Cheese bun
From Wikipedia, the free encyclopedia
Known as pão de queijo in Portuguese (in many dialects, pronounced pãu̯ŋ.ʤi.'ke.ʒŭ, meaning "cheese bread"), chipá in Guarani and cuñapé(commonly known in Santa Cruz de la Sierra) also in Guarani, is a small cheese-flavored roll, popular snack in Bolivia, Brazil, Paraguay and northern Argentina.
It is distinctive not only because it is made of cassava or corn flour, but also because the inside is chewy and moist. If poorly done, it may seem uncooked or doughy. Its size may range from one to six inches in diameter, with about two inches of diameter. In Paraguay and Argentina, smaller chipá can also be found.
The snack can is usually sold on the street on fixed stands or by sellers carrying a heat-preserving container. Usually inexpensive, they are popular among all ages.
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[edit] In Brazil
In Brazil, pão de queijo is a popular breakfast item along with coffee. It can also be bought frozen at supermarkets to be baked at home, including between most popular brands Forno de Minas and Casa do Pão de Queijo. Made of cassava flour, it's sold mainly at snack bars and bakeries, although it is not as ubiquitous as some other popular snacks because its quality and taste depends greatly on the baker's skill. The "Casa do Pão de Queijo" chain has expanded greatly in the past few years, based on their recipe that produces a distinctive, slightly sour and somewhat lopsided version. However, many people dislike these fast-food pão de queijo, preferring home-made recipes.
Some people say the best in the state of Minas Gerais, where Brazilians believe pão de queijo originated.[citation needed] In fact, people who grow up and live in that state often refer to other state's pão de queijo with pejorative names and compare them to either chalk or rubber.
[edit] Forno de Minas
This famous Brazilian brand of pão de queijo began as a small home business created by Dona Maria Dalva, when she needed to raise her kids after her husband died. The business slowly grew, becoming a large industry exporting frozen pão de queijo dough to several countries outside Brazil. A large finnancial group bought the company and the recipe for a large sum, and the woman who founded the company retired with comfort.
[edit] in Paraguay and Northeastern Argentina
In the Guaraní region, the Chipás are often are often baked in smaller buns that are called chipá guazú. These are sold in small paper bags by street sellers of big cities and small town, even as south as Buenos Aires, where stands with small ovens keep the chipás warm at the Buenos Aires Metro.
[edit] in Bolivia and Argentine Northwest
Called Cuñapé, they are made of either cassava or maize flour. The cholas usually bake it in the mornings to sell them later on the streets, while being transported in polystyrene containers. Such vendors (Chiperos) can also be found in Bus Terminals and near popular areas of the cities and even rural towns. A medium sized piece of chipa generally sells (as of 2006) for roughly 25 cents (in American dollars)
