Cheese bun
From Wikipedia, the free encyclopedia
Cheese buns, cheese puffs or cheese breads are small, cheese-flavored rolls, a popular snack and breakfast food in Bolivia, Brazil, Paraguay and northern Argentina. The snack is often sold from streetside stands or by vendors carrying a heat-preserving container. Usually inexpensive, they are popular among all ages.
They are known as pão de queijo ([pãw ʤi 'kej.ʒŭ] or similar) 'cheese bread' in Portuguese and chipá or cuñapé in Guarani, especially in Santa Cruz de la Sierra.
They are distinctive not only because they are made of cassava or corn flour, but also because the inside is chewy and moist. If poorly done, they may seem uncooked or doughy. Their size may range from 2 cm to 15 cm (1 to 6 inches) in diameter, with about 5 cm (2 inches) of height. In Paraguay and Argentina, smaller chipá can also be found.
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[edit] Brazil
In Brazil, pão de queijo is a popular breakfast and frequently had as a snack. Made of cassava flour, very accessible, a lot of people habitually prepare the mix and bake it at home rather than buying it, although pão de queijo is broadly sold at snack bars and bakeries. "Casa do Pão de Queijo", a specialized national chain, has expanded considerably in the past few years, based on their recipe that produces a distinctive, slightly sour and somewhat lopsided version. Pão de queijo can also be bought frozen at supermarkets to be baked personally, including brands like Forno de Minas, Casa do Pão de Queijo and many else. Additionally, in Brazil, cheese puff mix packages are easily found in most supermarkets. Some mainstream brands are 'Yoki' and 'Hikari'. Dozens more are being sold currently, and many are produced locally, depending on the brands of even particular supermarkets.
[edit] Paraguay and Northeastern Argentina
In the Guaraní region, the Chipás are often baked in smaller doughnuts or buns that are called chipa'í or chipacitos. These are sold in small paper bags by street sellers of big cities and small towns, even as far south as Buenos Aires, where stands with small ovens keep the chipás warm at the Buenos Aires Metro.
[edit] Bolivia and Argentine Northwest
Called Cuñapé, they are made of either cassava or maize flour. Cuñapés are usually baked in the mornings and sold 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).
[edit] See also
[edit] External link
- G&G Gourmet, a US manufacturer of pão de queijo.
