Today we want to introduce you to one of the greatest contributions of Brazil to the world: the unmistakable, inimitable and genuinely Brazilian pão de queijo. There will be those – and not without reason – wanting a more specific attribution of fame: pão de queijo is, above all, a Minas Gerais institution.
The pão de queijo is a cheese bun made of cassava flour, eggs, salt, milk and cheese. It is rounded in shape and the size can differ quite a lot. It is eaten hot and if it has been properly backed, it should have a soft and creamy feel to it. It should never be chewy.
You might find pão de queijo for breakfast at your hotel or pousada. The more you go up north, the less likely you are to have pão de queijo for breakfast. It is also served at snack bars, where it is often eaten next to your mid-morning coffee. There is a snack bar chain called “Casa do Pão de Queijo”.
You can buy frozen pão de queijo to bake it at home, and there are also mix packages if you want to prepare the bread yourself.
Similar products can be found in other South American countries. In Colombia cheese buns take the name of pandebono; they are chipás in Paraguay and Argentina.