The Footnote History of Pão De Queijo
Pão de queijo is now a popular snack throughout the world, and you can get them gluten free at Aubergine Kitchen. It is often served in the morning, as a mid-afternoon snack, or as an appetizer before dinner. We serve it all day long at all our locations.
The history of pão de queijo is a testament to the influence of different cultures on Brazilian Pão de queijo, which translates to “cheese bread,” is a traditional Brazilian snack that has become increasingly popular around the world. These little cheese balls (gluten free at Aubergine) are crispy on the outside, soft and chewy on the inside, and have a delicious cheese flavor that is hard to resist. While they may seem like a modern creation, the history of pão de queijo goes back hundreds of years.
The origins of pão de queijo are not entirely clear, but it is believed that the recipe was first created in the Brazilian state of Minas Gerais, which is known for its dairy products. The region was settled by Portuguese colonizers in the 16th century, and they brought with them a love of cheese. It is possible that pão de queijo was inspired by traditional Portuguese recipes for cheese bread or even French gougeres.
The original recipe for pão de queijo was quite different from the modern version. It was made with cassava flour, which is a type of flour made from the cassava root that is common in Brazilian cuisine. The cassava flour was mixed with cheese and eggs to create a dough, which was then shaped into small balls and baked. Over time, the recipe for pão de queijo evolved. We’ve made some changes to make the dough lighter and fluffier. We only use pure oils, and our rolls are all gluten free.
cuisine. From its roots in Portuguese and French cuisine to its evolution into a beloved Brazilian snack, pão de queijo is a tasty reminder of the diverse history of this vibrant country. Come grab a few today at Aubergine Kitchen today.