This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. Bob’s Red Mill stone-ground tapioca starch also works here; just be sure to avoid Asian brands of tapioca starch, which are too finely milled for this recipe.

A combination of chopped cheddar and Grana Padano adds both a stretchy texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings.

If it’s your first time making this, be sure to use a scale. The dough will feel very different than the wheat flour bread you may be used to.

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