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|
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|
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
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.