Pão de Queijo (loosely translated from Portuguese as “bread of cheese”) has its origin centuries ago in the farms of the Minas Gerais state in Brazil.
Farm workers started using the widely available cassava roots to make bread, but at that time with no cheese on it. However, in the 1800s, with the development of milk and cheese production in the region, it was only a matter of time until a (really smart) farm worker added cheese to the cassava bread dough, creating Pão de Queijo, which became a staple recipe in South America.
Cassava, also known as Tapioca or Manioc, is the starch base of this delicious snack. Its signature fluffy texture also comes from the cage free chicken eggs, pasture cow’s milk and a local specialty cheese. Making Pão de Queijo all natural, yeast free and originally Gluten Free.
Pão de Queijo has come a long way from its humble farm origins, to become one of the most traditional and emblematic items in Brazilian cuisine. Great for breakfast or as an anytime snack, Pão de Queijo is also regularly served with coffee or as an amazing sandwich bread.
Golden-crispy on the outside and silky soft on the inside, Pão de Queijo is hard to resist!
- Remove the product from the freezer moments before baking (from the freezer directly to the oven).
- Preheat oven at 370° F.
- Bake for approximately 5 minutes.
- Remove from the oven when the cheese roll is golden brown.
After thawing, do not refreeze the product.
- Keep Frozen (10.4º F or colder)
ATTENTION: Check the expiration date printed on the packaging.
Tapioca Starch, milk, liquid whole eggs pasteurized, minas cheese (part skim milk, salt, cheese cultures, microbial enzimes), vegetable oil (contains one or more of the following: soybean oil, corn oil, sunflower oil, cottonseed oil), butter (cream, salt) and whey powder. CONTAINS milk, egg and soy ingredients. GLUTEN FREE