Cheese Bread

Anyone who has visited Brazil has likely tasted its famous pão de queijo (cheese bread), small rolls with an incredibly airy texture that are typically eaten warm. This recipe is traditional in Brazilian states such as Minas Gerais and Goiás, and its origins date back to the 18th century. However, it only became widely popular in the 1950s, spreading across the country and eventually crossing borders to reach all corners of the world. There are numerous stories about its creation, but one account attributes its origin to the shortage of white flour in the 19th century. These breads gained prominence as a recipe that did not use regular baking flour but instead relied on polvilho azedo (sour cassava starch), a staple ingredient in Brazil for making various types of bread and cookies. Despite being called 'bread,' no leavening agents are used in its preparation. The original recipe, based on cheese, milk, and oil, allows for many variations and gives the bread its uniquely soft and elastic texture.