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One of my favorite things at the Brazilian restaurants has to be the cheese rolls. I LOVE these little bite size pillows! With my parents in town Travis got to show off his cooking skills with my mom, helping her whip up some of these for an appetizer with some fruit, salted nuts and wine as we waited for our dinner to finish cooking on the grill.

Thanks to the fine folks of Emmi USA. I was able to use the gruyere cheese instead of the cheddar which elevated these little puffs like a fancy soufflé. Their Swiss cheese is amazing done out on the grill too! Be sure to check out their website HERE to find some great recipes to try out this summer.

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Dare to be different this summer and steer clear of the bland burger and mundane hotdog. Impress guests with these tips from Emmi USA:


·      Toss monotony out the window.  A simple and fresh Swiss Cashew Tossed Salad with Emmi USA’s Appenzeller is the perfect spin on a classic summer dish and takes minimal prep time.

·      Ditch the dull dogs. Don’t settle for the plain-ol’ hotdog on a bun. Wow your guests with a Cuban-style hotdog instead. Simply add Emmi USA’s Raclette (prepared on the grill), a few ham slices, roasted garlic mayo and Dijon mustard and you’ve got yourself a game changer.

·      It’s the inside that counts.  Stuffed burgers may seem like an impossible task, but they’re easier than you think. Opt for a cheese bold flavors that can hold it’s own like Emmi’s Kaltbach Cave-Aged Le Gruyére AOP and combine it with a slice of onion or crumbled bacon. Use two thin patties and place your cheese on one and top it with the other patty. Voila!

·      A veggie-lover’s dream. Hamburgers and hotdogs aren’t the only thing you can grill. Toss a pizza with fresh toppings such as crushed tomatoes, red onion, asparagus and mushrooms on and top with Emmi’s Cave Aged Emmantaler AOP to add a tangy finish.

·      Seasonal sweet treats. Grilled plums or peaches with Emmi USA’s Mild Gruyére AOP and honey put seasonal twist on the typical barbeque dessert.

Quick Brazilian Cheese Rolls {Pao de Queijo} – Gluten Free!

(Adapted from Our Best Bites)


Printer Friendly Version


1 large egg

1/2 cup milk

1/4 cup canola oil

1 cup tapioca flour (sometimes labeled tapioca starch) no substitutions

1/2 tsp kosher salt

1/4 C grated cheddar cheese* (preferably medium or sharp)

1/4 C grated Parmesan cheese


*you can play around with the cheese.  I’ve used Monterey Jack, low-moisture mozarella, swiss, and even gruyere in place of the cheddar.  All great!


Optional:  extra cheese to sprinkle on top and any herbs/flavorings you’d like to add.  Try rosemary and or garlic powder, my favorites!


Preheat oven to 400 degrees. 


Place egg, milk, oil, tapioca flour, and salt in blender and blend until smooth. 


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Add cheeses and pulse 2 times. 


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Immediately pour batter into a mini muffin tin (if your muffin tin isn’t non-stick, spray lightly with non-stick spray first), filling each well about 3/4 full, or just slightly less.  If desired (and I recommend), sprinkle a bit of parmesan cheese on top and/or a tiny sprinkle of kosher salt.


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Bake for 15-20 minutes until puffed and golden.  Remove from oven and cool for a few minutes before removing rolls from pan.  Serve warm. {Que Gostoso!}  These actually don’t re-heat well so I recommend making and eating fresh.


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Yield: anywhere from 16-24 rolls, depending on how full you fill your muffin pan. I fill  mine pretty full (a good 3/4 full) and I generally get about 16-18.

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Disclaimer: 2 packages of cheese have been provided by Emmi USA for this Review. I was not required to write a positive review. The opinions I have expressed are my own. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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