Making Pão de Queijo, or Brazilian Cheese Bread requires a just a few ingredients. Here’s what you’ll need:

• Tapioca Flour: The key ingredient in this bread is Tapioca flour, a finely milled starch derived from the cassava root. Cassava also known as manioc or yuca, originated from northern Brazil. Tapioca starch has a unique. Slightly squeaky texture, similar to corn or potato starch. When hydrated and cooked, it develops a chewy consistency reminiscent of mochi. These qualities give it a melted cheese-like texture, even before adding any cheese. This characteristic, combined with the salty, savory cheese flavour, makes each bite of this bread taste like warm, gooey cheese wrapped in a doughy embrace.

• Egg: Eggs act as a binding agent and contribute to the chewy texture of the bread. They help provide structure and elasticity.

• Milk: This recipe is versatile and works with various types of milk. However, for the best results, I recommend using whole milk, milk with higher fat content. Feel free to use any kind available to you. Even plant-based milk options, such as almond or soy milk, can also be used.

• Oil: Any neutral-flavored oil, such as vegetable, canola or sunflower oil, works well in this recipe. The oil helps maintain moisture and contributes to the bread’s tender texture.

• Salt: Salt is essential to prevent the bread from being bland.

• Cheese: Most recipes call for queso fresco. The most commonly used cheese typically has the crumbly consistency of Mexican queso fresco, the stretch of mozzarella and the saltiness of parmesan. Feel free to experiment with different cheeses to find your perfect combination. I personally prefer a mix of mozzarella and cheddar cheese.