Last updated on April 8th, 2019
Do you love cheese as much as I do? Did you wake up at 3am to make nachos the other night too? No? Just me then? Hm. Anytime you want to stop by at 3am to wake me up for a nacho-fest, I’m totally in. I know I’m supposed to be all hyped up on summer’s stone fruit and berries (which I am), but guys – I’m going through cheese right now like it’s going out of season.
The test batch of these cheddar Brazilian cheese bread balls disappeared in one evening. So did the second batch the very next night. I’ve made them three times now and they never last more than a few hours. Any excuse to eat more cheese.
A couple of weeks ago, I found myself on a hotel express elevator in Madison, WI with a stranger who decided the 30 seconds from the 11th floor to the lobby was an opportune time to strike up a conversation. “So, what brings you to Madison?”
“The Cheese.” And with that, the doors opened. He looked totally baffled, but we were out of time for further explanation.
I wasn’t joking – I flew out to Madison to visit with the Wisconsin Cheese Board in an attempt to eat my body weight in cheese (and to join in a cheesy harvest feast for their upcoming Grate. Pair. Share.). To start the trip off right, they left an ice chest with fresh cheese curds waiting for me in my hotel room. If only every hotel I stayed at came with fresh cheese curds, I’d forever be a happy traveler (also a cat – all hotel rooms should come with a cat option, I think).
Since returning home, I’ve dreamt almost exclusively about cheese and of creating a seeded cheddar version of the naturally gluten-free Brazilian cheese bread I once fell in love with at a street fair two years ago (what took me so long?!).
In my cheese-obsessed opinion, this cheese bread is meant for summer BBQs and dinner parties (or for any other reason you’re gathering 2+ people together at the same table) – who doesn’t love something chewy and cheesy to chase down dinner? This version is crispy brown from a molasses wash on the outside, and chewy, bready, and cheesy on the inside. The seeds are there just to show off and add a bit of crunch (but trust me: don’t skip them).
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Seeded Cheddar Brazilian Cheese Bread
Ingredients
Instructions
Lisa / Good on Paper -
July 29, 2015 at 7:57 amI love Brazilian Cheese Bread! My half Brazilian bff introduced it to me and I was hooked. Yours looks especially delicious!!!
Sarah Menanix -
August 19, 2015 at 9:15 pmIt’s so addicting, right?? Maybe I’ll make some for our next date when you’re back from your trip!
Karen @ The Food Charlatan -
July 29, 2015 at 1:08 pmHaha!! Um let’s be real though, why would anyone else go to Wisconsin. :)
I’m waiting for you to set up this cat-hotel. I think you will make a fortune. But you will probably have to move to Portland or somewhere else with a lot of hipsters. Maybe you should leave Brazilian cheese bread on their pillows too, in place of mints. (Okay, actually, “Come to our hotel, we have cheesy pillows” doesn’t really scream romantic weekend getaway spot…)
Sarah Menanix -
August 19, 2015 at 9:15 pmCat hotel! I should really start looking for investors for this idea…
Tieghan -
July 29, 2015 at 7:28 pmIf only I still had those curds…THE BEST!! Also, I semi-hate awkward stranger convos. UGH!!
This bread is so amazing and I would love it! Gimme all the cheese and carbs please! :)
Sarah Menanix -
August 19, 2015 at 9:16 pmDude – the curds, right? I need them in my life asap.
todd wagner -
July 29, 2015 at 7:42 pmYeah, yeah…the cheese is the star, but for me these are all about the seeds. Excellent touch! Oh, and that guy deserves to be confused for starting a convo in an express elevator.
On a side note, is every elevator in a Holiday Inn Express an express elevator? What happens if you try to strike up a conversation about cheese on one of THOSE?!!
On a side, side note, be careful who you invite to late night nacho-fests. I’ve had a few awkward encounters….just sayin.
Sarah Menanix -
August 19, 2015 at 9:18 pmYeah – like a friend who stayed for a week and ate all your food and used your computer?? (I kid, I kid)
Traci | Vanilla And Bean -
July 29, 2015 at 9:25 pmGoodness, Sarah, look at that cheese to flour ratio in these little rolls! I can see you have cheese on the brain for sure, flyin all the way out to WI for such a craving. Perhaps the cat option should be a cats option, especially with all the cheese left in your hotel room… you may need help eating it. OMGeee midnight nachos, yesss, with big ole’ jalapeños and copious amounts of sour cream and guacamole… uh. Hand up high. !!
Sarah Menanix -
August 19, 2015 at 9:19 pmYou’re right – two cats is way better than one! Want to go into business on a cat hotel with me???
Amanda Paa -
July 30, 2015 at 8:01 amsounds like your trip to wisconsin was great! the elevator conversation you mentioned is quite typical :) i am all over these cheese balls, and i love how pretty they look with the seeds. xo
Sarah Menanix -
August 19, 2015 at 9:22 pmThe midwest was even more charming than I expected! Thank you so much Amanda! <3
Veronica -
July 30, 2015 at 11:05 amYes! I will be your partner in Crime for cheesy nachos! Love this recipe and all those beautiful seeds! A girl after my own heart!!
Liz @ Floating Kitchen -
July 31, 2015 at 6:35 amYes to all the cheeses. Can never get enough. these cheesy, carby rolls look insane. They definitely wouldn’t last more than a few hours at my house!
Michelle @ My Gluten-free Kitchen -
August 12, 2015 at 8:37 pmI’m so impressed with these Sarah! I love Brazilian cheese bread, but never thought to take them up a notch with seeds! Can’t wait to make these!
Vivian -
August 15, 2015 at 11:07 amUgg! Don’t have stand mixer, will it work with hand mixer?
Sarah Menanix -
August 15, 2015 at 2:08 pmAs long as you’ve got some patience with holding it, a hand mixer will work just fine!