Warm Cheese Bread from Fogo de Chao features soft, golden-brown bread rolls filled with melted, gooey cheese, offering a comforting blend of crispy crust and creamy interior that delights the senses.
Equipments
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Baking sheet
- Parchment paper or silicone baking mat
- Oven
- Spoon or spatula
- Cheese grater
- Cooling rack
Ingredients
- 2 cups (260g) tapioca flour
- 1 cup (240ml) whole milk
- 1/2 cup (113g) unsalted butter
- 1 teaspoon salt
- 1 1/2 cups (170g) grated Parmesan cheese
- 2 large eggs
Tapioca flour is essential for achieving the characteristic chewy texture of the Warm Cheese Bread from Fogo de Chao, so be sure to use the correct type rather than substituting with regular flour. Whole milk and unsalted butter add richness and moisture, balancing the saltiness of the grated Parmesan cheese, which imparts a sharp, savory flavor crucial to the bread's signature taste. Freshly grated Parmesan melts smoothly to create the gooey cheese filling, so pre-grated options may affect both texture and flavor. Eggs help bind the dough and contribute to the bread's soft and airy crumb. Your copycat Warm Cheese Bread from Fogo de Chao will deliver that perfect contrast of crispy crust and creamy interior when these ingredients are accurately measured and combined.
Instructions
- Instructions:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a saucepan, combine milk, butter, and salt. Heat over medium until butter is melted and mixture just begins to simmer.
- Pour hot milk mixture over tapioca flour in a mixing bowl. Stir until well combined and slightly cooled.
- Add eggs one at a time, mixing thoroughly after each addition.
- Stir in grated Parmesan cheese until evenly incorporated.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them slightly apart.
- Bake for 18–20 minutes, until golden brown and puffed.
- Remove from oven and transfer to a cooling rack for a few minutes.
- Serve warm.
Substitution
Warm Cheese Bread from Fogo de Chao copycat recipes require tapioca flour for that signature chewy texture, but you can substitute with cassava flour if needed, keeping in mind it may slightly alter the chewiness. Using whole milk yields the richest flavor, though you can use a milk alternative like oat milk for a dairy-free version. Parmesan cheese is essential for its sharp, nutty taste, but a mix of mozzarella and Parmesan can create a more melty, gooey interior. When melting butter, avoid overheating to prevent separating, which can affect dough consistency. Remember to use parchment paper or a silicone mat to prevent sticking and ensure an even golden-brown crust for your bread.
Tips
Make sure the milk mixture is hot but not boiling when pouring over tapioca flour to properly activate the starch and achieve the correct dough consistency. Incorporate eggs one at a time to ensure full absorption and prevent curdling, which helps create a smooth, pliable dough. Avoid overcrowding the baking sheet as the cheese bread will puff up and need space to maintain its shape. Your warm cheese bread is best enjoyed fresh from the oven when the crust is crisp and the interior remains creamy and gooey.
Nutritions
Warm Cheese Bread from Fogo de Chao is a rich source of calcium and protein thanks to its generous Parmesan cheese content. Tapioca flour provides a gluten-free option with carbohydrates that supply energy, while whole milk and butter contribute healthy fats and essential vitamins. Each serving delivers a balance of macronutrients that support satiety and muscle maintenance. When enjoying Warm Cheese Bread, your body benefits from both the creamy texture and nourishing ingredients.
Storage
Store your Warm Cheese Bread from Fogo de Chao in an airtight container at room temperature to maintain its soft texture and prevent drying. For extended freshness, refrigerate the bread and reheat in the oven at 350degF (175degC) for 5-7 minutes to restore its crispy crust and gooey cheese interior. Avoid freezing as it may alter the bread's texture and the quality of the melted cheese filling.
Variation or Alternatives
You can substitute Parmesan cheese with a mix of mozzarella and cheddar for a milder, stretchier filling that enhances the gooey texture. Try adding finely chopped fresh herbs like rosemary or thyme to the dough for an aromatic twist. For a dairy-free option, replace whole milk with almond milk and unsalted butter with coconut oil while maintaining the tapioca flour to ensure the right chewy consistency. Using a piping bag instead of a spoon to shape the dough will give your bread rolls a more uniform and professional appearance.
Allergies
Warm Cheese Bread from Fogo de Chao contains common allergens such as dairy from Parmesan cheese and whole milk, as well as eggs. Tapioca flour is naturally gluten-free, but cross-contamination may occur if processed in facilities handling wheat. If you have allergies to dairy or eggs, consider avoiding this dish to prevent allergic reactions.
Why this recipe?
The Warm Cheese Bread at Fogo de Chao is beloved for its perfectly crispy crust and gooey, melted cheese core that offers a delightful contrast in texture. Each bite delivers rich, savory flavor that pairs wonderfully with a variety of dishes, making it a favorite starter or side. Its unique combination of traditional Brazilian baking techniques and high-quality cheese creates an irresistible taste experience. You will find recreating this recipe at home rewarding, allowing you to enjoy a freshly baked, authentic flavor anytime.