Posted on 23 Comments

Brazilian Cheese Bread


I was lucky enough to get a masterclass from our Brazilian friend JP, now I can share with you the most authentic and delicious Brazilian cheese bread recipe .

Brazilian cheese bread is crunchy on the outside, soft and chewy inside with aromatic cheesy flavor. Great thing about it, is that you can choose any cheese you love. I’ve tried cheddar, Asiago and Parmesan, and my family loved the cheese balls with Parmesan the most. But you can be creative and play with any type of cheese you like. This Brazilian cheese bread recipe is super easy to make and yields about 24 small balls.

You can double the ingredients and freeze them for later.



  • 50g milk
  • 50g water
  • 50g unsalted butter
  • 3g salt
  • 165g tapioca flour 
  • 1 large egg
  • 100 g grated Parmesan, or Cheddar or any other cheese.


  • Preheat oven to 350F.
  • Add the tapioca flour and salt to a bowl.
  • Add the milk, water and butter to a small saucepan and bring to a boil.
  • When liquid will start to boil, remove the pan from heat, and immediately pour the hot liquid into the tapioca mixture.
  • Using spoon stir to combine – the mixture will look lumpy.
  • Let the mixture to cool down for 2-3 min, then add an egg and mix with the spoon until homogeneous mass.
  • Add cheese and stir it well into the batter.
  • Oil your hands, then scoop a full teaspoon size portions, roll them into balls, and place them in a baking sheet, covered with parchment paper or silicone mat ,1-2 inches apart.
  • Bake until golden brown, approximately 25-35 minutes.

Note: if you are planning to freeze some of your cheese balls, place them on a baking sheet covered with parchment paper, transfer the baking sheet in the freezer for 15 minutes for them to set. When they are set, and can keep their shape, you can put them into an airtight bag and freeze for 2-3 months.

recipe image
Recipe Name
Brazilian Cheese Bread (PÃO DE QUEIJO)
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51star1star1star1star1star Based on 4 Review(s)

23 thoughts on “Brazilian Cheese Bread

  1. I will try to make it today, Thank you. 🙏

    1. You will love it 😍

  2. We call this bread “crack” in my house because you can’t eat just one. Or two. Thanks for the recipe, and all that you do and share. My sourdough baking thanks you.

    1. Thank you!
      Really appreciate your feedback 🙏

    2. No sourdough in it. Interesting will definitely try and keep you posted

  3. Do you bake straight from frozen, or thaw first?

    1. Thaw first 🙏

  4. Can you use flour?

    1. Tapioca flour or tapioca starch 🙏

  5. This recipe is so simple yet so delicious!! Thank you!

    1. Thank you 🙏

  6. As Brazilian and mineiro I can guarantee that with this proportion of liquid you won’t get pão de queijo.

    1. I did it so many times. And the recipe works well.

      1. My bad – I used what we name “goma de tapioca” here in Brazil that is hydrated. Probably what you call “tapioca flour” is something similar to “polvilho” in Brazil 🙂 Really sorry.

    2. I’m Brazilian too and has just made it. Recipe is perfect.
      The tapioca flour here is the “polvilho doce”.

      1. Thank you 🙏

  7. Love the fact that you can utilize your recipes in any language. Wish everyone can do that. Can’t wait to try these Brazilian Cheese Bread.

    1. Thank you 🙏

  8. Thanks for the recipe. Definitely will make it every single week.

    1. Thank you 🙏

  9. These were delicious, however very small – 1 1/2 ” round and 1/2″ high in size. I am assuming that is ok, since really isn’t any rising agent. It says make them teaspoon size, although tablespoon size makes 24. In your picture they appear a bit bigger, but only 20 on the cookie sheet, so guessing you just weighed and divided by 20. I am just unsure if I did something wrong, or possibly they are supposed to be tiny

  10. Muy buenas recetas

  11. Hello, Natasha. I’m from Minas Gerais, Brazil, land of authentic cheese bread🧀😋.
    Try baking thawed cheese balls in a waffle maker. It’s quick and makes a delicious snack👍

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