Pão de Queijo (Brazilian Cheese Bread)

When we asked Victor Vasconcellos, Executive Chef at Berimbau Brazilian Table in New York City, what every visitor to Brazil should try at least once, his answer came without hesitation: “Feijoada with a Caipirinha and Pão de Queijo. It’s a combination that captures the essence of Brazil: comforting, flavorful, and deeply connected to our culture.“

Pão de queijo has been a staple of Brazilian kitchens for generations. Originating in the state of Minas Gerais, these naturally gluten-free cheese breads are made with yuca (cassava or tapioca) starch, which gives them their signature crisp exterior and wonderfully chewy, airy center. Whether enjoyed for breakfast, alongside an afternoon coffee, or as an appetizer before a hearty meal, they’re one of Brazil’s most beloved comfort foods.

This authentic recipe comes from Chef Victor himself and delivers all the qualities that make pão de queijo so irresistible. Serve them warm straight from the oven with a ricotta brown butter dip, as the chef suggests, or enjoy them on their own for a true taste of Brazil.

Authentic Pão de Queijo (Brazilian Cheese Bread)

Chef Victor Vasconcellos

Pão de Queijo is one of Brazil's most beloved snacks: crisp and golden on the outside, soft, chewy, and irresistibly cheesy on the inside. Made with yuca (cassava/tapioca) starch instead of wheat flour, these naturally gluten-free cheese rolls come together quickly and are perfect for breakfast, an afternoon coffee break, or as an appetizer.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer

Cuisine Brazilian

Ingredients

  

• 400 g Sweet tapioca (yuca) starch
• 250 g Sour tapioca (yuca) starch
• 500 ml Water
• 1 l Milk
• 1 Egg
• 175 g Grated cheese of your choice (Parmesan, mozzarella, Minas cheese, etc.)
• 200 ml Neutral oil

Instructions

 

• Preheat the oven to 350°F (175°C) if baking immediately. Otherwise, the dough can be frozen for up to 3 months.
• Bring the water, milk, and oil to a boil. Pour the hot mixture over both types of yuca starch and stir until combined. Allow the mixture to cool to about 140°F (60°C).
• Gradually mix in the egg, followed by the grated cheese, until a smooth, homogeneous dough forms. Refrigerate for at least 15 minutes.
• Divide the dough into 25–35g (about 1oz) portions, depending on your preferred size.
• Lightly coat a baking tray with cooking spray. Arrange the dough balls at least 1 inch apart.
• Bake for 20–25 minutes, or until puffed and lightly golden. Baking time may vary depending on your oven.
• Serve warm with Chef Victor's ricotta brown butter dip or your favorite dipping sauce.

Notes

Tried this recipe?Let us know how it was!

Photo Credit: Serafina Marketing courtesy of Berimbau Brazilian Table

Related: Brazilian Fish Stew by Chef Rafael Cagali
Related: Fried Cheese Balls
Related: Moqueca (Brazilian Seafood Stew)

Chef Victor Vasconcellos

Chef Victor Vasconcellos is the Executive Chef of Berimbau Brazilian Table in New York City, where he showcases the remarkable diversity of Brazilian cuisine beyond the familiar world of churrascarias and rodízios. Born in São Paulo and influenced by his family’s roots in Minas Gerais, he draws inspiration from regional traditions across Brazil, particularly the cuisines of the Northeast and the Amazon. Through dishes such as moqueca, feijoada, and pão de queijo, Chef Vasconcellos brings authentic Brazilian flavors, ingredients, and hospitality to New York diners.