Pão de Queijo: Brazilian Cheese Bread

2 mins read
Pão de Queijo: Brazilian Cheese Bread


Photo credit:  amigo foods

The Brazilian cheese bread known as pão de queijo makes for an excellent breakfast dish. Clarissa, a nutrition student who is currently interning at BCC, introduced us to this specialty from her native country. Cheesy and soft on the inside and crusty on the outside, pão de queijo is definitely something you’ll want to try in your breakfast program!  


Yield: 24; serves 8 (3 per child)  | Preparation: 20 minutes | Cooking time: 25 minutes



  • ⅔ c. (90 g) shredded cheddar cheese  
  • ⅓ c. (45 g) grated Parmesan cheese  
  • ⅔ c. (150 ml) milk 
  • ¼ c. (60 ml) vegetable oil 
  • ¼ tsp. (1 ml) salt 
  • 1⅓ c. (325 ml) tapioca flour 
  • 1 egg 



  1. Preheat the oven to 400°F (200°C). Place the rack in the centre of the oven. Line a baking sheet with parchment paper or a reusable baking mat.  
  2. Prepared the cheddar cheese using the larger holes on a grater, and the Parmesan cheese using the smaller holes. 
  3. Pour the milk and oil into a small saucepan. Add the salt and bring to a boil over high heat.  
  4. Remove from heat and immediately add the tapioca flour. Mix with a spoon until the flour is completely incorporated. 
  5. Add the egg and mix. Mix in the cheeses.  
  6. Moisten hands and roll into about 25 small balls. Place onto the prepared baking sheet.  
  7. Bake for 20 to 25 minutes until golden brown. Let cool and serve. Bom apetite! 



  • Tapioca flour is also known as tapioca starch. It comes from the cassava plant (also commonly called manioc or yucca), a root vegetable that is a staple in Brazilian cuisine.  
  • Pão de queijo is best when eaten fresh but it will keep for two days at room temperature and up to three months in the freezer.  
  • The Parmesan can be substituted with Gruyère or Comté cheese, or another semi-firm cheese that can be grated.  


  • If the dough turns out too dry, add a little more water to make it more pliable.  
  • You can lightly oil your hands to keep the dough from sticking to them when shaping the balls.  


Recipe adapted from https://ici.radio-canada.ca/mordu/recettes/5714/pao-queijo-petits-pains-fromage-bresil