Learn how to make Brazilian Cheese Bread (Pão de Queijo)! These grain-free, but root-rich buns are easy to make, and feature a chewy, cheesy, bready center, encased in a thin pastry crust. They’re as unique as they are delicious, and can be made with any of your favorite cheeses. Visit https://foodwishes.blogspot.com/2019/01/brazilian-cheese-bread-pao-de-queijo.html for the ingredients, more information, and many, many more video recipes. I really hope you enjoy this easy Brazilian Cheese Bread recipe!

You can also find my content on Allrecipes: http://allrecipes.com/recipes/16791/everyday-cooking/special-collections/web-show-recipes/food-wishes/”



  1. Hello Chef John! I'm from Venezuela and I used to make this almost every weekend, my favorite version of this recipe is with a cheese that is found in Venezuela that is called "Queso Ahumado" that is basically smoky cheese.

  2. 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.

  3. 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)

  4. Some notes, since I consider myself a sommelier of pão de queijos:

    1. The oil is usually vegetable oil just because it's the most commonly used in Brazil. You can get amazing flavours even if you use stronger olive oil.

    2. You can mix the dough with some herbs (like dried oregano). When it goes to the oven the oregano will re-hydrate and give a strong scent when opened or bit.

    3. You can sprinkle more parmesan cheese on top of the balls (or store it in the fridge for 30 min and roll it on it). That will not only make it look more golden and beautiful, but also give you that amazing roasted cheese feel head on.

    4. The real cheese used is a great one called Minas Cheese (because it's properly made only on the state of Minas Gerais). Which, granted, when cured, tastes similar to parmesan and mozzarella. But hey, maybe your local grocery store has it in your foreign foods isle, give it a look, it's oh so worth it.

    5. From my opinion, the best things to eat with it as slider roll are: Dried tomatoes and arugula, guava jam, pulled pork, sun dried meat or just plaaaain old butter. It will melt inside the hot bun.

    6. Best beverages to taste it with: No, not cold beer, surprisingly. When hot, a black coffee, straight or mocha is amazing. If you are just eating yesterday's left overs you can take it with coke, citric juices or ice tea. But the black coffee is the best bet here.

  5. 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

  6. these are my all time favorites and i’m ECSTATIC that you did a recipe! do you have any storage tips for these? i made these years ago but after storing they weren’t as puffy and got chewy 🙁


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