Portuguese Cheese Loaf | Bolo de Queijos

Portuguese Savory Cheese Loaf

This dense, cakey bread, called bolo de queijos, is a favorite of Elvira André, a prolific food blogger in Portugal — she has four blogs in two languages. Hard to beat that, huh?

Perfect for picnics or a lunch, this cheese bread also pairs well with a freshly tossed salad or a bowl of light soup.

The recipe calls for a firm, yellow Cheddar-like cheese called São Jorge, which comes from the Azorean island of the same name, and for presunto, a dry-cured ham, similar to prosciutto. Spanish Manchego and Italian prosciutto, respectively, can be substituted.

Of course, I’m rather bullish on the Portuguese originals.–Elvira André

Portuguese Savory Cheese Loaf

  • Quick Glance
  • 20 M
  • 1 H
  • Serves 4


  • 3 large eggs
  • 1 tablespoon milk, more if needed
  • 3 tablespoons olive oil
  • 2 tablespoons minced herbs, such as chives, parsley, cilantro, or oregano
  • Black pepper, to taste
  • 1 cup plus 2 tablespoons cake flour
  • 1 1/4 teaspoons baking powder
  • 4 ounces Queijo São Jorge, Manchego, or Parmigiano-Reggiano cheese, grated
  • 4 ounces creamy, mild feta cheese, or other fresh cheese, drained and crumbled into 1/2-inch pieces
  • One 1/8-inch-thick slice (1 ounce) presunto or prosciutto, cubed


  • 1. Preheat the oven to 350°C (180ºC). Line a 4-by-8-inch rectangular loaf pan with parchment paper and set aside.
  • 2. In the bowl of an electric mixer, beat the eggs on medium until thick and lemon yellow, about 3 to 5 minutes. Add the milk, olive oil, herbs, and pepper and mix until combined.
  • 3. In a small bowl, sift the flour and baking powder together. Add the Queijo São Jorge and feta and toss to coat. Fold the flour-and-cheese mixture into the egg mixture until no traces of flour can be seen. Add a bit more milk if the dough appears dry. Fold in the presunto.
  • 4. Spoon the batter into the pan and smooth the top with a spatula. Bake for 40 minutes or until golden brown. Remove to a rack and let cool in the pan until just warm to the touch before turning out. Serve warm or at room temperature.

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