Pão de queijo
Pão de queijo (Port. IPA: [ˈpɐ̃w dʒi 'kejʒʊ], cheese bread ) or Chipá has its origins in the Brazilian state of Minas Gerais and Goiás . The origin of the recipe is not clear, but it is believed that it has existed since the 18th century. However, it gained its great popularity in Brazil from 1950.
Pão de queijo is basically a fire mass made from Polvilho (starch that is a by-product of the manufacture of cassava flour , see also tapioca ).
A wide variety of ingredients and types of cheese can be used for preparation. Some variants use sweet cassava starch, others sour, and others a mixture of both.
distribution
Brazil
Pão de Queijo can be found in every bakery in Brazil. Since every baker has his own recipe, the result is different in every bakery. Pão de Queijo can also be frozen or bought as a baking mix. In this form, it is also exported from Brazil all over the world.