilian's stolen from us, and Chipa is only 1 of many. You seen to be a good cooker mate, but first make a research of the dish you're making.
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Do you really think this is a Brazilian food. This CHEESE BREAD is a cheep and copy from the Paraguayan food called Chipa. It is common in Paraguay, also on the region of matto grosso and iguazu those regions were part of PARAGUAY AFTER THE 70 YEAR WAR, which Paraguay lost a great deal of their territory. Brazilian's stolen from us, and Chipa is only 1 of many. You seen to be a good cooker mate, but first make a research of the dish you're making.
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Renato Kakiuthi
Amazing, Chef. It looks exactly as brazilian Pao de Queijo. You should try with sausage, guava jam (as someone mentioned earlier, butter, or as brazilian people do, plain, along with a cup of any good coffee. Don't need to be a brazilian one, although I strongly recommend the real deal.
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Amazing, Chef. It looks exactly as brazilian Pao de Queijo. You should try with sausage, guava jam (as someone mentioned earlier, butter, or as brazilian people do, plain, along with a cup of any good coffee. Don't need to be a brazilian one, although I strongly recommend the real deal.
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MaZEEZaM
Chef John, You really should put GLUTEN FREE in the title, if I had not come from Guga's recipe which I clicked on as I really love my bread expecting I wouldn't be able to make it as I am gluten intolerant I would not have clicked your recipe either without the GLUTEN FREE in the title.
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Chef John, You really should put GLUTEN FREE in the title, if I had not come from Guga's recipe which I clicked on as I really love my bread expecting I wouldn't be able to make it as I am gluten intolerant I would not have clicked your recipe either without the GLUTEN FREE in the title.
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Julie N
I tried this recipe last night. They didn't turn out well at all. I made the dough and portioned them out on to the cookie sheet about an hour before I baked them. They did not rise and we're very doughy inside. I wonder if it's because of the hour rest they had before baking
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I tried this recipe last night. They didn't turn out well at all. I made the dough and portioned them out on to the cookie sheet about an hour before I baked them. They did not rise and we're very doughy inside. I wonder if it's because of the hour rest they had before baking
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Ava Porto
My father is Brazilian and he makes these all the time for snacks They sell them at some stores too, but I would prefer them homemade Also, my opinion, but when they cool down, the next day, they taste really good It's a tradition of my family to make them every year
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My father is Brazilian and he makes these all the time for snacks They sell them at some stores too, but I would prefer them homemade Also, my opinion, but when they cool down, the next day, they taste really good It's a tradition of my family to make them every year
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Gumby Dammit
Hey Chef, I have celiac disease and have to live GF. Because of this, I cannot find a decent flour tortilla to save my life. Do you think these would cook well flattened into a tortilla shape? Would I be able to make a burrito with it if rolled while still hot?
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Hey Chef, I have celiac disease and have to live GF. Because of this, I cannot find a decent flour tortilla to save my life. Do you think these would cook well flattened into a tortilla shape? Would I be able to make a burrito with it if rolled while still hot?
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The Last Neanderthal
You have brought on the quintessencial delicacy of my childhood. They are great for breakfast with a strong cup of coffee. By the way, if you can find the fermented tapioca flower, mix it 50/50 with the regular tapioca flower. The taste is even better.
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You have brought on the quintessencial delicacy of my childhood. They are great for breakfast with a strong cup of coffee. By the way, if you can find the fermented tapioca flower, mix it 50/50 with the regular tapioca flower. The taste is even better.
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Paulo Milan
Chef john is the best This is the signature snack from my state =D although this is pretty much one of the weirdest recipes for cheese bread I've ever seen (we don't use pepper, and we only use the regional canastra cheese to make it)
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Chef john is the best This is the signature snack from my state =D although this is pretty much one of the weirdest recipes for cheese bread I've ever seen (we don't use pepper, and we only use the regional canastra cheese to make it)
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