Homemade Pecorino and Emmental Cheese Bread Recipe

A loaf of cheese bread close up

The magic behind cheese bread's tantalizing texture lies in the scientific interplay between ingredients. The combination of cheese's proteins, fats, and moisture with bread's carbohydrates creates a harmonious synergy that yields the chewy, gooey delight we all love.

This homemade cheese bread recipe combines the rich flavours of two distinct cheeses – nutty Emmental and bold Pecorino – resulting in a loaf that's not only visually appealing but also bursting with a delightful blend of textures and tastes.


  • 500g all-purpose flour
  • 50g extra virgin olive oil
  • 5 eggs
  • 100g grated Pecorino cheese
  • 100g Emmental cheese, diced into small cubes
  • 100ml milk (preferably whole milk)
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 10g active dry yeast

Step by step guide:

1. Prepare the dough:

Begin by activating the yeast. In a small bowl combine the milk and sugar. Add the yeast to the mixture, mix it all and let it sit for about 5-10 min. This step ensures that your bread will rise properly.

In a bowl, mix together the flour, grated Pecorino, and a pinch of salt. Make a well in the centre and add the activated yeast mixture, extra virgin olive oil and 5 eggs. Combine the ingredients until you achieve a coarse dough consistency.

Transfer the dough onto a surface dusted with flour and knead it until it's smooth and stretchy, for about 8 -10 min. Or, if you want to use a mixer, equip it with a dough hook attachment for kneading the dough.

Put the dough in a bowl that's been lightly greased, then cover it with cling film. Allow it to proof in a warm area without any drafts for approximately 1-2 hours, or until its size has doubled.

2. Add the Emmental cheese cubes:

When the dough has risen twice its original size, softly press it to let out the air. Push in the Emmental cheese cubes so that when cooked, the bread will have pockets full of melted cheese.

3. Shape the bread:

Shape the dough into a loaf and place it in a greased pan. Cover it with a kitchen towel and let the dough rise for another 30-45 min.

Pecorino and Emmental Cheese Bread

4. Baking process:

Preheat your oven to 190°C and place the pan in the preheated oven. Bake for 40 - 50 min, or checking on the bread until it is golden brown on top. If it gets brown too quickly, you can cover the top with aluminium foil.

To make sure it is baked, the bread should sound hollow when tapped on the bottom.

Once baked, remove the bread from the oven and allow it to cool in the pan for about 10 minutes. This helps the flavours and textures to settle.

Serving suggestions:

Slice the Pecorino and Emmental Cheese Bread and savour its delicious flavours on its own or use it to make gourmet sandwiches. Pair it with a bowl of hearty soup for a comforting meal. This bread also makes for a fantastic addition to your cheese and charcuterie platter.

With its harmonious blend the two cheeses, this bread is a culinary masterpiece that will have your taste buds dancing with delight. The aroma of freshly baked cheese bread wafting through your kitchen is reason enough to give this recipe a try.

Enjoy the process of baking and indulging in this delectable creation!

Interesting facts about the cheese bread:

Its origins can be traced back to ancient civilizations, where resourceful bakers combined basic ingredients to craft a simple yet satisfying meal. In fact, historical records reveal that the Greeks and Romans relished a precursor to modern cheese bread, concocted using a mix of wheat dough and cheese.

The Middle Ages brought with them a surge in culinary experimentation, leading to the evolution of cheese bread across Europe. Bakers infused their creations with local cheeses and aromatic herbs, giving rise to diverse regional variations that are still enjoyed today.

Cheese bread's popularity continued to spread across continents, with different cultures adding their unique twist.

In Brasil, "Pão de Queijo" - a cheese bread made from cassava flour and cheese, became a staple in Brazilian households and remains a popular treat both locally and abroad.

In Colombia, "Pan de Bono" became a beloved snack, combining cheese with yuca flour for a delightful chewy texture.

In Portugal, "Pão com Chouriço" introduced chorizo into the cheesy equation, resulting in an irresistible fusion of flavours.

So, the next time you savour a piece of this delectable delight, remember that you're not just biting into a snack – you're tasting a piece of the past and relishing in the alchemy of ingredients that have come together to create a truly magical experience.

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