This is a twist on a traditional Brazilian cheese bread recipe, which is normally a much firmer dough and is rolled into balls before being baked. It's called pao de queijo.
Clara Luboss

8 Jun 2012 - 3:46 PM  UPDATED 26 Jul 2014 - 10:36 PM

As a child, I remember eating pao de queijo (Brazlian cheese bread) for breakfast at my granny’s house in the Brazilian city of Campinas where she lived. My granny was an excellent cook who, according to an entry in her cookbook diary, made 75 birthday cakes for her children during her 24 years of marriage. They were all designed and made from scratch, and some of the cake sketches are in the diary. My mum gave me a copy of it.

Every time we went to my granny’s house, it had the wonderful aroma of something cooking that instantly made my mouth water. What a lucky child I was!


Brazilian cheese bread (pao de queijo)



As seen in Feast magazine, October 2011, Issue 2. For more recipes and articles, pick up a copy of this month's Feast magazine or check out our great subscriptions offers here.