Thursday, 10 March 2016

History and what is Pao de Queijo


As I am in Brazil, what better thing than to speak about a very famous Brazilian food.



What is the history behind Pao de Queijo?

Pao de queijo, translating it means cheese bread.
This is a typical recipe from Mina Gerais (a state in the south east of Brazil).
No is certain of it's origin but we think that it comes from the African slaves, just like most of the typical Brazilian foods originate from.

Taken from: http://valochisousa.com.br/pao-de-queijo.html
Slaves would soak and peel the cassava root that was very abundant in Brazil, and then make bread rolls with it, which they called Tapioca rolls. So originally the cheese bread didn't have cheese in it.

At the end of the 19th century, ingredients like milk and cheese became more accessible to the Afro-Brazilians. They then added the milk and cheese to the so called tapioca roll, creating the cheese bread.

It only gained popularity between all Brazilians around the 1950's.
It is also popular in other countries like Northern Argentina.
And it is sold pretty much everywhere.

Nowadays you can find it freshly made, frozen, and in semi ready powder preparations.

What does it consist of?

Taken from: http://saborimperial.com.br/?page_id=45
Even though the name means bread, this is not a typical bread recipe, and more like a biscuit.
It is made with sour manioc (cassava) flour, eggs, salt, vegetable oil, and cheese.
It forms a soft and elastic dough, that when baked it becomes like an airy bread rolls with soft inside and hard outside. And obviously tastes like cheese.

What type of cheese is it made of?

This will depend on the cheese you have available, or of your preference.
The ones that are usually used are mozzarella, Parmesan, matured Minas cheese, or normal Minas cheese.

Normal Minas cheese
Taken from: http://revistagloborural.globo.com/Revista/Common/0,,EMI288165-18080,00-BIOINGREDIENTES+PODEM+SALVAR+O+QUEIJO+MINAS+FRESCAL.html

What is Minas cheese?

This is a cheese produced originally in Minas Gerais, made from cow's milk. It is a white looking cheese that looks granulated and doesn't look very appetising, it tastes fresh and has a little bit of water on it.

Matured Minas cheese
Taken from: http://paladar.estadao.com.br/noticias/comida,brasil-queijo-a-queijo,10000009245
It is matured naturally in open air, or over a cooker to dry with the heat.
The mature version is ready to be consumed when the juice has all evaporated and the cheese is solid with a little yellow tint to it. Ideally it has a white core punctured with tin bubbles of air, a bit granulated, with a strong bitter taste. This cheese is not good for eating by itself but it is great for preparations.

Have you ever eaten Pao de Queijo?
Do you want me to post a recipe?
Leave me a comment letting me know.

25 comments:

  1. OH I LOVE PAO DE QUEIJO and I would be more than thrilled to get the recipe in my hands :-)

    <3: Jasmin N | littlethingswithjassy.blogspot.fi

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  2. A new dish to me. I would love a recipe. It looks yummy and different, and something I'd serve.

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  3. How interesting! I've never heard of this before, but it sounds great. I love reading about regional foods, and especially regional cheeses. Thank you!

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  4. Yummy! I'd love to try this! I've been to Brazil albeit briefly on the way through to other places by didn't get to try this recipe!

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  5. These look so delicious! I'd love to try a hand to make these. Thanks for sharing!

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  6. This looks so delicious. I'd love to try it! Actually I've not heard of this before so it's nice to learn new foods

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  7. Regional foods are so interesting, I hope I get to try this one day!

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  8. Don't think i've had it before but it sounds appetising, enjoyed the history lesson too

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  9. I NEED this in my life right now. I wish I wasn't lactose intolerant!

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    1. AHAHAHA I will research of a lactose free option

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  10. I have never tries this but I might just have to now, it sound so delicious

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  11. This is the first time I heard about Pao de Queijo, but interest me much as I eat a lot of cassava. Do you have any refrence to subtitude Minas cheese with other cheese.

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    1. You can make it with any cheese really!

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  12. I would love a recipe! We have a few Brazilian steakhouses in my area and the bread is always so delicious!

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