Delicious and Crunchy Recipe to Celebrate Cheese Bread Day

August 2021 – In almost every Brazilian gathering, you can find a portion of cheese bread. Easy to love, this treat is a guaranteed presence at breakfast, afternoon tea, and even birthday parties. Thanks to its simple yet delicious charm, this gem of Minas Gerais cuisine has conquered the world and earned a special day, celebrated on August 17.

It’s a fact that this tasty little cheese bun can please the most diverse palates. But do you know why? “The secret to its success is very simple,” says nutritionist from the Umami Committee, Mariana Rosa. “Beyond the aroma, the intense flavor provided by the cheese brings out the umami taste. The more aged the cheese, the stronger the umami! That’s what makes the recipe tastier and extends the flavor. And there’s also the mix of textures, created by the crunchy crust contrasting with the soft inside. Together, all these factors create the famous combination that delights so many palates,” she explains.

Nowadays, cheese bread can be found in many formats and recipes, including vegan options, made with cassava root or yam. But today, to celebrate this beloved treat, Mariana Rosa has shared a special recipe for crunchy cheese bread. Check it out:

Crunchy Cheese Bread

Ingredients

• 4 cups (400 g) sweet starch (polvilho doce)
• 1 ½ cups (300 ml) milk
• ½ cup (100 ml) oil
• 1 egg (50 g)
• 1 teaspoon (5 g) salt
• ½ cup (50 g) grated Parmesan cheese
• 1 cup (100 g) grated Minas Padrão cheese

Directions

1. Place the starch in a large bowl and set aside.
2. In a medium saucepan, heat the milk and oil over medium heat until boiling.
3. Pour into the bowl with the starch and mix well with a spoon.
4. Let the dough cool slightly, then knead by hand until warm. Add the egg and incorporate it into the dough. Mix in the salt and cheeses, stirring until smooth and uniform.
5. Shape into small balls and place them on a greased baking sheet. Bake in a preheated medium oven (180 °C/350 °F) for 20 minutes, or until golden brown.
6. Remove from the oven and serve immediately.

Preparation time: 30 minutes (+ 20 minutes baking)
Yield: 42 units

Umami

Umami is the fifth basic taste of the human palate, discovered in 1908 by Japanese scientist Kikunae Ikeda. It was scientifically recognized in 2000, when researchers at the University of Miami confirmed the existence of specific receptors for this taste on the taste buds. The amino acid glutamic acid and the nucleotides inosinate and guanylate are the main umami substances. Its two main characteristics are increased salivation and a lingering taste that lasts for a few minutes after eating. To learn more, visit www.portalumami.com.br.